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Palmeras de Hojaldre

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Palmeras de Hojaldre

Palmeras de Hojaldre are a beloved staple found in bakeries throughout Spain, crafted with such frequency that the recipe is rarely written down. This pastry, with its roots deeply embedded in everyday Spanish culinary life, is cherished for its simplicity and the way it seamlessly fits into the rhythm of daily life. Making these at home echoes the generous spirit of Spanish cooking, where flavor and abundance take precedence over strict measurements.

Palmeras de Hojaldre offer a delightful contrast between crisp, flaky puff pastry and caramelized sugar's sweet crunch, with occasional dark chocolate adding a rich, slightly bitter touch to balance the buttery indulgence and hint of sweetness.

Ingredients

  • 2 sheetsall-butter puff pastry
  • 150 ggranulated sugar
  • 100 gdark chocolate — melted, to coat

Method

  1. Start by preheating your oven to 200°C (390°F). Take 2 sheets of all-butter puff pastry out of the refrigerator and let them come to room temperature. This ensures the pastry is pliable and easy to work with, which is crucial for even rolling and shaping.
  2. Sprinkle a clean work surface generously with 75 g of granulated sugar. Place one sheet of puff pastry on the sugar, then sprinkle another 25 g of sugar evenly over the top. Use a rolling pin to gently press the sugar into the dough, rolling it out slightly to ensure the sugar adheres well.
  3. Fold each side of the pastry sheet inward towards the center, so they meet in the middle. Sprinkle another 25 g of sugar over the folded pastry, then fold the sides inward again to form a long, narrow strip. This folding technique creates the signature layers and shape of the palmeras.
  4. Using a sharp knife, cut the folded pastry into 1 cm wide slices. Lay each slice flat on a baking sheet lined with parchment paper, leaving space between them as they will expand during baking. Press each slice gently to flatten slightly, ensuring the sugar is embedded in the dough.
  5. Bake the palmeras in the preheated oven for about 12-15 minutes, or until they are golden brown and caramelized. The sugar should melt and create a crisp, sweet crust. Remove them from the oven and let them cool on a wire rack, where they will firm up as they cool.
  6. While the palmeras cool, melt 100 g of dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Dip one half of each cooled palmera into the melted chocolate, allowing any excess to drip off. Place them back on the parchment to set.
  7. Once the chocolate has set, transfer the palmeras to a serving platter. They are best enjoyed at room temperature, where the crisp layers and rich chocolate coating can be fully appreciated.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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