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Palmitos de Hojaldre

Serves 20 Pastry vegetarian, Breads & Pastry

Palmitos de Hojaldre

Palmitos de hojaldre are a delightful treat found in the display cases of Argentinian bakeries, where they catch the eye with their glistening, sugar-crusted surfaces. These pastries are a staple indulgence in the late afternoon, often accompanying a steaming cup of coffee or mate. Unlike their namesake, the hearts of palm, these puff pastries offer a lighter, more flaky experience, inviting locals and visitors alike to enjoy a moment of sweet respite.

Palmitos de hojaldre feature crisp, buttery pastry layers with a delicate sugar coating that crackles with each bite, offering a balanced sweetness that complements the rich dough, perfect alongside a warm beverage.

Ingredients

  • 400 g (14 oz)puff pastry
  • sugarto sprinkle

Method

  1. Preheat your oven to 200°C (400°F) to ensure it's hot enough to puff the pastry properly. Line a baking sheet with parchment paper to prevent sticking.
  2. Lightly dust your work surface with sugar. Place the 400 g (14 oz) puff pastry on the surface and sprinkle a generous amount of sugar on top. Roll the pastry gently with a rolling pin to press the sugar into the dough, ensuring an even coating.
  3. Fold the pastry inwards from both ends to meet in the center, creating a long, narrow shape. Then fold again in the same manner, so you have a compact shape with several layers. Use a sharp knife to cut the folded pastry into slices about 1 cm (1/2 inch) thick.
  4. Arrange the slices on the prepared baking sheet, leaving space between each piece to allow for expansion. If you prefer, you can twist each slice slightly to create a different shape. Sprinkle additional sugar over the top of each slice to enhance the caramelization.
  5. Place the baking sheet in the preheated oven. Bake until the pastries are puffed and the edges are a deep golden brown, indicating that the sugar has caramelized. This should result in a crisp texture and a sweet aroma.
  6. Once baked, remove the pastries from the oven and transfer them to a wire rack to cool. This allows air to circulate around them, preventing sogginess.
  7. Palmitos de hojaldre are best enjoyed the day they are baked, when they are at their crispiest and most flavorful. Store any leftovers in an airtight container to maintain freshness.