Who doesn’t love sweets? There is something about a sweet treat baking in the oven, the aroma of sugar and spice stretching towards the farthest corners of your home and that uncontrollable anticipation for a homemade baked good. Whether it is Natas Caseiras or Baked Pumpkin Churro Bites, there is just something special about enjoying a treat that you made and transformed in the oven into a delicious, delectable, crispy, sugary, buttery treat. What I was describing sounds as delicious as it is, because this treat is none other than Palemeritas de Papelón. Papelón, or panela, is simply evaporated cane juice. It is a hard, brown block that you can usually find in the international section of your super market. It tastes a bit like brown sugar, though that taste of molasses is much stronger, more present, in papelón. That sweetness coupled with a deep molasses flavor lends this ingredients to a lot of dishes both sweet and savory. It is this flavor that takes the well known petite palmier and takes it to the next level.
Petite palmiers, really cute elephant ears I used to call them, are most attributed to France and classic french pastry. However, I had my first giant palmerita in Venezuela the first time I visited at the tender age of 5. I turned 6 while I was there and let me tell you, I went a little crazy on the baked goods. Thankfully I was young, had an incredible metabolism and oh yeah, I was a kid! That is what kids do, they eat delicious food and not worry about it. In that respect, I feel I am still very much a child at heart. 
Moving on, I have come to see that I create dishes that I love and put a latin spin on them. When I make pizza I add chorizo, pasta always has a variety of ground chiles in the sauce, my turnovers are always made with empanada dough and to me nothing smells better than a pernil roasting in the oven, and I am vegetarian! When it came to desserts I changed the ingredients. Pastries had mango, sorbets were made with passion fruit and coconut was found in abundance.
When it came to this perfectly crisp, with layers upon layers of buttery goodness and sweet caramelized sugar, I knew that I had to somehow put my own spin on the french classic. With a ridiculous amount of panela at home, I thought why not switch out the cane sugar for grated papelón? The results were as delicious as they look, and they didn’t last long.
Do yourself a favor and make these crispy, crunchy, sweet and deeply flavored Palmeritas de Papelón. A special treat that is just minutes away, what are you waiting for?
PrintPalmeritas de Papelón Recipe
- Total Time: 23 minutes
- Yield: 4 servings 1x
Description
Palmeritas de Papelón are crispy, flaky pastries with a rich molasses flavor from grated panela, offering a delightful twist on the classic French palmier.
Ingredients
- 1 (17.3 oz) package puff pastry, thawed
- 3/4 cup grated panela (papelón)
- 1/4 cup granulated sugar
- Water, for moistening the dough
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with non-stick spray or line it with parchment paper.
- On a lightly floured surface, roll out the puff pastry to a thickness of 1/8 inch.
- Using a pastry brush, lightly moisten the surface of the dough with water. This will help the sugar mixture adhere to the pastry.
- Evenly spread the grated panela and granulated sugar mixture over the moistened dough.
- Starting from one side, roll the dough tightly towards the center. Repeat with the opposite side until both rolls meet in the middle.
- Using a sharp knife, cut the rolled dough into 1/2-inch slices.
- Place the slices cut side up on the prepared baking sheet, leaving space between each piece to allow for expansion during baking.
- Bake in the preheated oven for 8-10 minutes, or until the palmeritas are golden brown and caramelized.
- Remove from the oven and let cool on a wire rack before serving.
Notes
Store in an airtight container to maintain crispiness. Substitute brown sugar if panela is unavailable, though the flavor will be slightly different. Serve with coffee or tea for a delightful afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
What is papelón (panela) and where do I find it?
Papelón, also called panela or piloncillo, is evaporated cane juice sold as a hard brown block. The flavor is similar to brown sugar but with a stronger, deeper molasses note. Find it in the international aisle of most supermarkets or at Latin grocery stores. Grate it on a box grater before using.
Can I substitute brown sugar if I can't find papelón?
Brown sugar works as a substitute but produces a milder result — the deep molasses character that makes these palmeritas distinctive comes specifically from papelón. If using brown sugar, the flavor will be sweeter and less complex. Dark muscovado sugar is a closer substitute than standard brown sugar.
How do I get the palmeritas to caramelize properly without burning?
Bake at 400°F for 8-10 minutes and watch closely in the final 2 minutes. The sugar caramelizes fast at this temperature. Pull them when they're a deep golden brown — slightly darker than you think looks right is correct, as they continue to caramelize on the pan for a minute after you pull them.
