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
Units
Scale
- 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