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 / 490 g) package puff pastry, thawed
- 3/4 cup (180 ml) grated panela (papelón)
- 1/4 cup (60 ml) 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