Palmier, some others call it Elephant Ear Cookies, some call it butterfly cookies, either way, it’s a super easy snack to make! You only need 2 ingredients, puff pastry and sugar, 15 mins to prepare (with 10 mins left in the fridge), and around 10 mins in the oven! TADA~ this delicious snack is ready to enjoy! Full of buttery smell, everyone will want a bite too!
This classic French pastry is so easy no matter you decide to make your own homemade puff pastry or just buy a frozen one! It’s also a fun activity to cook with kids too!
唔知大家鍾唔鍾意食蝴蝶酥呢？我就好鐘意食啦！仲記得細個既時候媽咪都會買蝴蝶酥俾我食，一塊一塊甜甜地又脆卜卜，好好味！食下食下就好快食晒成包！
到而家大個咗而家又會自己整嘢食時，有一次忽然諗起蝴蝶酥，好想食！但人在德國，唔係話想食就會搵番細個食過嘅個種味道，所以就上網search下蝴蝶酥係點整架啦！嘩～原來非常容易整，幾個步驟就搞掂！
整蝴蝶酥嘅主要材料就係酥皮同砂糖，有時間嘅話當然可以自己整酥皮，但我通常都比較懶，買現成嘅就算啦。但我諗有時間整嘅話，自己整嘅一定會更加好味！
（中文食譜在下方）
Palmier
Ingredients
- Puff Pastry
- Caster Sugar
Instructions
- Roll out a piece of puff pastry, sprinkle sugar on top.
- Approximately divide the puff pastry into 6 parts horizontally. Fold the upper and the lower part inward. Repeat once more time. And one last time until the two ends meet.
- Wrap it and put in the fridge for 10-15mins.
- Pre-heat the oven to 205°C.
- Take the pastry out from the fridge. Cut a piece (approx 0.5cm), slightly open the top to form a shape of "Y". Dip both sides with some sugar and put it on a baking tray. Repeat for the rest of the dough.
- Bake the cookies for 10-15mins or until it's golden. Let it cool on the baking tray for a few mins before transferring them to a cooling rack to cool completely. Keep it in an airtight container to consume for the next few days before they lose all the crispiness.
蝴蝶酥
Ingredients
- 酥皮
- 砂糖
Instructions
- 先把酥皮攤平，然後在上面灑上砂糖。
- 大約將酥皮打橫分成6等分。先將上面和下面的第一等分向內摺，然後再摺一次，最後把兩面對摺。用焗爐紙包好，放入雪櫃雪大約10-15分鐘。
- 把焗爐預熱至205度。
- 把酥皮從雪櫃拿出來，切至0.5cm闊。上下都點些糖，放在焗爐盤上，記得放焗爐紙在焗盤上。
- 把酥皮開口那邊微微分開，像個“Y”字一樣。記得在每個蝴蝶酥之間留一些空間。
- 放入焗爐焗大約10-12分鐘，或直至見到蝴蝶酥變得金黃色。