easybakes

Palmier / Pig’s Ear Pastries

Known as palmier in their native France, but as pig’s ears to the rest of us, it is easy to understand why so many across the world have fallen for these sweet, buttery treats! After all, what’s not to love? A delight on their own or dunked in coffee, these wonderfully simple pastries are hard to resist.

Even though they may look complicated, palmier are anything but, and are actually surprisingly easy to make at home. In fact, they are quite possibly the simplest pastry I’ve ever attempted! Requiring just two basic ingredients, palmier is one of the most economical sweet treats you can make: all you’ll need is a roll of store-bought puff pastry, a cup of sugar, some folding skills, and that’s it!

As with all pastries, the temperature of the dough is essential. In this instance, it must be fully defrosted, but still chilled. If it is too warm, the butter in the pastry will melt too quickly in the oven – you won’t get a crisp finish as the butter will ooze out of the pastries and burn. It is best to defrost the puff pastry in the fridge overnight so that it is ready and waiting for teatime the next day.

Personally I don’t like to use too much sugar, instead preferring to give them a quick dab of apricot jam when they are fresh out of the oven – the sweetness of the glaze is enough for me, but this is entirely down to taste. Whilst on the topic of preferences, I like my pastries to be slightly on the “burnt” side, but if that’s not your thing then just take them out of the oven a couple of minutes early.  If you would like to expand on the traditional butter and sugar recipe, you can always add a teaspoon of ground cinnamon to the sugar.

To discover other delicious Sweet Treats from The Muddled Pantry, please click here

Click here for the recipe

Cinnamon Fingers

 

I had high hopes that my time under global Lockdown would somehow make a baker out of me. I was wrong.

It seems that even the abolition of free-movement as we know it wasn’t enough to force my savoury brain into understanding the mysterious life of yeast, much less her minions of flour variants. Indeed, this period of isolation has brought a great many things to an end, my self-delusion of baking grandeur among them. Sure, I can make a mean carrot cake and some killer chocolate brownies, but bread and pastries?

Alas, these are officially now beyond me.

Nonetheless, and despite being at peace with this, it is hard not to break out the KitchenAid when you live with a partner who is more sweet-tooth than human. At any rate, now more than ever, we all need an occasional pastry treat to help break the tension of the passing hours; a moment to have a cup of tea and indulge in a sweet delight. With that in mind, I couldn’t allow being a cosmically confirmed Anti-Baker get in the way of my desire to please through food, so I put away the dough hook (and those judgmental packets of instant yeast) and went back to basics.

Indeed, life under Lockdown has taught us all a great many things, and for some of us most of those lessons have been learnt in the kitchen. Caught between a grocery run and a global pandemic, we have all found ourselves short of an ingredient or two, but instead of grabbing our self-sown face masks and heading out the door, many of us have taken to making the most of what we have available at home. Thankfully, the bare necessities of a kitchen often results in the perfect recipe from almost nothing, and these cinnamon fingers are no exception.

Made with just four basic pantry ingredients, they are the prefect treat to beat the Lockdown blues. Crispy, buttery sweet, and ready in just 8 minutes, these moreish fingers make excellent use of those unwanted crusts from sandwiches and the ends of loaves. Best of all, they are virtually fool-proof and are the personification of a great treat, on the cheap.

Trust me, you’ll love this recipe so much you’ll be hoarding bread cut-offs in the fridge in no time!

To discover other delicious Sweet Treats  from The Muddled Pantry, please click here

Click here for the recipe