Beginnings

This is my first post and I'm not quite sure how to begin. Basically this blog will be a place for me to record my recipes and my thoughts, both mundane and momentous, in what is already a pretty significant year (more on that later). So without any fanfare, welcome to food.baby!

As today is Bastille Day, here is my take on Palmiers which are flaky and delicious French pastries.

Palmiers

2 sheets ready made Puff Pastry (I may progess to homemade at some point but not today!)
1/2 cup raw sugar
2 ts cinnamon

Combine sugar and cinnamon in a small bowl then sprinkle a quarter of the mixture on a chopping board or bench roughly in the shape of the puff pastry. Place 1 sheet of the pastry on top and press to make the sugar mixture stick. Sprinkle another quarter of the sugar mix on top and coat thoroughly.

Now to shape them. Starting with the left hand side, gently roll up the pastry into a log but only as far as the middle. Then roll the right hand side in towards the middle. Using a sharp knife cut the log into 12 even pieces. Turn each individual piece on its side (cut side facing up) and flatten slightly. Repeat with the other sheet of pastry.

Arrange on a baking tray lined with baking paper. Bake in a preheated oven at 200 deg C for 15 minutes, turning each one half way through.

Golden puff pastry with caramelised sugar and cinnamon ... what could be better!