We are adding new information every day so please check back for further recipes!

Sometimes the urge to bake something quickly just takes over in the Olive Tree Farm kitchen, and this weeks recipe is possibly one of the quickest to make!

Of course you could make your own pastry, but when you can buy ready-made, all butter puff pastry, why waste time when you they could be baked and on the table in minutes.

A Palmier ( French, for Palm Tree) pig’s ear or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves, cœur de France, French hearts, shoe-soles, or glasses.

These delicate and pretty pastries are easy to make and although I use just raw brown sugar (panela), there are many other additions you can use to your own taste.

I usually bake them for around 12 minutes and then flip them over for another couple of minutes to ensure they are crispy on both sides. Make sure you let them cool on a cooling rack to keep the crispness.

Ingredients  (Makes 18-20)

One sheet of ready made all butter puff pastry

One cup of brown sugar (a pinch of cinnamon, optional)

Method

Pre-heat your oven to 400deg F – 200deg C

Sprinkle brown sugar on your work surface to the size of your pastry sheet. Lie the pastry over the top and then using a rolling pin, gently roll it over the pastry to help the sugar to stick underneath.

Sprinkle more sugar over the top of the pastry and again roll it gently with your rolling pin, to press the sugar onto the pastry.

Starting from the front edge of your pastry start to roll the edges inwards. Keep rolling until you reach the centre line of the pastry sheet. Repeat this from the back edge of the pastry and roll it towards you until the rolls meet in the centre. Now place this on a baking sheet/chopping board, and pop it in the freezer for about 20 minutes, this makes cutting them much easier.

Once your pastry is firm, remove from the freezer and trim off the ends so you have a clean cut. Cut the roll into 1cm slices, dip them into more sugar to cover the clean cuts and lie them flat on a baking sheet, on baking parchment.

Bake them for 12 minutes in the centre of the oven, take them out, flip them over and bake for a further 2-3 minutes until just golden. Leave to cool on a cooling rack.

Variations: You can spread them with peanut butter, chocolate spread, or jam before rolling. You can also add cinnamon to the sugar. Just mix the cinnamon into the sugar, and then sprinkle as explained above.