How many pig's ear pastries would you like to bake?
These gluten-free palmiers (pig ears) are a classic coffee treat with heavenly crispy layers. Thanks to KOMEKO KNUSPERLUST, the puff pastry is wonderfully tender and buttery, completely wheat-free. Ideal for the Advent season, as a small gift, or simply for a cozy afternoon coffee.
#gluten-free
#winter
#Christmas
Ingredients
For the dough:
-
275
g
KOMEKO KNUSPERLUST
-
10
g sugar
-
5
g salt
-
5
g butter
-
190
g ice-cold water
For the drawing grease:
-
225
g butter
-
25
g
KOMEKO KNUSPERLUST
For sprinkling:
-
a little sugar
Preparation
- Make the dough:
Combine KOMEKO KNUSPERLUST, sugar, salt, butter, and ice-cold water using a hand mixer (with dough hooks) on low speed until a smooth dough forms. Shape into a flat square, cover, and chill for 30 minutes. - Prepare drawing fat:
Mix Butter (shortening) with a little KOMEKO KNUSPERLUST and chill until the mixture is firm but pliable. - Roll out the dough:
Roll out the dough into a square, place the shortening in the middle and wrap it up. - Touring:
Carefully roll out the dough, fold it in thirds, and roll it out again. Repeat this process twice more, chilling for 15 minutes between each step. - Finish:
Chill the dough for a final 15 minutes, then roll it out into a large rectangle (approx. 4 mm thick). Sprinkle with sugar and fold the dough from both sides towards the center. - Forms:
Stack both sides on top of each other again, chill for 30 minutes, then cut into 1 cm wide slices. - Bake:
Place the pig's ear pastries on a baking sheet lined with parchment paper, bake at 220 °C top/bottom heat for about 16 minutes, turn over and bake for another 6–8 minutes until golden brown.
