- puff pastry scraps (homemade pastry HERE )
- brown sugar
- that’s all!
Sometimes you wonder what to do with leftover puff pastry. Just reposition them on top of each other, without putting 5 layers on either. In this way, the puff pastry is preserved.
Do the same on the other side. Wrap one half towards the center, then the second half in the same way, tightening well.
NB: you can see on the picture that the roll-up shows that the other side has not been sweetened. This was a trial run and I prefer it with sugar on both sides! If you want larger palms, just wrap lengthwise towards the center, and for smaller ones, widthwise towards the center (as shown in the photo).
And this is the result. Let stand for 20 minutes in a cool place or even in the freezer.
Then cut 8mm slices.
Place the slices on a baking sheet lined with parchment paper. Leave a lot of space between each one because the palms will grow a lot.