Description
It's a classic Chilean beach treat.
Ingredients
- 1 cup (130 grams) all-purpose flour
- 90 grams unsalted butter, cut into 1 cm cubes
- 1 egg yolk
- 1/4 cup (60 ml) cold whole milk
- 1/4 teaspoon salt
- 1 cup sugar for coating the Palmeras
Instructions
- Combine all ingredients (except the sugar) in a food processor and pulse until you have a dough.
- To make with a hand blender or by hand: Combine the flour and salt in a bowl. Add the egg yolk and mix with a fork. Add the butter and work with two knives or a fork until you get lumps or sand. Add the cold milk and form a dough; you will still see pieces of butter. You don't want a smooth dough. If necessary, add 1-2 tablespoons of very cold water to form the dough.
- Shape the dough into a disk and wrap it in plastic wrap. Refrigerate overnight.
- Preheat the oven to 200C or 400F.
- Cut the disk into 8 equal pieces. Shape each into a ball.
- Flour the counter and roll out until you have a circle about 15 cm in diameter or until the dough is almost translucent. Use a plate to cut a perfect circle, or leave it rustic.
- Sprinkle the counter with 1 teaspoon of sugar, place the dough circle on top, and sprinkle with another teaspoon of sugar. Roll out the circle a little further.
- Place on a baking sheet covered with parchment paper. Arrange the circles as needed; they won't expand in the oven.
- Bake for 5 minutes. Remove and carefully turn each of the palmiers over.
- Bake for 5 more minutes or until golden brown and the sugar has caramelized.
- Let cool on a rack. Serve cold.
