OOOOOOOOOOOOOOOOOOOOOOOOOOh yesssssssssssssssssssssss, another sweet. Another really simply recipe. It seems being pretty spreaded all in europe (I found a close relative from my childhood called Kakaós Csiga).

So PALMERA means Palmier: exatly the plant itself what u know so well from your ‘dream beach’. Got the name from the shape ( elephant ear, palm leaves, french hearts, pigs ears ) and its excist in Germany, France, Spain, Italy, China, Portugal, England and even in the Jewish Cuisine.

In the shops they sell massive big palmeras (can not imagine how long puff pasry u need to make those :)) – at home more friendly to make in small size.

Its so soooo easy – this time i promise.

U do not need anything else but some already made puff pastry (usually nobody as crazy as i am to make at home just for the better flavour), some butter and sugar. And seriously dark chocolate for the final touch. Even your puppy could make it if u put it on the kitchen table. :)

First make your oven hot, lets say around 190 degrees. Get your rolled pastry and roll it out really carefully, dont let it crack. Brush the top with some melted butter then sprinkle with your caster sugar – this is gonna turn into a beautiful caramel, so put as much as u like. Now start from the outside and fold your pastry from both of the end to the middle, like a book. Can come another butter and sugar sprinkle and push it down a little bit with a rolling pin just to make the sugar stick to the pastry perfectly. And now do it again, from the outside fold the pastry to the middle with a layer of sugar again. Keep continue this till u roll up all your pastry. After the last ‘pushing down the sugar’ movement get a big knife and start to slice your big “twin sausage” like for 2cm width and turn the little palm leaves shaped snails facing up. Arrange them in a tray with baking paper on it (make sure that u leave space between them, if u lucky they will grow more than double size) and chuck it in the oven for like 15-20 minutes. U will smell when its ready and the color of the caramel turns into golden – first u got all the sweet smell out of the butter, almost like vanilla then the rich sugar getting amber color… but dont wait too much, u might need to turn off your fire alarm hehehe:))). Now the rest is up to u, i like the plain version but my boyfriend can kill for a massive chocolate covering. To do this unfortunately need to wait till your palmeras cooling down – u can melt the chocolate in a plastic ball on the top of some boiling water. Make it sexy with a splash of liqour,,, or even with some nuts, dried fruits and VOILA! Dip your baby palmeras in the chocolate and let it set in a cooling rack. Beautiful breakfast with a nice mug of coffee.

p.s.: again, please no need to count the calories… :D enjoy the life.