Ingredients

• For the dough (Detrempe):
• 250g - flour
• 130ml - water
• 50g - melted butter
• 3/4 tsp - salt
• For the floured butter (Beurre Manie):
• 215g - butter
• 85g - flour
• For the Cinnamon-sugar Palmiers:
• puff pastry- as given above
• 1 cup - sugar
• 1 tsp or more - cinnamon powder

How to Make Homemade Inverted Puff Pastry

• Mix all the ingredients of dough together till you get a soft ball of dough. Flatten into a square and cover with cling film and refrigerate for a couple of hours.
• For the floured butter, mix butter and flour together till well blended. Flatten it out to a rectangle where the length is double the size of the dough. Cover with cling film and refrigerate for a few hours.
• Sprinkle the work surface with some flour. Place the floured butter and place the dough on top of the floured butter on either left or right side.
• Fold the top 1/3 of the beurre manie down, then fold the whole lot in half. Roll out a little in both directions to speed cooling, film and pop in the fridge until well chilled. Give the dough a 1/4 turn. Roll out.
• Fold the top down and the bottom up to meet at the centre. Fold the whole lot in half. Roll out a little and chill as usual. Repeat the procedure and chill. Your puff pastry is ready.
• For the Cinnamon-Sugar Palmiers:
• Mix the sugar with cinnamon well and keep aside. Sprinkle some sugar mixture on the work surface.
• Roll out the puff pastry into a rectangle (15 x 12 inch). Sprinkle the sugar cinnamon mixture generously to form a thin layer. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle.
• Preheat the oven to 200 C.
• Slice the pastry crosswise into 1/4-inch palmiers - they'll look like little scrolls - and arrange them on a parchment-lined baking sheet.
• Bake them for 12-15 minutes, until they puff and turn golden brown.
• Remove from baking sheet and let it cool completely before serving.
• Recipe Courtesy: Mareena's Recipe Collections