Your Cooking Companion
Have you ever had a bakery palmier? Shaped in a double loop, crusted in melted sugar, crispy layered pastry? These are like that, only smaller and made at home.
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This recipe uses 1/4 cup butter IN TOTAL. You melt it all and use half of the melted butter on each side of the pastry. Don’t repeat the mistake you’re about to hear me make!
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