Ingredients

Method

• 125 g Selati white sugar 
• 1 orange, zested 
• flour, for dusting 
• 1 roll Woolworths all-butter puff pastry 
• 2 slabs Lindt 70% dark chocolate 

Method

Ingredients

1 Preheat the oven to 200°C. Place the sugar and orange zest in a bowl and rub the zest into the sugar using your fingertips until the sugar is orange in colour.
2 Unroll the puff pastry onto a very lightly floured surface. Spread the citrus sugar evenly over the puff pastry until completely covered.
3 Press the sugar into the pastry using your fingertips or a rolling pin to help it stick.
4 Starting on the long side of the pastry, fold up a 2cm strip on each side. Repeat the folding process until the folds meet in the centre of the pastry. Fold the pastry over itself.
5 Place the pastry in the freezer or fridge for 15 minutes. This will make cutting the pastry easier.
6 Cut the pastry into 1 cm-thick slices and place onto a baking tray lined with baking paper.
7 Bake for 20 minutes or until golden brown, turning the pastries after 15 minutes so both sides become brown. Remove from the oven and cool completely.
8 Melt the chocolate and dip half of each palmier into the melted chocolate. Allow the chocolate set completely before serving.

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Photography: Shavan Rahim

Videography: Kaylene Sauls

Recipe and production: Marcelle van Rooyen

Food assistant: Bianca Jones

Whether you’re baking or creating sweet garnishes, brewing a cup of tea or sweetening your morning coffee, Selati White Sugar delivers the ideal balance of sweetness and flavour.

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