Small palm Grape

For 15 to 18 palms

  • 500 gr. pastry (2 packages of dough)
  • 125 gr. golden raisins
  • 100 gr. sugar
     
  • For the pastry cream:
  • 25 cl. milk
  • 50 gr. sugar
  • 1 egg
  • 35 gr. flour

 

25 mn.
30 mn. 200°C.(th7)/400-425 °F

 


 

 

  1. Bring milk to a boil. In a bowl or a bowl, whisk the egg and sugar until the mixture white. Add flour, stir, then add the boiling milk while whisking. Put on the fire and bring to boil, stirring constantly, forming 8 with a wooden spoon. At first broth, remove from heat and let cool.
    Preheat oven to 200 ° C. (th.6-7)
     
  2. Spread each piece of puff pastry to a thickness of 3 mm. Cover them with cold pastry cream, sprinkle with raisins. Roll loosely packed on the pasta itself.
     
  3. Cut the rolls into slices of 3 cm. thick. Ask them to dish and mash them slightly with the palm of the hand. Then go each in powdered sugar (both sides)
     
  4. Place the palms on a baking tray lightly moistened. Bake for 10 minutes. return them and continue cooking another 10 minutes. Let cool on rack pin.