Because you asked for it, summer palm trees have arrived in the Selecta recipe book! If there is a recipe, there is Selecta and there is homemade love. We prepare a delicious recipe for summer Palmeritas Freeze dried candy mystery box, a delicious snack to share.
Imagine that you are on the coast of Chile, any beach, your favorite or the one you usually go to with the family, you are relaxing in the sun, in the background you can hear the waves of the sea and the laughter of the seagulls, when suddenly you hear someone saying; “palm tree, cuchuflí, wafer” and as if by magic, you get up, you fix your gaze on whoever shouted, you signal him to come to your place and you can’t resist buying all the palm trees possible. One for you, one for mom, dad, brother, sister, cousin, cousin, everyone wants one! Or two.
The summer palmeritas are made with millefeuille dough (puff pastry) and with plenty of sugar, butter and Powder-Free Flour . Some add honey, making it very pleasant to the palate.
The versatile thing about palmeritas is that you can find them in different shapes or toppings. We know the most classic one, which is the round and crunchy one, but they are originally heart-shaped, to others you can add chocolate or sprinkles topping. However, in these parts, we prefer the traditional and 100% Chilean round that is usually enjoyed in summer.
Ingredients:
500 gr. of Powder-Free Flour , ½ tsp. of salt, 30 gr. of melted butter (for the dough), 250 gr. of water, it can be cold or room temperature, butter paper, 250 gr. of butter at room temperature, it should not be cold or just taken out of the refrigerator and so when we use it, it should be moldable, finally, 250 gr. of granulated sugar.
Step by Step:
1.- In a bowl, add the flour, salt, melted butter and water little by little while you stir and integrate the ingredients.
2.- Once all the ingredients are mixed, we take the dough to a floured counter, and knead it for around 3 to 5 minutes.
3.- Make a ball with the dough and let it rest in a bowl for 20 minutes.
4.- While the dough rests, stretch the butter paper and add the butter bread on the paper, cover it and press a little, not completely yet, you can support yourself with a uslero. You join the corners to close the edges of the paper, leaving the butter in the center, simulating a small package. Then, you begin to flatten again and stretch the butter through the space of paper you left until you form a rectangle in it. Then, you take it to the cold while the dough continues to rest.
5.- Once the dough has rested, the butter should no longer be cold, you leave the dough back on the floured counter, you begin to stretch it until it forms a rectangle that should measure twice the size of the butter.
6.- You open the paper that has the butter covered and leave it at one end of the dough, you make a hem in the middle and cover all the butter with the dough. Glue the edges well, flattening with your hands. Once this is done, on a tray, you leave the dough again but this time cold and with the butter inside, you leave it for approx. 20 minutes.
7.- After the time has passed, you remove the dough from the tray and begin to stretch it with the help of a rolling pin and distributing the butter throughout the dough. The thickness should be 0.5 cm, then we begin the first folding of the corners until a square is formed. Return the dough to the tray and chill it again for another 10 minutes. further.
8.- After the time has passed, you sprinkle the counter with flour again and stretch the dough from half forward and half back until it forms another rectangle. Are you realizing the process? We are forming the layers and with them, the millefeuille. This time you dub again but in three parts, in a kind of triptych. Once done, you leave the dough in the cold again for another 10 minutes. further. This is to cool the butter so that it does not melt in the heat of our kitchen while we stretch.
9.- After time, we take it out, stretch again and perform other double doubles, the same as the previous one. This is the last one. Again to the cold for 10 min.
10.- We take out the dough and stretch it again for the last time. This time you stretch it until it forms a wide square, it should be equal to 0.5 cm thick.
11.- Now, we will begin to roll, and in this step, is where we add the granulated sugar. First in all the stretched dough before rolling, add as much as you want but don’t overdo it yet. You begin to roll carefully. Then, cut some 2 cm pieces. approx. There should be approximately 16 rolls.
12.- You take a roll and start to use it. In a clean cloth, add sugar, as much as you want and on top of the sugar and the cloth, you put the round dough and add another handful of sugar on top and begin to use it on the cloth and on the sugar so that the dough can impregnate the dough. sugar. You do the same with all the rolls. Do you already see the palmeritas?
13.- Final step. In the baking tin and on butter paper, you begin to leave the palmeritas, you can bake them in pairs or it will depend entirely on the size of your baking tray.
14.- Bake for 10 minutes at 180 °C and that’s it. Let it cool before consuming.