Palmier with Fresh Myzithra, raisins, cinnamon & honey

Ingredients

For 16 palmier

1 sheet of puff pastry

1/3 cup of sugar

400gr Fresh Myzithra Kalogeraki

1 teaspoon cinnamon

½ cup blonde raisins

1 egg

 

For honey sauce

4 tablespoons butter

3 drops lemon juice

1 cinnamon stick

200ml milk cream 35% fat

 

 

Implementation

We first prepare the honey sauce as it should thicken. In a small pot add the honey, butter & cinnamon stick, in medium temperature for a few minutes in order to melt all the ingredients. Add the lemon drops and after 1’ the milk cream until it boils. Set aside in a bowl. As it gets colder the sauce will become thicker.

The puff pastry sheet should be cold but not frozen. Put it on a greaseproof paper, cut in 8 strips (from the long side) and then cut every strip in half. Now you have 16 rectangles.

Sprinkle sugar in each rectangle, on top Fresh Myzithra Kalogeraki (which you have already soften in a bowl) press it on the dough with your fingers and add some raisins here and there.

Roll each rectangle (from the long side), fold it in the middle, press the edge to stick the dough and then cut with a sharp knife along side to open the two part you cut like a butterfly in order to create the heart shape.

Roll and cut the same way all 16 pieces and put on a pan with a greaseproof paper.

Whisk the egg and coat the “hearts”.

Bake in 170C – air – for around 25’ until the turn golden.

When ready, take off the oven and coat them with the honey sauce as they are hot.

Serve with the rest of honey sauce in a small bowl aside as a dip or pour the rest of the sauce on all of them.