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Garlic palmier rolls
20 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 161
  • Fat about 9g
  • Carbohydrates about 15g
  • Protein about 5g
This is needed
This is needed for 15 pieces
Dough
  • 300 g white flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp dry yeast
  • 1.5 dl milk
  • 1 egg
  • 30 g butter, soft
Garlic & herb butter
  • 2 garlic clove, finely chopped
  • 60 butter
  • 0.5 bunch sage, finely chopped
  • 0.5 bunch rosemary, finely chopped
To shape
  • 120 g grated Gruyère
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And that's how it's done
And that's how it's done
Dough
Mix the flour, sugar, salt and yeast in a bowl. Pour in the milk, add the egg and butter, mix and knead to form a soft dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Garlic & herb butter
Mix the butter with the garlic and herbs.
To shape
On a lightly floured surface, roll the dough into a rectangle (approx. 20 x 60 cm), spread the butter on top, sprinkle with the cheese, press down gently. Roll the two short edges of the dough in towards the middle. Cut the roll into slices approx. 1.5 cm thick. Place the palmiers on two baking trays lined with baking paper, flatten slightly, cover and leave to rise for approx. 30 mins.
To bake
Approx. 20 mins. in an oven preheated to 180°C (convection), remove, allow to cool slightly on a rack.