I’m having problems with making palmiers—when they bake, they come all unwound, until they look more like wreaths than ears. What is causing this?
Here’s the particulars:
- using Rose’s quick puff pastry
- forming the palmiers by folding a longs strip of pastry toward the middle twice, then folding over
- pastry is well-chilled before slicing into 1/4” thick slices
- baking at 400F
What am I doing wrong? Should I chill again after slicing? “Seal” the roll with egg wash? Bake at a different temperature?
Thanks in advance—I have faith that one of the RBWR folks will be able to help me sort this out!