Caramelized Cannabis Palmiers with Puff Pastry

Instructions

1. 1

   Prepare the sugar and oil mixture Timer 5 min

   In a small bowl, pour the 100g of sugar. Add the full bottle of Space Cake THC and CBD oil and mix thoroughly with a spoon until you get a slightly damp, clumpy sugar that looks like wet sand. The oil blends perfectly into the sugar and will distribute evenly across the pastry surface. Add the pinch of sea salt and the cinnamon if you're using it.

2. 2

   Prepare the work surface Timer 5 min

   Lightly dust your work surface with the 20g of extra sugar. Unfold the puff pastry on top without working it. It must stay cold and firm: if it starts softening when you touch it, put it back in the fridge for 5 minutes.

3. 3

   Spread the sugar and oil mixture Timer 5 min

   Spread the sugar-oil mixture evenly across the entire surface of the pastry, right to the edges, using the back of a spoon or a spatula. Press lightly to help the sugar adhere. The coverage must be even: this is what ensures each palmier will contain approximately the same dose of THC and CBD.

4. 4

   Roll both sides towards the center Timer 5 min

   Find the center of your rectangle of pastry. Start by tightly rolling the right side to the center, then the left side to the center, forming two symmetrical rolls that meet in the middle. Press lightly with your palm to bind the two rolls together. This double-roll shape is what gives the palmier its characteristic silhouette after cutting.

5. 5

   Rest in the refrigerator Timer 5 min

   Wrap the roll in cling film and refrigerate for 15 to 30 minutes. This step matters: it chills the butter in the puff pastry and firms everything up, which allows you to cut clean slices without the roll collapsing.

6. 6

   Slice and arrange on the baking sheet Timer 5 min

   Preheat your oven to 200°C. Take the roll out of the fridge and cut slices about 1cm thick with a sharp knife, using a sawing motion so you don't crush the pastry. Arrange the palmiers flat on your lined baking sheet, spaced at least 3cm apart as they spread during baking.

7. 7

   Baking and monitoring Timer 5 min

   Bake at 200°C for 15 to 20 minutes. Watch from 15 minutes: the palmiers should be golden and caramelized at the edges. If you want a deeper caramel, flip them halfway through with a spatula. Remove from the oven and let them cool on the tray: the caramel sets and hardens as it cools, which gives that characteristic crispy texture.