Nasreen Riley
Apr 12 min
Updated: Apr 2
Nasreen Riley explains how to make palmiers and how switching on her oven can feel like part of a ceremony to pay homage to her grandmother’s legacy and made palmiers.
My oven broke the day before pwasa started, leaving this girl a bit lost. My sisters will attest to the fact that I do a lot of baking for Eid. This week I finally got the part for my stove and while waiting for the uncle to come fix it I got to thinking of my komvandaan.
My grandmother, whom we affectionately called Tietie, taught me so much and when it came to baking she had discerning taste. When I was young and restless trying to make a cake or something she would stand over my shoulder and tell me, not like that, you must do it this way. (My way was always a shortcut.)
She wouldn’t let up until I did it the way she wanted it done. Sy was vol nonsens when presented with pies, biscuits or other baked goods and would inspect it by turning it around looking at it from all angles before biting into it. This was followed either by constructive criticism or praise. Something like “die pie is nie reg gebak nie” or if she was impressed, she would say “grênd, nê?”.
She would often tell people that I am a perfectionist baker. I don’t think I am but she was. The skills I’ve learnt from her are invaluable.
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Today I can make all the biscuits and pastries she liked. Way back, whenever we went to Claremont, she would go to the little deli in Stuttafords and buy a punnet with palmiers or a croissant or two. These were her favourites. Years later when she was in her 90s I would buy her a giant palmier or croissant at the local Woolies as a treat.
Switching on my oven today for the first time in what felt like a lifetime felt ceremonial and I paid homage to her legacy and made palmiers.
Tietie if you could see me now.... I feel grateful and blessed.
To make the palmiers you need a rectangular or square sheet of butter pastry rolled out, not too thinly.
Cover the sheet with an even layer of sugar. I use the rolling pin to roll over the sugar.
Turn around the pastry and do the same on the other side.
Then fold the pastry lengthwise one quarter of the way on both sides, and then fold inwards towards the centre again. You should now have a strip of pastry layered with sugar.
Refrigerate for 30 mins and then cut the pastry breadth-wise in approximately 1 cm strips.
Place the strips on a lined baking sheet and bake at 200 °C for 15- 20 minutes, turning halfway when it starts getting colour.