French Palmiers Recipe with Puff Pastry and Sugar
Crisp heart-shaped puff pastry cookies with caramelised sugar and flaky layers.
Palmiers are crisp, caramelised pastries made by rolling sugar into puff pastry and folding both sides toward the centre. The source adds half a cup of butter and vanilla sugar, but extra butter is unnecessary when using ready-made puff pastry and can make the layers greasy. This version uses cold all-butter pastry, granulated sugar and an optional pinch of salt. Chill the folded log before slicing so the heart-shaped pieces keep their form. Bake until both sides are deeply golden, turning once if your oven browns unevenly. Heat oven to 200°C (400°F). Line two baking trays with parchment. Sprinkle work surface with half the sugar. Lay pastry on top and sprinkle remaining sugar and salt evenly over it. Roll lightly to press sugar into both sides.
Recipe card
French Palmiers Recipe with Puff Pastry and Sugar
Equipment: Rolling pin, sharp knife, baking trays, parchment, cooling rack
Ingredients
Instructions
Prepare oven
Heat oven to 200°C (400°F). Line two baking trays with parchment.
Sugar pastry
Sprinkle work surface with half the sugar. Lay pastry on top and sprinkle remaining sugar and salt evenly over it. Roll lightly to press sugar into both sides.
Fold palmiers
Mark the centre line. Fold each long side inward to meet the centre; fold each side inward again, then close one half over the other like a book.
Chill and slice
Wrap the log and chill 20 minutes. Slice into 1-cm pieces and place cut-side up with space between them.
Bake first side
Bake 10 to 12 minutes until edges are golden and sugar is bubbling.
Turn and finish
Flip each palmier carefully and bake 4 to 6 minutes more until caramelised. Cool on the tray 5 minutes, then move to a rack.
How to tell when it is ready
Pastry is puffed and both cut faces are golden caramelised; centres crisp as they cool.
Tips
- Keep pastry cold.
- Use enough spacing for expansion.
- Turn carefully while sugar is hot.
- Cool before storing to preserve crispness.
Troubleshooting
- If slices unfold, chill the log longer and press the final fold gently.
- If bottoms brown too quickly, move the tray up a rack or lower oven temperature slightly.
Substitutions
- Use vegan puff pastry for a dairy-free version.
- Use coarse sugar for a crunchier edge.
Variations
- Add a little cinnamon.
- Use finely grated orange zest with the sugar.
Serving suggestions
- Serve with tea or coffee.
- Add to a cookie platter.
- Pair with fresh berries.
- Serve beside ice cream.
Make ahead
Prepare suitable components ahead and store them safely. Store completely cooled palmiers airtight at room temperature up to 4 days. Re-crisp briefly in a low oven if needed.
Storage
Store completely cooled palmiers airtight at room temperature up to 4 days. Re-crisp briefly in a low oven if needed.
Food safety
Cool fully before storing; discard if exposed to moisture or contamination.
Frequently asked questions
Can I make palmiers with homemade puff pastry?
Yes. Use chilled pastry and keep it cool during rolling and shaping.
How should I store classic french palmiers?
Store completely cooled palmiers airtight at room temperature up to 4 days. Re-crisp briefly in a low oven if needed.
Serve with tea or coffee. Store completely cooled palmiers airtight at room temperature up to 4 days. Re-crisp briefly in a low oven if needed.
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