Palmiers
User Reviews
5
Palmiers
Description
Palmiers are made from puff pastry that is generously coated with granulated sugar before being rolled from both sides toward the center, creating a distinctive heart or palm shape once sliced. The dough is chilled to firm the shape before slicing thinly, which helps maintain the cookie's form while baking.
Baked at a high temperature, the sugar caramelizes, forming golden, bubbly edges with a delightful crunch, while the puff pastry bakes into flaky, airy layers thanks to the steam generated from its butter content. Flipping the cookies midway allows even browning on both sides. Proper spacing on the baking sheet is important since the cookies will expand during baking.
Palmiers can be served as a delicate, sweet snack or dessert alongside tea or coffee. Their buttery texture and caramelized sugar complement a range of flavors.
To achieve the best results, keep the pastry cold during handling, work quickly or in batches, and consider using an oven thermometer to ensure precise baking temperature. Variations in puff pastry and baking surfaces affect caramelization time, so monitor carefully. Using parchment paper or silicone mats prevents sticking and aids cleanup.
Ingredients
- 1 heet puff pastry thawed
- ½ cup granulated sugar
Instructions
- Sprinkle ¼ cup sugar on your counter in about a 9-inch square. Lay the puff pastry sheet on top. Sprinkle pastry with remaining ¼ cup sugar.
- Roll pastry into a 12-inch square. Tightly roll up one edge to the center of the pastry. Tightly roll the opposite edge until they meet in the center.
- Freeze for 30 minutes.
- Preheat oven to 425F while dough freezes. Line a baking sheet with parchment paper or a silicone mat.
- Slice frozen log crosswise into ¼-inch thick pieces. Place on the baking sheet 2 inches apart.
- Bake for 8 to 10 minutes or until sugar starts to caramelize and bubble on the bottom. Flip cookies over and bake for another 4 to 5 minutes or until golden brown. Transfer to a wire rack and cool completely. Store in an airtight container for up to 1 week.
Notes
- Keep the puff pastry cold while working to ensure proper layering and flaky texture.
- If the dough softens, return it to the fridge or freezer to firm before rolling again.
- Use a marble slab for rolling if available to maintain a cool surface.
- Replace or clean the baking surface between batches to avoid burnt sugar residues.
- Leave adequate spacing on the baking sheet since palmiers expand while baking.
- High oven temperature is essential for steam formation and proper puffing of layers; use an oven thermometer if needed.
- Watch baking times closely as different puff pastry types or baking mats affect caramelization speed.
- If using a silicone baking mat, add 2 to 4 minutes to the initial bake to encourage caramelization and look for bubbling sugar before flipping.
- Ensure the puff pastry is fully thawed before rolling to avoid cracks or breaks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 28mg | 1% |
| Potassium | 7mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1IU | 0% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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