Palmier (Caramelized Sugar Puff Pastry Butterfly Cookie)
Quick answer
Puff pastry is coated in granulated sugar, rolled inward from both edges to the center, chilled, and sliced into rounds that bake into crisp, caramelized butterfly shapes.
What makes this special
- Butterfly-shaped Palmier cookies feature glass-crisp, caramelized sugar and puff pastry.
- Double-rolled puff pastry unfolds into butterfly wings as it bakes
- Sugar caramelizes on contact with heat, making edges glass-crisp
Key ingredients
Core cooking flow
- 1 Preheat the oven fully to 200C. Mix the 100 g sugar with the ground cinnamon...
- 2 Scatter a generous layer of the sugar mixture on the work surface and place the 250 g puff pastry on top.
- 3 Sprinkle the remaining sugar mixture over the top, then roll both long edges inward toward the center.
Puff pastry is coated in granulated sugar, rolled inward from both edges to the center, chilled, and sliced into rounds that bake into crisp, caramelized butterfly shapes. The sugar melts against the hot pan and forms a glassy, toffee-like shell on each side while the interior layers remain light and flaky. A pinch of cinnamon mixed into the sugar adds warmth without masking the buttery pastry flavor. Chilling the log before slicing keeps the spirals tight and symmetrical. Each cookie is flipped midway through baking so both faces develop an even amber crust. They cool to a satisfying snap and pair naturally with espresso or tea, where their sweetness offsets the drink's bitterness.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Preheat the oven fully to 200C.
Mix the 100 g sugar with the ground cinnamon, salt, and vanilla sugar, breaking up any lumps so the pastry will coat evenly and caramelize without dark patches.
- 2Season
Scatter a generous layer of the sugar mixture on the work surface and place the 250 g puff pastry on top.
Keep it cool, then roll lightly just to press sugar onto the surface without crushing the layers.
- 3Season
Sprinkle the remaining sugar mixture over the top, then roll both long edges inward toward the center.
When the two rolls meet, press gently so the butterfly shape holds without sealing the layers too tightly.
- 4Season
Chill the rolled pastry for 10 minutes so it firms up before slicing.
Cut it into 1 cm pieces, then arrange them widely spaced on the baking sheet because the cookies spread as the butter and sugar melt.
- 5Control
Brush the 10 g unsalted butter in a thin layer to reduce sticking, then bake for 9 minutes.
When the edges have spread and the sugar looks melted and glossy, turn each piece carefully with tongs.
- 6Finish
Bake the flipped cookies for another 7 to 9 minutes, until both sides are evenly amber and caramelized.
Transfer them to a rack and cool completely; they become crisp as the sugar shell sets, then serve with tea or espresso.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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