Palmiers
Quick answer
- Total time
- 33 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Puff pastry is coated with a mixture of sugar, cinnamon, salt, and vanilla sugar, rolled inward from both long edges, chilled, and sliced into butterfly-shaped palmiers.
Read more
Scatter the sugar mixture across the work surface, set the cold pastry on top, and roll only hard enough to attach the coating without flattening the laminated layers. Cover the top with the remaining mixture and roll both sides to an even thickness until they meet at the center. A gentle press joins the two coils, while a short chill firms the log so its cross-section does not collapse under the knife. Cut pieces of equal thickness and leave generous space between them on the tray because the butter and sugar cause the pastry to spread. Bake until the first side looks glossy and the edges have opened, then turn each piece carefully and brown the other face. The sugar remains soft while hot but sets into a crisp amber layer as the cookies cool completely on a rack. Inside that coating, the folded puff pastry separates into light layers and the paired coils retain their symmetrical shape.
Ingredients
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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.
- 6Season
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 so the sugar coating can set crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Both sugared edges are rolled evenly to form a symmetrical cross-section
- Finish cue
- When the edges have spread and the sugar looks melted and glossy, turn each piece carefully with tongs.
- Storage and reheating
- The sugar remains soft while hot but sets into a crisp amber layer as the cookies cool completely on a rack.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
33min, 6 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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