Palmiers
Quick answer
- Total time
- 33 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Rolled in from both long edges and sliced, sugared puff pastry opens as it bakes into the symmetrical butterfly shape that gives palmiers their look.
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The sugar melts and caramelizes to amber, soft while hot and shatter-crisp once cool, around light, flaky layers inside.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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