Palmiers Recipe

I absolutely love this recipe because it turns a simple sheet of puff pastry into irresistibly crispy and caramelized palmiers with just a dash of sugar and cinnamon magic. Plus, the whole process makes me feel like a baking pro without the fuss—perfect for my cozy weekend treat sessions!

I enjoy preparing palmiers because they are exceedingly uncomplicated yet stunning. My take employs a sheet of thawed puff pastry combined with copious amounts of granulated sugar and a dash of salt to really make the sweetness pop.

I think palmiers are the perfect vehicles for a warm, slightly toasty hit of ground cinnamon. This recipe couldn’t be more basic, but the twice-cooked treats that result from it are golden, crisp, and impossibly buttery.

Ingredients

Puff Pastry:
Abundant in carbohydrates; offers a crisp, pastry-like texture.

Granulated Sugar:
Adds sweetness; a main supplier of simple sugars.

Ground Cinnamon:
Yields warmth and spice; nice to have as an option if you want extra flavor.

Salt:
Improves taste; evens out the total sugariness.

Ingredient Quantities

• 1 sheet puff pastry, thawed (about 8-10 ounces)
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon (optional)
• 1/4 teaspoon salt

Instructions

1. The baking sheet should be lined with parchment paper. Preheat the oven to 400°F (200°C).

2. Puff pastry should be rolled out on a surface lightly dusted with flour. The dough should be formed into a rectangle approximately 10×12 inches in size and 1/8 inch in thickness.

3. In a small bowl, combine the granulated sugar, cinnamon (if using), and salt until well mixed.

4. Evenly sprinkle half of the sugar mixture over the pastry, pressing it gently into the dough with a rolling pin.

5. Turn the pastry over onto a clean surface, and sprinkle the rest of the sugar mixture evenly over the top, pressing it in gently and being careful not to tear the dough.

6. Take the pastry rectangle, and fold its two long sides toward the center, so they just touch in the middle. Then take the two sides you’ve just created, and fold them again toward the center. You now have a log that’s mostly pastry and has four layers.

7. With a sharp knife, slice the pastry log into rounds about 1/2 inch thick.

8. Put the slices on the baking sheet that you prepared, allowing about 2 inches of space between each one.

9. Palmiers should be baked for 12 to 15 minutes. They are done when they are golden brown, caramelized, and puffy. Halfway through baking time, the palmiers should be flipped to ensure even cooking.

10. Take out of the oven and allow to cool on a wire rack before serving. Savor your palmiers!

Equipment Needed

1. Baking sheet
2. Parchment paper
3. Oven
4. Rolling pin
5. Clean surface or countertop
6. Small bowl
7. Flour sifter or fine sieve (optional for dusting flour)
8. Sharp knife
9. Wire rack

FAQ

• What are Palmiers?A type of French pastry, palmiers, consists of puff pastry, sugar, and occasionally, cinnamon. Light and flaky, palmiers have a characteristic shape that resembles a butterfly or palm leaf.
• Can I add other spices besides cinnamon?Certainly, feel free to try out other spices, like nutmeg or cardamom, to give your drink a distinctive taste.
• Do I need to use granulated sugar?Palmiers, which are also known as elephant ears, have a crust that is classically sweet and golden. This is because they are made with granulated sugar. If you’re feeling daring, you could use brown sugar for a caramelized twist on this iconic cookie.
• Is it necessary to add salt?Salt is added to boost the overall flavor and balance the sweetness. It is not required but definitely is not a bad idea.
• Can I prepare the puff pastry from scratch? Yes, homemade puff pastry offers excellent flavor and texture, but using store-bought simplifies the process while still delivering delicious results.
• Do I have to thaw the puff pastry completely before using?Indeed, the puff pastry must be fully defrosted in the fridge before opening it, lest it crumble.
• How do I know when the Palmiers are done baking?When puffed, golden brown, and caramelized around the edges, palmiers are ready to come out of the oven. This should happen in approximately 12-15 minutes but keep a close eye on them post-12 minutes as ovens can vary.

Substitutions and Variations

1 sheet puff pastry: substitute with homemade rough puff pastry or phyllo dough (though the texture will be different).
1/2 cup granulated sugar: Use coconut sugar or brown sugar for a richer, deeper flavor.
1 tablespoon ground cinnamon (optional): substitute with ground cardamom or nutmeg to achieve a different spice profile.
1/4 teaspoon salt: substitute with a pinch of sea salt for a slightly different mineral flavor.

Pro Tips

1. Egg Wash for Extra Shine Before baking, brush the palmiers with a light egg wash (a beaten egg mixed with a tablespoon of water) to give them a beautiful golden color and added shine.

2. Chill Before Baking After shaping and slicing the palmiers, chill them in the refrigerator for about 15 minutes. This helps them hold their shape better when baking and enhances the flakiness of the pastry.

3. Even Layers of Sugar For an extra caramelized finish, sprinkle a little additional sugar on top of the palmiers just before baking. This extra sugar will create a deliciously crispy, caramelized layer on the outside.

4. Use Cold Ingredients Make sure your puff pastry is kept cold until you’re ready to work with it. Warm pastry can become sticky and difficult to handle, and may not puff up as well in the oven.

5. Flavor Variations Experiment with different spices or additions to the sugar mixture, such as ground cardamom or finely grated citrus zest, for additional layers of flavor in your palmiers.