Buttery, flakey, sweet and crunchy. Palmiers are the perfect addition to afternoon tea, or a fun snack or dessert! Simply made with Puff Pastry and sugar.
2 Ingredients
This pastry cookie looks fancy, but is really easy to make. Its a simple method of shaping Puff Pastry sprinkled with sugar.
Demerara Sugar
I prefer to use Demerara sugar or a course sugar. Granulated sugar works just fine but will make a slightly sweeter cookie.
Demerara Baking Sugar, 16 Oz, 16 Oz
Valentines Palmiers
Palmiers are a traditional French pastry cookie. They are also called pig’s ear, palm heart, or elephant ear, because of its palm leaf shape or butterfly shape. I personally have always thought they look similar to hearts. I decided to be festive this valentines and pinch the end into a point to make them look like hearts.
Puff Pastry
Puff pastry dough is a type of laminated dough, also known as a layered dough. The process of making puff pastry dough is labor intensive and requires special folding techniques to create multiple buttery layers. This preparation usually takes about 2 days and is very temperature sensitive. However, nowadays most grocery stores carry prepared frozen puff pastry dough which works great for this recipe.
If you are new to pastry dough, have no fear, you’ve got this! The secret to manipulating the dough is temperature control. The dough should always be stored in the freezer until you are ready to begin cooking. Allow 2 hours for the puff pastry to defrost in the fridge and keep it cold until baking.
Be sure that the Puff Pastry you purchase is made with real butter.
Palmiers
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 36 1x
Ingredients
- 1 lb Puff Pastry
- 3/4 cup Demerara Sugar (plus more for sprinkling)
Instructions
- Prepare the Puff Pastry. If frozen, defrost completely in the fridge.
- Sprinkle work surface with sugar. Place the puff pastry on top and roll to a rectangle close to 8 by 25 inches and about 1/8 inch thick, continually sprinkle with the sugar to prevent sticking.
- Working quickly but carefully, roll each long end to the center of the pastry, making sure to roll tightly and evenly. (This is similar to the concept of cinnamon rolls, except each end is being rolled into the middle rather than one end rolled to the other end.)
- Refrigerate rolled log until firm. Preheat oven to 450 degrees.
- Cut log crosswise into 1/4 inch slices. Roll over each palmier with a rolling pin to lightly flatten, and sprinkle the center of each with more sugar.
- (Optional) If you would like to make your palmiers valentine themed, pinch the bottom of the dough into a point using your fingers to make the cookies resemble a heart.
- Place palmiers 2 inches apart on lined baking sheets. You may spray with water for extra sugar caramelization.
- Bake palmiers 6 minutes, or until golden on the underside. Flip with a spatula, and press down to flatten. (If palmiers seem to be unrolling. Bake 2 to 4 minutes more, watching carefully, until golden and crisp.)
- Transfer to a cooling rack and cool completely. Enjoy!
Notes
The sugar softens the dough and the dough is temperature sensitive so work quickly when shaping and cutting the dough. If at anytime the dough becomes difficult to work with return it to the fridge for 15 minutes.
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