This easy palmiers recipe uses store-bought puff pastry and sugar! That's it! Just two ingredients and you have a classic French dessert that is sure to impress.
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Palmiers are one of my most favorite French pastries ever! EVER! Even more than a chocolate croissant or an éclair of any variety. They are simple, crisp, buttery and perfect. And this palmier recipe is made with just two ingredients: store-bought puff pastry and sugar.
If I see a palmier in a bakery case, I'm going to go for it every time. I don't know what it is that makes them so good. Well, yes I do. Butter and sugar.
Palmiers are standard fare in France, often an after school snack for children. I'm not sure why they aren't as well-known and popular in the States. I had them everywhere in Paris. As Steve Winwood would say, "While you see a chance, take it."
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There's a palmier in the bag in this photo to the right of the croissant. Poor photo, but I was just too excited to eat everything and not focused on getting a good snap...
What is a palmier?
Palmiers, also known as elephant ears or palm hearts, are classic French pastries made made by sprinkling sugar onto a sheet of puff pastry and folding the two sides together so they meet in the middle. The resulting shape, once baked, resembles a palm leaf.
Palmiers are found in the Viennoiserie section of a French pastry case.
What is Viennoiserie?
Viennoiserie are baked treats that are made from yeasted dough or puff pastry. Thinks like croissants, brioche, apple turnovers, chouquettes, etc. and always palmiers! You're more likely to find them in a boulangerie (bread bakery) than a pâtisserie (pastry shop.)
What is a palmier made of?
Just two things: puff pastry and sugar! You can add other flavors like cinnamon, or add jam to the center, the possibilities are endless. But I like the classic version with sugar only. Simplicity at its finest.
How to make palmiers
I used store-bought puff pastry for this recipe, making it absolutely one of the easiest "fancy" recipes on earth.
One note: You MUST use ALL BUTTER puff pastry for these sweet palmiers. It simply does not work with Pepperidge Farm. I tried. The sugar just won't caramelize without that butter.
Trader Joe's sells a two-pack of all butter puff pastry for about $4. There is also a very expensive brand called Dufour. It's about $11 for one sheet of pastry.
I tested with both of these and found that Dufour puffed up more than TJs, but there was no real difference between the two in terms of tastiness. I actually liked the TJ's ones a bit better in terms of the overall texture. So I say, go with the Trader Joe's puff pastry and have more palmiers for less money!
Sprinkle a cool, flat surface with sugar. Gently open up the sheet of puff pastry and lay flat on top of the layer of sugar.
Sprinkle sugar evenly all over the sheet of puff pastry.
Fold the long sides of the pastry in ¼ of the way, then sprinkle with more sugar.
Fold the long sides toward each other again so they meet in the middle, and sprinkle with more sugar.
Using a rolling pin, gently roll down the sheet of puff pastry to deepen the creases so the rectangle will hold the shape. You don't want it unfolding again!
Fold the rectangle in half one more time, and gently roll down the strip of dough so that it is pressed together and holds its shape. Again, you do not want to make the dough thinner, you are just ensuring it stays folded.
Place in the fridge on a parchment lined baking sheet for 30 minutes to chill.
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Remove the dough from the fridge and slice into ¼ inch pieces. Place the slices on a parchment-lined baking sheet cut-side down, so you can see all the little folds in the dough. Make sure the folds stay tightly together.
Allow plenty of space between each one, as the dough will expand on both sides as they bake.
Place them in the oven and begin checking them after about 5 minutes. Cook time could be anywhere between 5 - 15 minutes depending on how big your palmiers are.
Once the palmiers are caramelized on the bottom, carefully flip each one over with an offset spatula and return to the oven for 5 more minutes.
WARNING: Do NOT touch these with your fingers when you flip them! This is HOT, MELTED sugar and it will burn you badly and instantly!!
Remove palmiers from the oven and allow them to cool on a wire rack. Again, transfer them with an offset spatula and take care not to burn your fingers.
How to store palmiers
Store palmiers in an airtight container for up to 2 days.
Can you freeze palmiers?
You can freeze palmiers in an airtight container for up to a month. Avoid zip-top bags as the cookies are a little too delicate. Pop them into a 325 degree oven for a few minutes to get them warm and crisp before serving. Remember the sugar will be very hot when they come out of the oven so watch your fingers.
Related recipes
These baking recipes may have more than two ingredients, but they are no sweat to make!
- Let's keep things French and make some Madeleines with Early Grey Tea.
- These Pecan Pie Bars are legendary. I take them everywhere and get rave reviews.
- If you can throw everything in a bowl, you can make Caramel Pretzel Banana Bread Pudding.
- And here's another one-bowl recipe because you can never have too many: Gluten Free Double Chocolate Hazelnut Cookies.
Recipe
Palmiers
Ingredients
- 2 sheets puff pastry all-butter if using store bought
- 1 cup sugar (you won't use all of it)
Instructions
- Sprinkle a cool, flat surface with sugar. Gently open up the sheet of puff pastry and lay flat on top of the layer of sugar. Sprinkle sugar evenly all over the sheet of puff pastry.
- Fold the long sides of the pastry in ¼ of the way, then sprinkle with more sugar.
- Fold the long sides toward each other again so they meet in the middle, and sprinkle with more sugar.
- Using a rolling pin, gently roll down the sheet of puff pastry to deepen the creases so the rectangle will hold the shape. You don’t want it unfolding again!
- Fold the rectangle in half one more time, and gently roll down the strip of dough so that it is pressed together and holds its shape. Again, you do not want to make the dough thinner, you are just ensuring it stays folded. Place in the fridge for 30 minutes to chill on a parchment lined baking sheet.
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Remove the dough from the fridge and slice into ¼ inch pieces. Place the slices on a parchment-lined baking sheet cut-side down, so you can see all the little folds in the dough. Make sure the folds stay tightly together. Allow plenty of space between each one, as the dough will expand on both sides as they bake.
- Place them in the oven and begin checking them after about 5 minutes. Cook time could be anywhere between 5 – 15 minutes depending on how big your palmiers are. Once the palmiers are caramelized on the bottom, carefully flip each one over with an offset spatula and return to the oven for 5 more minutes.
- Remove palmiers from the oven and allow them to cool on a wire rack. Again, transfer them with an offset spatula and take care not to burn your fingers.
Notes
- You MUST use ALL BUTTER puff pastry for these sweet palmiers. It simply does not work with Pepperidge Farm. I tried. The sugar just won’t caramelize without that butter. Trader Joe’s sells a two-pack of all butter puff pastry for about $4. There is also a very expensive brand called Dufour. It’s about $11 for one sheet of pastry. I tested with both of these and found that Dufour puffed up more than TJs, but there was no real difference between the two in terms of tastiness. I actually liked the TJ’s ones a bit better in terms of the texture of the cookie overall. So I say, go with the Trader Joe’s puff pastry and have more cookies for less money!
- WARNING: Do NOT touch these with your fingers when you flip them! This is HOT, MELTED sugar and it will burn you badly and instantly!! An offset spatula works well to flip them over, or chop sticks would also be a good choice.
Nutrition
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Fantastic! Mine came out perfectly! I thought I could cheat and skip refrigerating the dough before slicing, but ohhhhh nooo. Definitely CAN NOT skip this step. Also, it’s pretty important to have a sharp knife.
Now if only I had coarse sugar to finish it with, it would possibly be even better. But really, I ate like 7 of these before stopping to write this review. Lol! Love love love!
Ana,
So glad you love the palmiers! Yes I agree, it is VERY difficult not to eat them all in one sitting.
And that is a good tip - a sharp knife is key.
Thanks so much for reading and trying my recipe!
Debra