Palmiers Recipe
Crisp, caramelized puff pastry sweets with delicate layers that shatter at first bite, offering a perfect balance of buttery richness and sweet caramelization.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">1 package (500g) all-butter puff pastry, thawed if frozen</li><li class="ingredients-single-item">150g granulated sugar (or caster sugar)</li><li class="ingredients-single-item">1 pinch salt (optional)</li><li class="ingredients-single-item">1 tsp ground cinnamon (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush (optional)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by lightly flouring your work surface. If your puff pastry comes in a block rather than sheets, roll it out to form a rectangle approximately 25x30cm and about 3-4mm thick. If it comes pre-rolled, simply unfold or unroll it onto your work surface. The colder the pastry remains, the better your palmiers will turn out, so work efficiently but don't rush.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix your granulated sugar with the pinch of salt and cinnamon (if using). The salt enhances the caramel flavors while balancing sweetness. Sprinkle about one-third of your sugar mixture evenly over your work surface and place the puff pastry on top of it. This will create a beautiful caramelized exterior on one side of your palmiers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Sprinkle another third of the sugar evenly over the top surface of the pastry, gently pressing it in with your rolling pin. This sugar will caramelize during baking and create that signature sweet, crisp texture that palmiers are known for.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Now for the signature palmier shape: With the rectangle positioned so the longer sides are at the top and bottom, fold both the left and right edges halfway toward the center. Then fold each side again toward the center so the edges meet in the middle. Finally, fold one half over the other like closing a book. Your dough should now resemble a long, narrow rectangle with multiple layers visible from the side.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Wrap your folded dough in parchment paper or plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). This crucial chilling time firms up the butter in the pastry, which is essential for achieving those distinct flaky layers and preventing the butter from melting too quickly in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator. With a sharp knife, slice the log crosswise into pieces about 1cm thick. If the dough softens while you're cutting, return it to the refrigerator for 10-15 minutes to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the cut palmiers on your prepared baking sheets, leaving at least 5cm between each one as they will expand considerably during baking. Sprinkle the remaining sugar over the tops of the palmiers for extra caramelization.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 12-15 minutes until the palmiers are a deep golden brown with caramelized edges. Watch them carefully after the 10-minute mark as the sugar can quickly go from perfectly caramelized to burnt. You may need to rotate the baking sheets halfway through for even browning.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and allow to cool on the baking sheets for 5 minutes - the palmiers will be very delicate while hot as the caramelized sugar needs to set. Then transfer to a wire rack to cool completely. As they cool, they'll become crisp and the caramelized sugar will harden to give that wonderful crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store your palmiers in an airtight container at room temperature for up to 3 days. If they soften slightly, refresh them in a 150°C (300°F) oven for 5 minutes and allow to cool again for restored crispness. Enjoy your beautiful homemade palmiers with coffee, tea, or as an elegant dessert garnish!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why are my palmiers not holding their shape when baking?
Shapeless palmiers typically result from insufficiently chilled dough. The butter in puff pastry must be very cold before baking to maintain the distinct layers. Always refrigerate your folded palmiers for at least 30 minutes before slicing and baking, and if your kitchen is warm, chill the cut palmiers again before baking.
Can I add other flavours to traditional French palmiers?
Absolutely! While classic palmiers feature just sugar, you can experiment with ground cardamom, orange zest, vanilla, or a hint of star anise. For savoury versions, try grated parmesan, dried herbs, or everything bagel seasoning. The key is to use dry ingredients that won't compromise the pastry's structure.
How do I get the perfect caramelisation on elephant ears pastry?
For perfect caramelisation, use granulated or caster sugar rather than powdered sugar. Ensure sugar coats both sides of the pastry and press it in lightly. Bake at the correct temperature (200°C) and position racks in the middle of the oven. The pastries should be dark golden with amber edges but not burnt.
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