Palmiers

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Palmiers

When life throws you some puff pastry, you obviously make palmiers! Yay! Well at least that is what I did after I made this puff pastry dough. The fact is that I wanted to use my homemade puff pastry as soon as possible and didn’t want to slog in the kitchen for hours. You know as much as I love my time in the kitchen, there are days when I want to create something quick. And so when I made this puff pastry, the first thing I could think of was these little beautiful treats called palmiers.

Palmiers Recipe

I often saw these at french bakeries and thought these would be so difficult to make. I mean how do we get that butterfly/heart shape. Yeah palmiers are also known as butterfly/elephant ears/french hearts because of their shape. But looks can be so deceiving because these treats are so super simple to make. I learnt to make them at the French Pastry Class at Sur La Table and I was amazed by how quickly it all came together, like literally in minutes especially when you already have puff pastry ready on hand.

Palmier PastryPalmier

These little hearts are all butter and caramel, so perfect with a cup of coffee. In fact you can serve them with ice cream, mousse or any other dessert. But if you ask me, I ate a lot of them just like that. 1-2-3 gone! They are little hard to resist. I think the best part about this french pastry is that you only need 2 ingredients to make this – puff pastry and some sugar.

Talking of sugar I used regular granulated white sugar here, but I think superfine caster sugar will work even better. In India, the sugar we use at home has such huge crystals so that is not going to work in this recipe. Try to get your hands on some super fine sugar before you make these and I bet the result will be even better.

Sugar Palmier Pastry

Oh I also think cinnamon would be so good here. Can you believe it I ran out of ground cinnamon when I made these? Me, the cinnamon addict ran out of cinnamon! I swear I know I had a huge bottle of cinnamon powder in my pantry but it has magically disappeared. However I am not surprised looking at the state of my baking cabinet. It is seriously a mess with 76539028172 things inside 2 tiny cabinets! Anyway what I wanted to say is that you can add cinnamon here because you can honestly never go wrong with it. Just mix it with sugar before sprinkling on the puff pastry and now on to the palmiers recipe!

 

Method

Thaw your puff pastry sheet. I used my homemade puff pastry sheet which was in the refrigerator so I just kept it at the counter for around 15-20 minutes or till it could be rolled easily. Roll the sheet into a square. Trim the edges to make it even from all the sides.

Now comes the fun part, take sugar and sprinkle generously all over the puff pastry. Be extra generous here, sugar is important so sprinkle lots.

Flip and cover the other side with sugar too. An easy way to do this is sprinkle sugar on your work surface (a little away from where your puff pastry is) and then gently lift your pastry dough and place it over that sprinkled sugar surface. You can flip the sides to see if there’s enough sugar.

Palmiers Recipe-Step-1

Now fold the pastry to mark the center, just mark it using your finger. Start folding from one side. We will do 2 folds from each side and will leave a little space in the center between the two folds in the end because ultimately we have to fold it in a log. So do the 1st fold from one side.

And then the 2nd fold, ending slightly away from the center.

Repeat the same 2 fold process from the other end, ending slightly away from the center.

Palmiers Recipe-Step-2And finally roll one fold on top of the other and form a log.

Trim the edges so that you can get clean pieces. Wrap in a cling sheet and refrigerate for 30 minutes or till it’s firm. It’s easier to cut this way!

Once the puff pastry is firm, take it out and cut into 1/2-1 centimeter pieces. The thinner you cut them the crispier the palmiers will be.

Palmiers Recipe-Step-3

Once you have cut all the palmiers, start rolling each in sugar. Roll from both sides.

After you have rolled the palmiers, take each and shape them a little by pulling the two ends slightly away from each other as you can see in the picture.

Repeat the same with all the cookies and then place them on a baking sheet lined with parchment paper or silicone mat.

Palmiers Recipe-Step-4

Bake at 400 F degrees for 15-16 minutes, flipping them once at the half way mark. Please remember to flip at half time else they won’t get properly baked from both sides.

Let the palmiers cool down and then store in an airtight container. Enjoy with a cup of coffee or hot chocolate!

Palmiers

* I sprinkled more sugar on top of the palmiers after they were baked for photography purposes only. You don’t need to do that.

* The preparation time includes the time for which the dough is chilled before cutting into desired shape.

Palmiers Recipe

Serves: 30-35 palmiers

Flaky, buttery Palmiers are perfect little treats to enjoy with your coffee!
Ingredients
  • 1 sheet puff pastry [homemade or store bought]
  • ¾ cup fine granulated white sugar [superfine is better]
Instructions
  1. Thaw your puff pastry sheet and roll it into a square. Trim the edges to make it even from all the sides.
  2. Take sugar and sprinkle generously all over the puff pastry. Be extra generous here, sugar is important so sprinkle lots.
  3. Flip and cover the other side with sugar too. An easy way to do this is sprinkle sugar on your work surface (a little away from where your puff pastry is) and then gently lift your pastry dough and place it over that sprinkled sugar surface. You can flip the sides to see if there's enough sugar.
  4. Now fold the pastry to mark the center, just mark it using your finger. Start folding from one side. We will do 2 folds from each side and will leave a little space in the center between the two folds in the end because ultimately we have to fold it in a log.
  5. And then the 2nd fold, ending slightly away from the center.
  6. Repeat the same 2 fold process from the other end, ending slightly away from the center.
  7. And finally roll one fold on top of the other and form a log.
  8. Trim the edges so that you can get clean pieces. Wrap in a cling sheet and refrigerate for 30 minutes or till it's firm. It's easier to cut this way!
  9. Once the puff pastry is firm, take it out and cut into ½-1 centimeter pieces. The thinner you cut them the crispier the palmiers will be.
  10. Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper or silicone mat. Set aside.
  11. Once you have cut all the palmiers, start rolling each in more sugar. Roll from both sides.
  12. After you have rolled the palmiers, take each and shape them a little by pulling the two ends slightly away from each other. [see picture above]
  13. Repeat the same with all the cookies and then place them on a baking sheet lined with parchment paper or silicone mat.
  14. Bake at 400 F degrees for 15-16 minutes, flipping them once at the half way mark. Please remember to flip at half time else they won't get properly baked from both sides.
  15. Let the palmiers cool down and then store in an airtight container.
  16. Enjoy with a cup of coffee or hot chocolate!

 Palmiers

Palmiers-Collage-nocwm

70 thoughts on “Palmiers

  1. hahah! I totally get the 7658201 cabinets! I have it too! Sometimes, my ingredients are burning on stove and that ONE spice is no where to be found 😉 I just pass thinking….. I will organize it….. one day!! 🙂 Palmiers are my favorite 2 ingredient cookies and these looking very beautiful, Manali! pinning, of course!

  2. I’m all about enjoying these with hot chocolate! Wow. They look amazing! Totally worth running out of cinnamon for. I’m glad there’s not a cinnamon shortage out there!

  3. Palmiers are my most favoritest thing! My mom used to buy HUGE ones for me when I was little from the local bakery in Venezuela! I love that you have posted this recipe because I DEFINITELY want to make my own!!! <3

  4. I was literally just talking with a friend about palmiers, Manali! It’s like you were reading my mind. 🙂 These look incredible, too. I’ve never thought about serving these with hot chocolate, but I’m pretty certain that is the best idea I’ve heard in a long time. I need to make that happen soon. Pinned!

  5. So beautiful! I tried making these once and failed miserably. I’ve never actually had a real one (apart from my non-puffy failures), but I would love to try again! Thanks for bringing them to mind – I can only imagine how good they taste!

  6. I love homemade Palmiers! Ever since I make my own for the first time, I never turn back to the store bought ones. 😀 Yours look perfectly delicious. Now, I’m craving for some. 😛

  7. Wow Manali..

    These remind me of “Little Hearts” biscuit that I used to happily munch on during my childhood days..

    I am in awe with your photography and presentation skills.. Superb job

    1. Thank you so much Sushma for dropping by and for your kind words! 🙂 Yes they look so much like little hearts biscuits that we used to get in India !

  8. Hi Manali,
    You are super talented and these palmiers are PER..FE..CT (Repeating again in Madhuri Dixit style – colors (jhalak dikhhla jaa).

    It reminds me my most favorite Britannia Little Hearts.
    Believe me, you made it so beautiful without using any moulds. Hats off to you, dear.

  9. Wow. I am quite impressed that you made your own puff pastry. This makes these palmiers all the more special. Wishing I had a few to go along with my cup of tea.

    BTW. . .Ekks on the cinnamon! As a fellow cinnamon addict I can understand the terror of running out of cinnamon.

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