Classic French Palmiers
Have you ever heard the saying that cooking is art, while baking is science? If the world of baking seems intimidating (especially around the holidays!), let me ease you into it with this incredibly simple recipe for beautiful French palmiers. These light and airy cookies look and taste like they’ve come fresh from a bakery, but happen to be amazingly easy to make at home.
Crispy and flaky, sugary and delicious, my recipe for palmiers cookies involves melt in your mouth puff pastry and a mixture of sugar and salt. Only three ingredients! Plus, these classic palmiers take little to no time at all to make. Let’s get into how to make palmiers cookies that look like they’re fresh from a pâtisserie display case!
MY OTHER RECIPES
A classic French pastry, Homemade Palmiers are easy to prepare and crisp up perfectly in the oven in under 20 minutes. Enjoy sugary and crunchy, bakery quality palmiers cookies fresh from your own kitchen for the holidays!
- 1 1/2 cups cane sugar
- 1/4 teaspoon kosher salt
- 2 sheets puff pastry, thawed
- Combine the cane sugar and salt.
- Roll Out the Dough: Sprinkle 1/2 cup of the sugar mixture onto a clean counter or surface. Unfold one sheet of puff pastry and place it on top of the sugar evenly. Sprinkle 1/4 cup more of the sugar mixture on top of the pastry sheet. Using a rolling pin, gently roll the pastry out slightly, pressing the sugar into the top and bottom. Gather excess sugar around the edges and sprinkle it on top evenly using as much sugar as the pastry will hold. You want it completely coated.
- Fold: Use a knife to score a vertical line down the middle of the pastry sheet. Fold one half of the pastry from the edge one-third distance towards the middle. Repeat by folding it over itself 2 more times reaching the scored line. Repeat with the other side of the dough, so both sides meet in the middle. Fold the left side over the right side, like closing a book. Set to the side.
- Repeat: Sprinkle 1/2 cup more of the sugar mixture onto the same counter. Unfold the second sheet of puff pastry onto the sugar. Sprinkle the remaining sugar on top of the pastry. Repeat the rolling and folding process the same as you did the first sheet.
- Chill: Wrap the folded doughs separately in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 425°F. Line a baking sheet with paper paper and set aside.
- Cut and Bake: Working with one dough at a time, cut the dough into slices approximately 1/2- inch wide. Place them on the prepared baking sheet, 2- inches apart, cut side up. Bake for 18 minutes, until golden brown, flipping the cookies over halfway through baking so both sides caramelize. Transfer to a wire rack to cool.
Tip – Change parchment paper after each batch. You will get bits of burnt sugar on the baking sheet and if you re-use the parchment paper these bits will stick to the next batch giving them black specks and just generally not looking as pretty.
Allow the puff pastry to thaw at room temperature on the counter for 30 – 45 minutes. Or in the refrigerator overnight.
Store airtight for up to 3 days at room temperature in a non-humid place. If the air is humid the palmiers will get sticky.