Palmiers are the perfect blend of simplicity and elegance, offering a delightful crunch with every bite. These buttery, flaky cookies are made with just a few ingredients, yet their caramelized sugar layers create a sweet, irresistible treat. With a prep time of only 15 minutes and a quick chill in the fridge, they’re surprisingly easy to whip up for any occasion.
The golden, heart-shaped pastries are not only visually charming but also a joy to savor, with their rich, buttery flavor and delicate crispness. Whether enjoyed with coffee or as a dessert, they’re sure to impress.
What makes palmiers truly special is their versatility and crowd-pleasing appeal. The contrast between the caramelized exterior and tender, flaky interior is pure magic. Each bite delivers a satisfying crunch followed by a melt-in-your-mouth texture. At just 105 calories per cookie, they’re a guilt-free indulgence that feels luxurious.
Perfect for sharing or gifting, these cookies are a testament to how something so simple can be so extraordinary. In just over an hour, you can create a batch of these timeless treats that will leave everyone asking for more.
Ingredients for Perfect Palmiers
- 1 batch homemade puff pastry (or substitute with one box of store-bought puff pastry)
- ¾ cup (150 g) granulated sugar
- 2 teaspoons ground cinnamon
- 4 Tablespoons salted butter, melted
Step-by-Step Instructions
- In a small bowl, whisk together the granulated sugar and cinnamon. Set aside.
- Divide the puff pastry into two even pieces. If using homemade, slice it in half width-wise before rolling out. If using store-bought, it will already be divided into two pieces. Keep one piece wrapped and refrigerated while working with the first sheet.
- Roll the first piece of dough into an 11×15-inch rectangle.
- Lightly brush the surface of the rolled-out dough with melted butter.
- Evenly sprinkle about 3 tablespoons of the cinnamon-sugar mixture over the buttered dough. Use a rolling pin to gently press the mixture into the pastry.
- Starting with each 11-inch end, fold the dough over itself 3 inches towards the center, leaving a 2-inch gap between the two folded pieces.
- Brush the newly exposed, un-sugared dough with more melted butter and sprinkle with additional cinnamon-sugar mixture.
- Fold the dough over itself again, this time about 1 to 1½ inches, so that the edges are on top of themselves (maintain the 2-inch gap).
- Fold the dough in half like closing a book, creasing it in the center of the 2-inch gap. Wrap well in plastic wrap and chill in the refrigerator for at least 1 hour.
- About 30 minutes before baking, preheat your oven to 415°F (215°C).
- Once the oven is preheated and the dough is chilled, remove it from the refrigerator. Use a sharp knife to cut the dough into slices about ½-inch wide.
- Place the slices at least 2 inches apart on a parchment paper-lined cookie sheet (they will spread significantly during baking).
- Bake in the preheated oven for 13-15 minutes, or until the palmiers are golden brown.
- Allow the palmiers to cool completely on the baking sheet before serving.
Sweet and Savory Variations to Try
While classic cinnamon sugar palmiers are delicious, you can easily switch things up! For a savory twist, sprinkle the dough with grated Parmesan, garlic powder, and herbs before folding. Or, for a fruity version, spread a thin layer of raspberry jam or Nutella before adding the sugar. Experiment with flavors to make these palmiers your own!
Perfect Pairings for Serving
Palmiers are a versatile treat that pairs well with many accompaniments. Serve them with a cup of coffee or tea for a delightful snack. For dessert, try them alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce. They also make a great addition to a charcuterie board for a sweet contrast to savory cheeses and meats.
Storing and Keeping Them Fresh
To store palmiers, place them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes to restore their crispiness.
Time-Saving Tips for Busy Bakers
If you’re short on time, use store-bought puff pastry—it works just as well as homemade! You can also prepare the dough ahead of time and refrigerate it overnight before baking. Pro tip: Double the batch and freeze half for a quick treat whenever the craving strikes.
Essential Tools for Success
To make palmiers, you’ll need a few key tools: a rolling pin for shaping the dough, a sharp knife for slicing, and parchment paper to prevent sticking. A silicone brush is also handy for evenly spreading melted butter. These simple tools ensure your palmiers turn out perfectly every time!
Palmiers
Ingredients
- 1 batch homemade puff pastry or you may substitute one box store-bought puff pastry
- ¾ cup (150 g) granulated sugar
- 2 teaspoons ground cinnamon
- 4 Tablespoons salted butter melted
Instructions
- In a small bowl, whisk together sugar and cinnamon. Set aside.
- Divide puff pastry into two even pieces (if using homemade, I’ll usually slice in half width-wise before rolling out, if using store-bought puff pastry it will already be divided into two pieces for you). Leave one part wrapped and in the refrigerator to keep it cool while you work with just the first sheet.
- Roll first part of the dough into an 11×15 rectangle.
- Lightly brush the surface of your rolled out dough with melted butter.
- Evenly sprinkle about 3 Tablespoons of cinnamon/sugar over the butter. Use your rolling pin to gently roll over the cinnamon/sugar to help press into the pastry.
- Starting with each 11” end, fold dough over itself 3” towards the center, leaving a 2” gap between the two pieces of dough (see photos in post or video below recipe for visual).
- Brush newly exposed, un-sugared dough with more butter and sprinkle with more cinnamon/sugar mixture.
- Fold the dough over itself again, this time about 1- 1 ½”, so that the edges are on top of themselves (leave the 2” gap).
- Fold dough in half like you’re closing a book, creasing in the center of your 2” gap. Wrap well in plastic wrap and chill in the refrigerator for at least 1 hour.
- About 30 minutes before you are ready to bake your palmiers, preheat your oven to 415F (215C).
- Once oven is preheated and palmiers are chilled, remove dough from refrigerator and use a sharp knife to cut into slices just about ½” in width.
- Space dough at least 2” apart on a parchment paper lined cookie sheet (these palmiers will spread a great deal in the oven, so leave some room!).
- Transfer to 415F (215C) oven and bake 13-15 minutes or until golden brown. Allow palmiers to cool completely on baking sheet before enjoying.