Skip Navigation
Search recipes, ingredients, articles, products...
French Palmiers
Get started!


1/2 final dough Short-Cut Puff Pastry

1/4 cup sugar, divided

How to make

  1. STEP 1

    Roll puff pastry dough on very lightly floured surface into 24x6-inch rectangle between 1/8 to 1/4 inch thick. 

  2. STEP 2

    Sprinkle 3 tablespoons sugar over dough. Lightly roll with rolling pin to press sugar into dough. 

  3. STEP 3

    Fold left and right edges of dough inward to meet in middle without overlapping. 

  4. STEP 4

    Sprinkle remaining 1 tablespoon sugar over dough. Roll gently with rolling pin to press sugar into dough. Fold dough in half, lengthwise (like closing a book). 

  5. STEP 5

    Transfer dough to parchment-lined baking sheet. Cover with plastic food wrap; refrigerate 30 minutes. 

  6. STEP 6

    Heat oven to 425°F. 

  7. STEP 7

    Slice chilled dough into 1-inch cookies (they will look like hearts). Place on another parchment-lined baking sheet, cut-side up, 2 inches apart. Bake 18-20 minutes or until deep golden brown. (If sugar is over-browning before cookies are done, reduce oven temperature to 375°F for the last 5-7 minutes of baking.)

  8. STEP 8

    Let cool 5 minutes on baking sheet. Place on cooling rack to cool completely before eating. 

Tip #1

Palmiers are best eaten the day they are made, when they are their crispiest. Any leftovers can be stored in an airtight container for a couple days but will lose their crispiness. 

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.