Palmiers are airy flaky crisp French cookies with only 2 ingredients. This sweet treat easy dessert bake is divine any time of day!
- 1 box puff pastry Pepperidge Farm
- 2 cups sugar
Thaw puff pastry sheet at room temperature 40 minutes until it unfolds easily, it should still be cold to the touch as it's defrosting.
Preheat oven to 400 degrees.
Roll Out Puff Pastry
Sprinkle ½ cup of white granulated sugar evenly on the counter or your worksurface.
Open sheet and lay flat on work surface. Evenly sprinkle ½ cup of sugar on top puff pastry sheet.
Use rolling-pin, roll the puff pastry sheet until it's about 13 x 13 inches square. The sugar will press into the puff pastry on top and bottom.
Fold the puff pastry sheet in towards the center 2 inches on each side. Fold the puff pastry sheet again in toward the center. And again a third time, fold to the center and lay on the side. Next, slice into ½" slices.
Place the slices, cut side up, on baking sheets lined with a Silpat mat or parchment paper.
Bake the cookies 400 for 20 minutes until golden brown. Transfer to a baking rack to cool.
puff pastry tips:
- You can thaw the puff pastry overnight in the refrigerator.
- Or take it out of the box and paper wrapper and rest for 40 minutes on the kitchen counter.
palmier baking tips:
- Palmiers will get crunchier as they cool, and are the best to eat the same day.
- To get the classic folded Palmier shape, chill the puff pastry after rolling up, and slicing. This helps it keep its shape during baking. I use a small baking sheet and pop it in the refrigerator for about 20 minutes just before baking.
- Press a lot of sugar into the puff pastry dough. The more sugar, the more crunchy and caramelized your palmier will bake.
Store them in an airtight container, but they will go soft in a couple of days.
Serving: 20g | Calories: 212kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 61mg | Potassium: 15mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1IU | Calcium: 3mg | Iron: 1mg