Palmiers (Easy Puff Pastry Cookies) Recipe
Palmiers are delicate, flaky puff pastry cookies coated with a cinnamon sugar mixture, rolled to create their classic butterfly shape, and baked to golden perfection. This easy recipe delivers a crispy, sweet treat perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Ingredients
- 1 package puff pastry
- 1 1/2 cups granulated sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
- Prepare the cinnamon sugar mixture: Combine the sugar, cinnamon, and salt in a bowl and stir well to create an even spice blend.
- Prepare the workspace: Sprinkle some of the cinnamon sugar mixture onto a rolling mat or clean counter surface to prevent sticking.
- Roll out the puff pastry: Unwrap the puff pastry sheet and, using your hands or a rolling pin, gently roll it into an even rectangle, flattening any seams if present to create a smooth surface.
- Score and sprinkle pastry: Using a knife, lightly score a line straight down the middle of the pastry lengthwise to mark the center. Then, sprinkle the top of the pastry evenly with the cinnamon sugar mixture.
- Roll the pastry from both sides: Starting from one long side, roll the pastry tightly towards the center line like a cinnamon roll. Then, turn the pastry and roll the other long side towards the center as well, so both sides meet in the middle. Press gently to seal and then turn the rolled pastry over.
- Chill the rolled pastry: Cut the rolled pastry in half and rewrap each portion in plastic wrap. Refrigerate for 30 minutes to firm up the dough for easier slicing.
- Preheat oven and prepare baking sheet: Preheat your oven to 425°F (220°C). Line a cookie sheet with parchment paper and spray lightly with nonstick cooking spray to prevent sticking.
- Slice and coat cookies: Remove the chilled pastry rolls from the refrigerator and unwrap. Cut into 1/4 inch thick slices. Dip each slice into the cinnamon sugar mixture and press slightly to adhere the sugar, then give each cookie a gentle press to help it hold together before placing on the baking sheet.
- Arrange cookies for baking: Place only 8 cookies per sheet on the prepared baking sheet, spacing them apart generously to allow for spreading during baking.
- Bake and shape cookies: Bake the cookies until golden and crispy, watching as they spread. If needed, use a fork to gently press them back into their classic palmier shape while still warm.
- Cool and serve: Remove from the oven and either serve warm or allow to cool completely on a wire rack before enjoying.
Notes
- Ensure the puff pastry is cold before rolling to make handling easier and achieve flakier layers.
- Use a sharp knife to slice the rolled pastry for clean edges.
- Do not overcrowd the baking sheet to provide enough space for the cookies to expand without sticking together.
- The cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a variation, sprinkle the cinnamon sugar on both sides of the pastry before rolling for extra sweetness.
