\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy<\/a>.<\/em><\/p>\n<\/noscript><\/div>\n<\/p>\nPalmiers, or \u201cpalm trees\u201d in French, are a delightful pastry shaped like a palm leaf. With a buttery, flaky texture that\u2019s impossible to resist, enjoy one fresh out of the oven and prepare to be amazed.<\/p>\nFrench baked goods are actually the best. If you\u2019re up for the challenge, try making some fresh and delicious macarons <\/a>or kouign amann<\/a> next!<\/p>\n<\/noscript><\/figure>\nPalmiers Recipe<\/h2>\nPalmiers go by a few different names. Palm hearts, pigs ears, or elephant ears! No matter what you call them, these heart-shaped pastries are sure to win you over. They\u2019re also a breeze to make, requiring just a single sheet of puff pastry, granulated sugar, and a sprinkling of coarse sugar. Really, is there anything better than a simple dessert?<\/p>\nJust wait until you see these come out of the oven, though. They\u2019re light, flaky and wonderful, with a gorgeous coating of caramelized sugar on top. One bite and you\u2019ll be hooked! Palmiers: the pastries that are easy to make, but impossible to resist.<\/p>\n3 Ingredients<\/h2>\nYes, you read that right. It only takes 3 ingredients to whip up these flaky delights! Next time you\u2019re at the store, pick up a pack of refrigerated puff pastry sheets! You won\u2019t regret it.<\/p>\n\nSheet of Puff Pastry<\/a><\/strong>: The star of our show! Puff pastry dough is the foundation of our palmiers. Made with layers upon layers of buttery goodness, it\u2019s what gives these treats their irresistible texture. As it bakes, the layers puff up, creating a light and airy pastry that practically melts in your mouth.<\/li>\nGranulated Sugar<\/strong>: The granulated sugar plays a crucial role in transforming our palmiers into sweet delights. During baking, the granulated sugar caramelizes, creating a delicate and slightly crunchy crust.<\/li>\nCoarse Sugar<\/strong>: Coarse sugar adds that extra element of texture and sparkle to the palmiers. These larger sugar crystals don\u2019t fully dissolve during baking, leaving behind pockets of sweet surprise.<\/li>\n<\/ul>\nHow to Make Palmiers<\/h2>\nI feel like this is one of the few French pastry recipes that is actually<\/em> foolproof. Really, you can\u2019t mess these palmier cookies up. Here\u2019s how to achieve buttery, flaky goodness:<\/p>\n\nPreheat Oven, Prepare Baking Sheets: <\/strong>Preheat the oven to 450 degrees Fahrenheit and line two sheet pans with parchment paper.<\/li>\nAdd Sugar: <\/strong>Dust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.<\/li>\nFold: <\/strong>Fold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.<\/li>\nCut: <\/strong>Use a sharp knife to cut the log into 24 slices, each about \u00bc inch thick.<\/li>\nAdd to Baking Sheet: <\/strong>Place the cookies onto the baking sheets, leaving 2 inches between them.<\/li>\nBake: <\/strong>Bake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.<\/li>\nCool and Enjoy: <\/strong>Let cool completely before serving.<\/li>\n<\/ol>\n plastic wrap<\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nTips and Tricks<\/h3>\nThese are a few simple ways to customize your palmiers just to your liking. I know you\u2019ll love them as much as I do once you get a taste of their flaky texture and sweet, buttery flavor!<\/p>\n\nAdjust the Sweetness: <\/strong>Add additional sugar as needed. These cookies can be more or less sweet, according to your liking.\u00a0<\/li>\nAdd Other Flavors: <\/strong>For additional flavor, try mixing \u00bd teaspoon of ground cinnamon with the granulated sugar before using.\u00a0You can also try using brown sugar instead of white sugar.<\/li>\nCheck if Done: <\/strong>Palmiers should be pretty dark in color when they are finished baking. The sugar melts and caramelizes as they cook, so it gives the cookies that dark brown color without them being burnt.<\/li>\nMake Them Savory: <\/strong>Make your palmiers savory by swapping out the sugar for parmesan cheese, roasted garlic and butter; or pesto sauce!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nAlthough palmiers are best eaten fresh, you can store leftover cookies at room temperature in an airtight container or wrapped in plastic wrap for 3-4 days.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\n\nWhat Else Can I Make With Puff Pastry?<\/h3>\n<\/header>\n\nSo many things! It\u2019s a really useful ingredient to have on hand, actually. Here are a few more recipes made with layers of golden, flaky goodness.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\n\n\nPreheat the oven to 450 degrees fahrenheit and line two baking sheets with parchment paper.<\/p>\n<\/li>\n\nDust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.<\/p>\n<\/li>\n\nFold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.<\/p>\n<\/li>\n\nUse a sharp knife to cut the log into 24 pieces, each about \u00bc inch thick.<\/p>\n<\/li>\n\nPlace the cookies onto the baking sheets, leaving 2 inches between them.<\/p>\n<\/li>\n\nBake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.<\/p>\n<\/li>\n\nLet cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 24<\/span><\/p>\nCalories<\/span>75<\/span>kcal<\/span> (4%)<\/span><\/span>Carbohydrates<\/span>9<\/span>g<\/span> (3%)<\/span><\/span>Protein<\/span>1<\/span>g<\/span> (2%)<\/span><\/span>Fat<\/span>4<\/span>g<\/span> (6%)<\/span><\/span>Saturated Fat<\/span>1<\/span>g<\/span> (5%)<\/span><\/span>Polyunsaturated Fat<\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>2<\/span>g<\/span><\/span>Sodium<\/span>25<\/span>mg<\/span> (1%)<\/span><\/span>Potassium<\/span>6<\/span>mg<\/span><\/span>Fiber<\/span>0.2<\/span>g<\/span> (1%)<\/span><\/span>Sugar<\/span>5<\/span>g<\/span> (6%)<\/span><\/span>Vitamin A<\/span>0.1<\/span>IU<\/span><\/span>Calcium<\/span>1<\/span>mg<\/span><\/span>Iron<\/span>0.3<\/span>mg<\/span> (2%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>French<\/span><\/p>\nKeyword <\/span>palmiers, palmiers recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/p>\n
Palmiers, or \u201cpalm trees\u201d in French, are a delightful pastry shaped like a palm leaf. With a buttery, flaky texture that\u2019s impossible to resist, enjoy one fresh out of the oven and prepare to be amazed.<\/p>\n
French baked goods are actually the best. If you\u2019re up for the challenge, try making some fresh and delicious macarons <\/a>or kouign amann<\/a> next!<\/p>\n<\/noscript><\/figure>\nPalmiers Recipe<\/h2>\nPalmiers go by a few different names. Palm hearts, pigs ears, or elephant ears! No matter what you call them, these heart-shaped pastries are sure to win you over. They\u2019re also a breeze to make, requiring just a single sheet of puff pastry, granulated sugar, and a sprinkling of coarse sugar. Really, is there anything better than a simple dessert?<\/p>\nJust wait until you see these come out of the oven, though. They\u2019re light, flaky and wonderful, with a gorgeous coating of caramelized sugar on top. One bite and you\u2019ll be hooked! Palmiers: the pastries that are easy to make, but impossible to resist.<\/p>\n3 Ingredients<\/h2>\nYes, you read that right. It only takes 3 ingredients to whip up these flaky delights! Next time you\u2019re at the store, pick up a pack of refrigerated puff pastry sheets! You won\u2019t regret it.<\/p>\n\nSheet of Puff Pastry<\/a><\/strong>: The star of our show! Puff pastry dough is the foundation of our palmiers. Made with layers upon layers of buttery goodness, it\u2019s what gives these treats their irresistible texture. As it bakes, the layers puff up, creating a light and airy pastry that practically melts in your mouth.<\/li>\nGranulated Sugar<\/strong>: The granulated sugar plays a crucial role in transforming our palmiers into sweet delights. During baking, the granulated sugar caramelizes, creating a delicate and slightly crunchy crust.<\/li>\nCoarse Sugar<\/strong>: Coarse sugar adds that extra element of texture and sparkle to the palmiers. These larger sugar crystals don\u2019t fully dissolve during baking, leaving behind pockets of sweet surprise.<\/li>\n<\/ul>\nHow to Make Palmiers<\/h2>\nI feel like this is one of the few French pastry recipes that is actually<\/em> foolproof. Really, you can\u2019t mess these palmier cookies up. Here\u2019s how to achieve buttery, flaky goodness:<\/p>\n\nPreheat Oven, Prepare Baking Sheets: <\/strong>Preheat the oven to 450 degrees Fahrenheit and line two sheet pans with parchment paper.<\/li>\nAdd Sugar: <\/strong>Dust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.<\/li>\nFold: <\/strong>Fold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.<\/li>\nCut: <\/strong>Use a sharp knife to cut the log into 24 slices, each about \u00bc inch thick.<\/li>\nAdd to Baking Sheet: <\/strong>Place the cookies onto the baking sheets, leaving 2 inches between them.<\/li>\nBake: <\/strong>Bake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.<\/li>\nCool and Enjoy: <\/strong>Let cool completely before serving.<\/li>\n<\/ol>\n plastic wrap<\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nTips and Tricks<\/h3>\nThese are a few simple ways to customize your palmiers just to your liking. I know you\u2019ll love them as much as I do once you get a taste of their flaky texture and sweet, buttery flavor!<\/p>\n\nAdjust the Sweetness: <\/strong>Add additional sugar as needed. These cookies can be more or less sweet, according to your liking.\u00a0<\/li>\nAdd Other Flavors: <\/strong>For additional flavor, try mixing \u00bd teaspoon of ground cinnamon with the granulated sugar before using.\u00a0You can also try using brown sugar instead of white sugar.<\/li>\nCheck if Done: <\/strong>Palmiers should be pretty dark in color when they are finished baking. The sugar melts and caramelizes as they cook, so it gives the cookies that dark brown color without them being burnt.<\/li>\nMake Them Savory: <\/strong>Make your palmiers savory by swapping out the sugar for parmesan cheese, roasted garlic and butter; or pesto sauce!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nAlthough palmiers are best eaten fresh, you can store leftover cookies at room temperature in an airtight container or wrapped in plastic wrap for 3-4 days.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\n\nWhat Else Can I Make With Puff Pastry?<\/h3>\n<\/header>\n\nSo many things! It\u2019s a really useful ingredient to have on hand, actually. Here are a few more recipes made with layers of golden, flaky goodness.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\n\n\nPreheat the oven to 450 degrees fahrenheit and line two baking sheets with parchment paper.<\/p>\n<\/li>\n\nDust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.<\/p>\n<\/li>\n\nFold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.<\/p>\n<\/li>\n\nUse a sharp knife to cut the log into 24 pieces, each about \u00bc inch thick.<\/p>\n<\/li>\n\nPlace the cookies onto the baking sheets, leaving 2 inches between them.<\/p>\n<\/li>\n\nBake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.<\/p>\n<\/li>\n\nLet cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 24<\/span><\/p>\nCalories<\/span>75<\/span>kcal<\/span> (4%)<\/span><\/span>Carbohydrates<\/span>9<\/span>g<\/span> (3%)<\/span><\/span>Protein<\/span>1<\/span>g<\/span> (2%)<\/span><\/span>Fat<\/span>4<\/span>g<\/span> (6%)<\/span><\/span>Saturated Fat<\/span>1<\/span>g<\/span> (5%)<\/span><\/span>Polyunsaturated Fat<\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>2<\/span>g<\/span><\/span>Sodium<\/span>25<\/span>mg<\/span> (1%)<\/span><\/span>Potassium<\/span>6<\/span>mg<\/span><\/span>Fiber<\/span>0.2<\/span>g<\/span> (1%)<\/span><\/span>Sugar<\/span>5<\/span>g<\/span> (6%)<\/span><\/span>Vitamin A<\/span>0.1<\/span>IU<\/span><\/span>Calcium<\/span>1<\/span>mg<\/span><\/span>Iron<\/span>0.3<\/span>mg<\/span> (2%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>French<\/span><\/p>\nKeyword <\/span>palmiers, palmiers recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Palmiers go by a few different names. Palm hearts, pigs ears, or elephant ears! No matter what you call them, these heart-shaped pastries are sure to win you over. They\u2019re also a breeze to make, requiring just a single sheet of puff pastry, granulated sugar, and a sprinkling of coarse sugar. Really, is there anything better than a simple dessert?<\/p>\n
Just wait until you see these come out of the oven, though. They\u2019re light, flaky and wonderful, with a gorgeous coating of caramelized sugar on top. One bite and you\u2019ll be hooked! Palmiers: the pastries that are easy to make, but impossible to resist.<\/p>\n
Yes, you read that right. It only takes 3 ingredients to whip up these flaky delights! Next time you\u2019re at the store, pick up a pack of refrigerated puff pastry sheets! You won\u2019t regret it.<\/p>\n
I feel like this is one of the few French pastry recipes that is actually<\/em> foolproof. Really, you can\u2019t mess these palmier cookies up. Here\u2019s how to achieve buttery, flaky goodness:<\/p>\n\nPreheat Oven, Prepare Baking Sheets: <\/strong>Preheat the oven to 450 degrees Fahrenheit and line two sheet pans with parchment paper.<\/li>\nAdd Sugar: <\/strong>Dust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.<\/li>\nFold: <\/strong>Fold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.<\/li>\nCut: <\/strong>Use a sharp knife to cut the log into 24 slices, each about \u00bc inch thick.<\/li>\nAdd to Baking Sheet: <\/strong>Place the cookies onto the baking sheets, leaving 2 inches between them.<\/li>\nBake: <\/strong>Bake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.<\/li>\nCool and Enjoy: <\/strong>Let cool completely before serving.<\/li>\n<\/ol>\n plastic wrap<\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nTips and Tricks<\/h3>\nThese are a few simple ways to customize your palmiers just to your liking. I know you\u2019ll love them as much as I do once you get a taste of their flaky texture and sweet, buttery flavor!<\/p>\n\nAdjust the Sweetness: <\/strong>Add additional sugar as needed. These cookies can be more or less sweet, according to your liking.\u00a0<\/li>\nAdd Other Flavors: <\/strong>For additional flavor, try mixing \u00bd teaspoon of ground cinnamon with the granulated sugar before using.\u00a0You can also try using brown sugar instead of white sugar.<\/li>\nCheck if Done: <\/strong>Palmiers should be pretty dark in color when they are finished baking. The sugar melts and caramelizes as they cook, so it gives the cookies that dark brown color without them being burnt.<\/li>\nMake Them Savory: <\/strong>Make your palmiers savory by swapping out the sugar for parmesan cheese, roasted garlic and butter; or pesto sauce!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nAlthough palmiers are best eaten fresh, you can store leftover cookies at room temperature in an airtight container or wrapped in plastic wrap for 3-4 days.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\n\nWhat Else Can I Make With Puff Pastry?<\/h3>\n<\/header>\n\nSo many things! It\u2019s a really useful ingredient to have on hand, actually. Here are a few more recipes made with layers of golden, flaky goodness.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\n\n\nPreheat the oven to 450 degrees fahrenheit and line two baking sheets with parchment paper.<\/p>\n<\/li>\n\nDust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.<\/p>\n<\/li>\n\nFold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.<\/p>\n<\/li>\n\nUse a sharp knife to cut the log into 24 pieces, each about \u00bc inch thick.<\/p>\n<\/li>\n\nPlace the cookies onto the baking sheets, leaving 2 inches between them.<\/p>\n<\/li>\n\nBake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.<\/p>\n<\/li>\n\nLet cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 24<\/span><\/p>\nCalories<\/span>75<\/span>kcal<\/span> (4%)<\/span><\/span>Carbohydrates<\/span>9<\/span>g<\/span> (3%)<\/span><\/span>Protein<\/span>1<\/span>g<\/span> (2%)<\/span><\/span>Fat<\/span>4<\/span>g<\/span> (6%)<\/span><\/span>Saturated Fat<\/span>1<\/span>g<\/span> (5%)<\/span><\/span>Polyunsaturated Fat<\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>2<\/span>g<\/span><\/span>Sodium<\/span>25<\/span>mg<\/span> (1%)<\/span><\/span>Potassium<\/span>6<\/span>mg<\/span><\/span>Fiber<\/span>0.2<\/span>g<\/span> (1%)<\/span><\/span>Sugar<\/span>5<\/span>g<\/span> (6%)<\/span><\/span>Vitamin A<\/span>0.1<\/span>IU<\/span><\/span>Calcium<\/span>1<\/span>mg<\/span><\/span>Iron<\/span>0.3<\/span>mg<\/span> (2%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>French<\/span><\/p>\nKeyword <\/span>palmiers, palmiers recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
plastic wrap<\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nTips and Tricks<\/h3>\nThese are a few simple ways to customize your palmiers just to your liking. I know you\u2019ll love them as much as I do once you get a taste of their flaky texture and sweet, buttery flavor!<\/p>\n\nAdjust the Sweetness: <\/strong>Add additional sugar as needed. These cookies can be more or less sweet, according to your liking.\u00a0<\/li>\nAdd Other Flavors: <\/strong>For additional flavor, try mixing \u00bd teaspoon of ground cinnamon with the granulated sugar before using.\u00a0You can also try using brown sugar instead of white sugar.<\/li>\nCheck if Done: <\/strong>Palmiers should be pretty dark in color when they are finished baking. The sugar melts and caramelizes as they cook, so it gives the cookies that dark brown color without them being burnt.<\/li>\nMake Them Savory: <\/strong>Make your palmiers savory by swapping out the sugar for parmesan cheese, roasted garlic and butter; or pesto sauce!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nAlthough palmiers are best eaten fresh, you can store leftover cookies at room temperature in an airtight container or wrapped in plastic wrap for 3-4 days.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\n\nWhat Else Can I Make With Puff Pastry?<\/h3>\n<\/header>\n\nSo many things! It\u2019s a really useful ingredient to have on hand, actually. Here are a few more recipes made with layers of golden, flaky goodness.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\n\n\nPreheat the oven to 450 degrees fahrenheit and line two baking sheets with parchment paper.<\/p>\n<\/li>\n\nDust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.<\/p>\n<\/li>\n\nFold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.<\/p>\n<\/li>\n\nUse a sharp knife to cut the log into 24 pieces, each about \u00bc inch thick.<\/p>\n<\/li>\n\nPlace the cookies onto the baking sheets, leaving 2 inches between them.<\/p>\n<\/li>\n\nBake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.<\/p>\n<\/li>\n\nLet cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 24<\/span><\/p>\nCalories<\/span>75<\/span>kcal<\/span> (4%)<\/span><\/span>Carbohydrates<\/span>9<\/span>g<\/span> (3%)<\/span><\/span>Protein<\/span>1<\/span>g<\/span> (2%)<\/span><\/span>Fat<\/span>4<\/span>g<\/span> (6%)<\/span><\/span>Saturated Fat<\/span>1<\/span>g<\/span> (5%)<\/span><\/span>Polyunsaturated Fat<\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>2<\/span>g<\/span><\/span>Sodium<\/span>25<\/span>mg<\/span> (1%)<\/span><\/span>Potassium<\/span>6<\/span>mg<\/span><\/span>Fiber<\/span>0.2<\/span>g<\/span> (1%)<\/span><\/span>Sugar<\/span>5<\/span>g<\/span> (6%)<\/span><\/span>Vitamin A<\/span>0.1<\/span>IU<\/span><\/span>Calcium<\/span>1<\/span>mg<\/span><\/span>Iron<\/span>0.3<\/span>mg<\/span> (2%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>French<\/span><\/p>\nKeyword <\/span>palmiers, palmiers recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
These are a few simple ways to customize your palmiers just to your liking. I know you\u2019ll love them as much as I do once you get a taste of their flaky texture and sweet, buttery flavor!<\/p>\n
<\/div>\n
<\/p>\n<\/noscript><\/figure>\n<\/p>\n\n\nStoring Leftovers<\/h3>\nAlthough palmiers are best eaten fresh, you can store leftover cookies at room temperature in an airtight container or wrapped in plastic wrap for 3-4 days.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/noscript><\/figure>\n\n\n\nWhat Else Can I Make With Puff Pastry?<\/h3>\n<\/header>\n\nSo many things! It\u2019s a really useful ingredient to have on hand, actually. Here are a few more recipes made with layers of golden, flaky goodness.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\n\n\nPreheat the oven to 450 degrees fahrenheit and line two baking sheets with parchment paper.<\/p>\n<\/li>\n\nDust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.<\/p>\n<\/li>\n\nFold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.<\/p>\n<\/li>\n\nUse a sharp knife to cut the log into 24 pieces, each about \u00bc inch thick.<\/p>\n<\/li>\n\nPlace the cookies onto the baking sheets, leaving 2 inches between them.<\/p>\n<\/li>\n\nBake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.<\/p>\n<\/li>\n\nLet cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 24<\/span><\/p>\nCalories<\/span>75<\/span>kcal<\/span> (4%)<\/span><\/span>Carbohydrates<\/span>9<\/span>g<\/span> (3%)<\/span><\/span>Protein<\/span>1<\/span>g<\/span> (2%)<\/span><\/span>Fat<\/span>4<\/span>g<\/span> (6%)<\/span><\/span>Saturated Fat<\/span>1<\/span>g<\/span> (5%)<\/span><\/span>Polyunsaturated Fat<\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>2<\/span>g<\/span><\/span>Sodium<\/span>25<\/span>mg<\/span> (1%)<\/span><\/span>Potassium<\/span>6<\/span>mg<\/span><\/span>Fiber<\/span>0.2<\/span>g<\/span> (1%)<\/span><\/span>Sugar<\/span>5<\/span>g<\/span> (6%)<\/span><\/span>Vitamin A<\/span>0.1<\/span>IU<\/span><\/span>Calcium<\/span>1<\/span>mg<\/span><\/span>Iron<\/span>0.3<\/span>mg<\/span> (2%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>French<\/span><\/p>\nKeyword <\/span>palmiers, palmiers recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Although palmiers are best eaten fresh, you can store leftover cookies at room temperature in an airtight container or wrapped in plastic wrap for 3-4 days.<\/p>\n<\/div>\n<\/div>\n
<\/p>\n<\/noscript><\/figure>\n\n\n\nWhat Else Can I Make With Puff Pastry?<\/h3>\n<\/header>\n\nSo many things! It\u2019s a really useful ingredient to have on hand, actually. Here are a few more recipes made with layers of golden, flaky goodness.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n <\/p>\n\n\n\n\n\nPreheat the oven to 450 degrees fahrenheit and line two baking sheets with parchment paper.<\/p>\n<\/li>\n\nDust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.<\/p>\n<\/li>\n\nFold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.<\/p>\n<\/li>\n\nUse a sharp knife to cut the log into 24 pieces, each about \u00bc inch thick.<\/p>\n<\/li>\n\nPlace the cookies onto the baking sheets, leaving 2 inches between them.<\/p>\n<\/li>\n\nBake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.<\/p>\n<\/li>\n\nLet cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nServes: 24<\/span><\/p>\nCalories<\/span>75<\/span>kcal<\/span> (4%)<\/span><\/span>Carbohydrates<\/span>9<\/span>g<\/span> (3%)<\/span><\/span>Protein<\/span>1<\/span>g<\/span> (2%)<\/span><\/span>Fat<\/span>4<\/span>g<\/span> (6%)<\/span><\/span>Saturated Fat<\/span>1<\/span>g<\/span> (5%)<\/span><\/span>Polyunsaturated Fat<\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>2<\/span>g<\/span><\/span>Sodium<\/span>25<\/span>mg<\/span> (1%)<\/span><\/span>Potassium<\/span>6<\/span>mg<\/span><\/span>Fiber<\/span>0.2<\/span>g<\/span> (1%)<\/span><\/span>Sugar<\/span>5<\/span>g<\/span> (6%)<\/span><\/span>Vitamin A<\/span>0.1<\/span>IU<\/span><\/span>Calcium<\/span>1<\/span>mg<\/span><\/span>Iron<\/span>0.3<\/span>mg<\/span> (2%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>French<\/span><\/p>\nKeyword <\/span>palmiers, palmiers recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
So many things! It\u2019s a really useful ingredient to have on hand, actually. Here are a few more recipes made with layers of golden, flaky goodness.<\/p>\n<\/div>\n
Preheat the oven to 450 degrees fahrenheit and line two baking sheets with parchment paper.<\/p>\n<\/li>\n
Dust a clean surface with granulated and coarse sugar and place the puff pastry on top. Dust with more granulated sugar and lightly with the coarse sugar. Use a rolling pin to roll out the dough just until the sugar is pressed into it.<\/p>\n<\/li>\n
Fold each side of the puff pastry in twice until they meet in the middle. Sprinkle with more sugar and fold in one more time, so the two sides touch.<\/p>\n<\/li>\n
Use a sharp knife to cut the log into 24 pieces, each about \u00bc inch thick.<\/p>\n<\/li>\n
Place the cookies onto the baking sheets, leaving 2 inches between them.<\/p>\n<\/li>\n
Bake for 6 minutes before removing from the oven and flipping each cookie over and baking for 4-6 minutes longer, until deeply golden brown.<\/p>\n<\/li>\n
Let cool completely before serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
Serves: 24<\/span><\/p>\nCalories<\/span>75<\/span>kcal<\/span> (4%)<\/span><\/span>Carbohydrates<\/span>9<\/span>g<\/span> (3%)<\/span><\/span>Protein<\/span>1<\/span>g<\/span> (2%)<\/span><\/span>Fat<\/span>4<\/span>g<\/span> (6%)<\/span><\/span>Saturated Fat<\/span>1<\/span>g<\/span> (5%)<\/span><\/span>Polyunsaturated Fat<\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>2<\/span>g<\/span><\/span>Sodium<\/span>25<\/span>mg<\/span> (1%)<\/span><\/span>Potassium<\/span>6<\/span>mg<\/span><\/span>Fiber<\/span>0.2<\/span>g<\/span> (1%)<\/span><\/span>Sugar<\/span>5<\/span>g<\/span> (6%)<\/span><\/span>Vitamin A<\/span>0.1<\/span>IU<\/span><\/span>Calcium<\/span>1<\/span>mg<\/span><\/span>Iron<\/span>0.3<\/span>mg<\/span> (2%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>French<\/span><\/p>\nKeyword <\/span>palmiers, palmiers recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Calories<\/span>75<\/span>kcal<\/span> (4%)<\/span><\/span>Carbohydrates<\/span>9<\/span>g<\/span> (3%)<\/span><\/span>Protein<\/span>1<\/span>g<\/span> (2%)<\/span><\/span>Fat<\/span>4<\/span>g<\/span> (6%)<\/span><\/span>Saturated Fat<\/span>1<\/span>g<\/span> (5%)<\/span><\/span>Polyunsaturated Fat<\/span>0.5<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>2<\/span>g<\/span><\/span>Sodium<\/span>25<\/span>mg<\/span> (1%)<\/span><\/span>Potassium<\/span>6<\/span>mg<\/span><\/span>Fiber<\/span>0.2<\/span>g<\/span> (1%)<\/span><\/span>Sugar<\/span>5<\/span>g<\/span> (6%)<\/span><\/span>Vitamin A<\/span>0.1<\/span>IU<\/span><\/span>Calcium<\/span>1<\/span>mg<\/span><\/span>Iron<\/span>0.3<\/span>mg<\/span> (2%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>French<\/span><\/p>\nKeyword <\/span>palmiers, palmiers recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n\nCourse <\/span>Dessert<\/span><\/p>\nCuisine <\/span>French<\/span><\/p>\nKeyword <\/span>palmiers, palmiers recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Course <\/span>Dessert<\/span><\/p>\nCuisine <\/span>French<\/span><\/p>\nKeyword <\/span>palmiers, palmiers recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Cuisine <\/span>French<\/span><\/p>\nKeyword <\/span>palmiers, palmiers recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
Keyword <\/span>palmiers, palmiers recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
![\"5](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2023\/04\/FRENCH-PALMIER-667x1000.jpg\" "\\"Palmiers,")
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![\"6-photo](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2023\/04\/palmiers-1000x1000.png\"\/ "\\"Palmiers,")
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![\"Top-down](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2023\/04\/FRENCH-PALMIER-1-667x1000.jpg\"\/ "\\"Palmiers,")
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![\"5](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2023\/04\/FRENCH-PALMIER-667x1000.jpg\"\/ "\\"Palmiers,")