Palmiers
These look like palm leaves—two spirals meeting at a center seam—but they're really just puff pastry rolled, cut, and baked until the sugar crisps on the outside while the layers stay tender beneath. They're the kind of appetizer that looks like you spent hours when you spent twenty minutes of actual work.
Puff pastry does the work. Your job is not to overthink it.
Use thawed store-bought puff pastry—there's no shame in it, and it bakes better than homemade here because the lamination is already perfect. Keep everything cold. Work on a lightly floured surface, and if the dough warms up and starts sticking, slide it back in the fridge for 10 minutes.
- 2 large baking sheets
- parchment paper
- a sharp knife or bench scraper
- a rolling pin (optional, but helpful)
- a fork
What goes in.
- 2sheets thawed puff pastry (9×13 inches each)
- ¼ cupgranulated sugar
- ½ tspcinnamon
- pinchsalt
- 1 tbspwater (optional, for brushing)
Roll, coat, fold, slice
The magic is rolling the dough thin enough that it bakes through to the center while staying thin enough to shatter, coating it evenly with sugar so every edge caramelizes, and folding it in a way that creates two spirals without tearing the dough. When you slice, cut clean and quick—hesitation creates crumbs.
The method.
Mix your sugar and cinnamon
In a small bowl, stir together the granulated sugar, cinnamon, and salt. You want it evenly combined so no bite is dull. Set it aside.
Lay out the first sheet of pastry
Place one sheet of thawed puff pastry on a lightly floured surface. If it's still cold and stiff, let it sit for 2 minutes so it's pliable but not warm. Don't let it get soft or it'll tear when you fold it.
Brush lightly with water
Using a fork or pastry brush, lightly dampen the entire surface of the pastry with water. This helps the sugar stick and won't cause the dough to puff unevenly. You're not soaking it—just a thin, even coat.
Coat evenly with the sugar mixture
Sprinkle half of your sugar mixture over the pastry, then use your hand to spread it into an even layer. You want every square inch covered. The sugar is what creates the caramelized crust and the shatter when you bite.
Fold the long edges toward the center
Fold the top long edge down to the center of the sheet. Then fold the bottom long edge up to meet it. Press gently where they meet so they stick. Now fold one more time along that center seam, bringing one half over the other. You're creating a long, skinny rectangle that's actually four layers of pastry wrapped around itself.
Repeat with the second sheet
Follow steps 2 through 5 with the second sheet of pastry, using the remaining sugar mixture. You now have two long, folded pastry logs.
Chill both logs
Slide both pastry logs onto a plate or baking sheet and refrigerate for at least 20 minutes. This firms up the sugar and pastry so they'll slice cleanly without the layers shifting and splitting. Don't skip this—it makes the difference between neat spirals and ragged pieces.
Preheat the oven
While the dough chills, heat the oven to 400°F. Line two large baking sheets with parchment paper.
Slice the logs
Remove one chilled log and, using a sharp knife, cut it into slices about ¼ inch thick. Each slice will show two spirals facing you—one from each end of your fold. As you cut, the spiral will fall open slightly. That's correct. Place each slice cut-side up on the prepared baking sheet, leaving an inch between them. They will spread as they bake.
Bake
Slide into the preheated oven for 12 to 15 minutes. Watch after 12 minutes. The edges will turn deep golden, then the center will follow. They're done when the entire pastry is a caramel color and the sugar on the outside looks almost crystallized—this is the sound you're listening for when you bite into one, that immediate crack.
Cool on the baking sheet
Let the palmiers sit on the hot baking sheet for 2 minutes—the residual heat finishes crisping them. Then slide them onto a wire rack or a clean surface to cool completely. They'll crisp up further as they cool.
Other turns to take.
Savory Palmiers
Skip the cinnamon. Instead, brush the pastry with a thin layer of whole-grain mustard or pesto, then coat with finely grated Parmesan, a pinch of black pepper, and a small amount of granulated sugar. The sugar still caramelizes and provides structure; the savory coating makes them a proper appetizer for a cheese board or cocktail hour.
Chocolate-Dusted Palmiers
Bake the plain cinnamon-sugar palmiers as written. While still warm, dust lightly with cocoa powder or finely grated dark chocolate. The heat helps the chocolate stick without melting it into a mess.
Anise or Fennel Palmiers
Replace the cinnamon with ground anise seed or fennel seed. Use the same amount. This gives a licorice note that's subtle but distinct—good for people who like different flavors.
When it doesn't go to plan.
Keep puff pastry cold. Warm pastry puffs unevenly and the layers won't separate as crisply. If your pastry starts sticking to the surface, refrigerate it for 10 minutes.
Don't skip the chilling step before slicing. It prevents the spirals from unraveling and keeps the layers intact.
Cut with a sharp, clean knife in one downward motion. Sawing back and forth crushes the delicate layers.
Space the slices an inch apart on the baking sheet. The bottoms need air circulation to crisp properly.
Watch the last few minutes of baking closely. The difference between golden and burnt is fast.
Palmiers are best eaten the same day, but they'll keep in an airtight container for up to 2 days. Reheat gently in a 300°F oven for 5 minutes to restore crispness.
The ones that keep coming up.
Can I make palmiers ahead?
Yes. Slice the chilled dough logs, arrange them on a baking sheet, cover loosely with plastic wrap, and freeze for up to 1 month. Bake from frozen, adding 2 to 3 minutes to the baking time. No thawing needed.
Why did mine turn out flat instead of puffy?
The pastry was likely too warm when it went into the oven, or it wasn't cold enough before slicing. Cold dough puffs; warm dough just spreads. Also check that your oven is actually at 400°F—an oven that runs cool won't puff the pastry properly.
Can I use homemade puff pastry?
You can, but store-bought is honestly better here. Homemade puff pastry often has irregular lamination, and these slices need even, tight layers to shatter correctly. If you do use homemade, make sure it's very cold and well-chilled before folding and slicing.
What's the difference between palmiers and elephant ears?
Both are folded puff pastry with sugar, but palmiers fold multiple times to create the tighter spiral you see from both ends of the slice. Elephant ears typically fold just once. The result is different texture—palmiers are more delicate and shattered.
Can I brush them with egg wash instead of water?
You can, but water works better here. Egg wash creates shine and browning, but it can make the sugar layer slip and not adhere as well. Water is gentler and lets the sugar sit where you put it.