Traditional Palmiers
The secret to a proper palmier is all in the handling of the pastry. Treat the dough with care to ensure the butter layers remain distinct, creating a light, flaky structure rather than a dense cookie.
Cold dough, hot oven
Keep the pastry chilled right up until the moment you fold it. If the butter softens, the layers will fuse together during baking and lose their lift.
- Heavy baking sheet
- Parchment paper
- Sharp chef's knife
- Rolling pin
What goes in.
- 1 lball-butter puff pastry, cold
- 1/2 cupgranulated sugar
- 1/4 tspfine sea salt
Book-style rolling
Fold each side toward the center twice, then fold the two halves together like closing a book. This creates the signature heart shape and allows the pastry to expand evenly.
The method.
Prepare the surface
Mix the sugar and salt on your workspace. Lay the chilled pastry directly onto the sugar, then sprinkle more on top. Use your rolling pin to press the sugar into the dough as you roll it into a 10x12 inch rectangle.
Fold the layers
Mark the center of the dough. Fold the left and right edges toward the center line. Fold them again so they meet in the middle, then fold the entire piece in half. Press gently to seal.
Slice
Use a sharp knife to cut 1/2-inch thick slices. Do not use a sawing motion; press straight down to avoid compressing the layers.
Bake
Space them 2 inches apart on a parchment-lined sheet. Bake at 400°F (200°C) for 10 minutes, then flip them over. Bake for another 5-8 minutes until the sugar is deep amber and the pastry is rigid.
Cool
Transfer immediately to a wire rack. They will crisp as they shed heat.
Other turns to take.
Cinnamon Sugar
Mix 1 teaspoon of ground cinnamon into the sugar before rolling.
Dark Chocolate Dipped
Once cooled, dip half of each palmier into melted dark chocolate and let set on parchment.
When it doesn't go to plan.
If the dough becomes too soft during the folding process, slide it onto a tray and put it in the freezer for 5 minutes.
Use a light touch with the rolling pin; you want to embed the sugar, not crush the pastry layers.
Place the cut-side up on the tray to ensure the edges caramelize properly.
The ones that keep coming up.
Why did my palmiers lose their shape?
The pastry was likely too warm when it hit the oven, causing the butter to melt out before the steam could puff the layers.
Can I use margarine-based pastry?
It is not recommended. Butter is required for the specific flavor profile and the way it reacts under high heat to create the characteristic flaky texture.
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