bake · Bake

How to Make Palmiers

Name: How to Make Palmiers
Ingredients: 1 sheet frozen puff pastry; granulated sugar granulated sugar

Palmiers are crispy French pastries made by rolling puff pastry in sugar, folding it into a heart shape, and slicing it into spirals before baking. The key is using cold puff pastry, generous sugar, and precise folding to create those signature butterfly layers that caramelize beautifully in the oven.

Total time: 1 hr
Hands-on: 20 min
Difficulty: Medium

Ingredients

1 sheet frozen puff pastry
granulated sugar granulated sugar

Step by step

Prepare your workspace. Clear a large, clean surface and dust it generously with granulated sugar instead of flour. Take one sheet of frozen puff pastry out of the freezer and let it thaw for about 10 minutes until it's pliable but still cold.
Roll and sugar the pastry. Place the pastry on your sugared surface. Sprinkle more sugar on top, then roll it into a 12x10 inch rectangle. The sugar acts as your rolling surface and sweetener. Press firmly so the sugar embeds into the pastry.
Create the first folds. Fold each long side of the rectangle toward the center, leaving about a half-inch gap between the folds. You'll have a long strip with two parallel folds running down the middle.
Make the final fold. Fold one side over the other like closing a book. You now have a thick, narrow log with multiple layers. The seam should be on the bottom.
Chill the dough. Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This firms up the butter layers and makes slicing much easier.
Slice the palmiers. Using a sharp knife, slice the log into half-inch thick rounds. Each slice will naturally open into a heart or butterfly shape. Place them cut-side down on parchment-lined baking sheets, spacing them 3 inches apart.
Bake until golden. Bake at 425°F for 12-15 minutes until the bottoms are deep golden brown. Flip each palmier with a spatula and bake another 5-7 minutes until both sides are caramelized and crispy.

Tips & troubleshooting

Keep the puff pastry cold throughout the process. Warm pastry creates muddy layers instead of distinct spirals.
Don't skimp on the sugar. It prevents sticking, adds sweetness, and creates that signature caramelized exterior.
Use a ruler to measure your folds. Even folds create uniform palmiers that bake at the same rate.
Watch them carefully in the final minutes. The line between golden perfection and burnt is thin with all that sugar.
Let them cool on the baking sheet for 5 minutes before transferring. They'll be extremely hot and fragile straight from the oven.

Variations

Cinnamon Sugar Palmiers. Mix cinnamon with your granulated sugar for rolling and sprinkling. Use about one tablespoon of cinnamon per cup of sugar.
Savory Herb Palmiers. Skip the sugar and brush the pastry with beaten egg, then sprinkle with grated Parmesan, dried herbs, or everything bagel seasoning before folding.
Chocolate Palmiers. Spread a thin layer of Nutella or melted chocolate on the pastry before adding sugar and folding. The chocolate will create ribbons throughout.
Mini Palmiers. Cut the pastry sheet in half before rolling, creating smaller logs that you slice into quarter-inch rounds for bite-sized appetizers.

Questions

Can I make palmiers ahead of time?: You can slice and freeze the unbaked palmiers on baking sheets, then transfer to freezer bags once solid. Bake directly from frozen, adding 2-3 extra minutes to the baking time.
Why did my palmiers unfold during baking?: The pastry was likely too warm when you folded it, or you didn't chill it long enough after shaping. Cold butter layers are essential for maintaining structure.
What if I don't have puff pastry?: You can't substitute other doughs successfully. Puff pastry's laminated butter layers are what create the characteristic flaky spirals. Buy it frozen from any grocery store.
How do I store leftover palmiers?: Store completely cooled palmiers in an airtight container for up to 3 days. They'll lose some crispness but you can refresh them in a 350°F oven for 3-4 minutes.
Can I use brown sugar instead of white?: White granulated sugar works best because it melts evenly and doesn't add moisture. Brown sugar can make the pastries soggy and burn more easily.