Palmiers
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Golden, caramelized sugar coats these puff pastry palmiers. Enjoy them plain, with cinnamon and sugar, or dipped in chocolate for a special holiday treat.
Ingredients
Palmiers
  • 1 Pepperidge Farm Puff Pastry Sheet
  • 1 cup granulated sugar
Chocolate-Dipped Variation
  • Chocolate chips (semi-sweet or dark) OR chocolate fondue
Cinnamon-Sugar Variation
  • Cinnamon-Sugar mixture
Instructions
Palmiers
  1. Thaw the puff pastry sheet(s) according to the directions on the box.
  2. Pour roughly ½ cup sugar on a clean surface.
  3. Unfold one puff pastry sheet onto the sugar.
  4. Dump the remaining sugar on the top and brush it around with your hands.
  5. Use a rolling pin to roll the puff pastry sheet into roughly a 8-10 x 12-inch rectangle.
  6. Roll one vertical side up until you reach the middle point.
  7. Roll up the other side to meet it in the center.
  8. Press the two sides together and cover the roll tightly with plastic wrap.
  9. Refrigerate the roll for 30 minutes - 1 hour until chilled.
  10. Remove the plastic wrap and slice the roll into ½-inch pieces, placing each palmier face up on a parchment paper-lined baking sheet.
  11. They will spread out as they bake so bake only about 12 small ones at a time.
  12. Bake the palmiers at 400 degrees for 6-8 minutes until the bottoms are golden.
  13. Flip them over and bake them for another 3-5 minutes until both sides are golden.
  14. As the sugar caramelizes the palmiers will turn golden. If you want one side to remain softer, do not flip them halfway but let them bake for 10-15 minutes until the bottoms are golden and there is no more white streaks throughout.
  15. Let the palmiers cool completely.
  16. Store the palmiers in a sealed container.
  17. They are best when consumed within a couple of days.
  18. TIP: To freeze them and bake them to order, slice the palmiers and place them on a parchment-lined baking sheet. Cover the pan tightly with plastic wrap and place it in the freezer until the palmiers are completely hardened. Once frozen, place them together in a sealed container or a Ziploc bag. When ready to bake, place the frozen palmiers on a parchment-lined baking sheet and bake them (frozen) as directed above.
Cinnamon-Sugar Palmiers.
  1. Follow the instructions above but add some cinnamon to taste to the sugar to roll the puff pastry out in a cinnamon-sugar mixture.
Chocolate-Dipped Variation
  1. Let the palmiers cool completely.
  2. Melt the chocolate chunks in a small saucepan over low heat, stirring occasionally.
  3. Be careful not to overheat the chocolate.
  4. Just before the chocolate is completely melted, remove it from the heat and stir it until smooth and melted.
  5. Dip one side of each palmier in the chocolate and then place them back on the parchment-lined baking sheet to cool and harden.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/palmiers/