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Chocolate-Dipped Palmiers

You might recall that not too long ago I posted about the Pepperidge Farm “Puffection” Holiday Entertaining Challenge.  For the first part of the challenge I made Chocolate Fondue Cups (a Pepperidge Farm recipe).  Now for the second part of the challenge: my own “Puffection” creation using Pepperidge Farm Puff Pastry.

Petits Palmiers

I was first introduced to palmiers {and I specifically remember the chocolate-dipped palmiers} during my time as a student in Montpellier, France.  I always thought that they were such beautiful, elegant little pastries.  And even though palmier is French for palm tree, they have always reminded me more of a butterfly than a palm leaf.  I’ve had them tucked away on my baking list ever since.

I pulled out my handy cookbook that I’ve had since high school French class as a reference and starting point: The French Cookie Book {Classic and Contemporary Recipes for Easy and Elegant Cookies}.  I’m sure that one day I will follow its recipe to make the puff pastry from scratch.  However, for times like now when I simply don’t have time, Pepperidge Farm puff pastry makes baking a special holiday treat quick and easy.

To make palmiers, simply roll out the puff pastry in lots of granulated sugar, roll up each side of the rectangle to meet in the center, chill the rolled dough and then slice the roll into palmiers.  As the puff pastry bakes, the sugar caramelizes and turns golden and slightly crispy.  The puff pastry expands quite a bit as it bakes so the shape doesn’t half to be perfect.  (You will notice that my unbaked palmiers have somewhat square edges but it didn’t matter because they baked into perfect golden rounds.)  You can roll the vertical sides up tightly to make petits palmiers (as I did) or roll them width-wise to make larger palmiers.  Some methods call for folding the dough rather than rolling it but I found that rolling it as you would a cinnamon roll made for rounder cookies.

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With one sheet of puff pastry I made an assortment of three types of petits palmiers: plain sugar, cinnamon-sugar and chocolate-dipped.  {The cinnamon-sugar version reminded me of a pastry from a Scandinavian bakery that was a special childhood treat.}  I baked some and then froze the rest of the cut palmiers so that I can bake them to order at a later date.  Now, whenever the occasion calls for it this winter, my family can enjoy a sweet little pastry for breakfast, an afternoon hot chocolate break or dessert in only about ten minutes.


For more recipes, tips and how-to videos, check out the Pepperidge Farm Puff Pastry website.  And for a chance to share your own holiday Puff Pastry recipes, visit the Simple Puffection tab on the Pepperidge Farm Puff Pastry Facebook page.

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.
  • 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
  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.

*This is a sponsored post (#spon).  Pepperidge Farms has provided me with a stipend for time and materials invested in the Pepperidge Farm Puffection Holiday Entertaining challenge.



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