Use cold puff pastry: Keep your puff pastry chilled until you’re ready to roll. This helps maintain those flaky, buttery layers.
Don’t skimp on the sugar: Be generous when sprinkling sugar — it caramelizes during baking and gives Palmiers their signature crunch and golden color.
Roll evenly: Try to roll the dough out into an even rectangle for uniform cookies that bake consistently.
Chill before baking: After shaping, pop your Palmiers in the fridge for 15-20 minutes. This helps them hold their shape and bake up crispier.
Watch the oven: Puff pastry can go from golden to burnt quickly, so keep an eye on your cookies during the last few minutes of baking.
Ingredients
Instructions
- Thaw the puff pastry sheets (if using frozen) but make sure they are still cold
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Sprinkle sugar over a clean surface and place the puff pastry on top. Sprinkle more sugar evenly over the top of the dough.
- Roll out the pastry into a 10x10 inch square, pressing the sugar into the dough.
- Fold the sides of the square inward so they meet in the center. Then fold both sides again toward the center to create a log with 6 layers.
- Place the slices cut-side up on the prepared baking sheet, spacing them about 2 inches apart. Sprinkle lightly with more sugar.
- Whisk one egg with a dash of milk then apply a light egg wash on top of the pastry, and dust with more sugar, if desired.
- Bake for 9–10 minutes, flip each cookie, and bake for another 9–10 minutes, until golden brown and caramelized.
- Cool on a wire rack before serving.