Description
Palmiers are delicate, crispy French pastries made from buttery puff pastry and sugar. This easy recipe guides you through creating these elegant treats, perfectly caramelized and golden brown. Ideal for serving fresh as a sweet snack or dessert, Palmiers combine flaky layers with a sweet crunch in every bite.
Ingredients
Palmiers Ingredients
- 1 pack Puff pastry (approx. 250g), thawed but still cold
- 150 g Granulated sugar
- 1 Egg (for egg wash)
- Splash of milk (for egg wash)
Instructions
- Thaw Puff Pastry: Thaw the puff pastry sheets if frozen, ensuring they remain cold to work with easily.
- Prepare Baking Sheets: Line two baking sheets with parchment paper; no greasing needed as puff pastry contains sufficient fat.
- Roll Puff Pastry: Unfold one sheet onto a lightly floured surface and gently roll with a rolling pin to seal any folds on the pastry’s surface.
- Add Sugar and Fold: Spread 3/4 of the sugar evenly on top of the pastry. Fold the top half into the middle and then the bottom half into the middle, leaving about a 2cm gap. Repeat the folding process again for both halves to form a sugar-coated log.
- Cut the Pastry: Sprinkle the remaining sugar on the log. Using a sharp knife, cut into 1 cm (1/2 inch) pieces and place them spaced apart on the baking sheet to allow puffing during baking.
- Chill if Needed: If the pastry becomes too warm or soft to handle, chill in the freezer for a few minutes before proceeding to keep the shape intact.
- Apply Egg Wash: Whisk the egg with a splash of milk and lightly brush the tops of the pastries, then dust with additional sugar if desired.
- Preheat Oven: Preheat your oven to 200°C (392°F) without a fan. While preheating, chill the pastries in the fridge or freezer to help maintain their shape during baking.
- Bake: Bake the pastries on one tray for about 15 minutes until one side is golden. Flip them carefully and bake for another 10 minutes until the other side and bottoms are evenly golden and crisp. Use the same method for the second tray.
- Cool: Let the palmiers cool slightly on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
- Serve and Store: Serve fresh for the best texture and flavor. Store any leftovers at room temperature in an airtight container for 2-3 days.
Notes
- Keep the puff pastry cold throughout the process to ensure the layers puff well.
- Do not force warm pastry; chilling it keeps the shape neat and prevents mess.
- Use a sharp knife to cut clean slices without squashing the pastry.
- Chilling baked palmiers between batches helps in keeping the second batch’s shape intact.
- Palmiers are best enjoyed fresh but can be stored at room temperature for a few days.
