Bakery Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Palmiers
Delight in the elegant simplicity of these classic French palmiers, offering an irresistibly crispy, caramelized puff pastry crunch with just two essential ingredients.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- 2
Mix the granulated sugar and salt together. Sprinkle about 1/4 cup of the sugar mixture generously onto a clean work surface.
- 3
Unfold one sheet of thawed puff pastry onto the sugared surface. Sprinkle another 1/4 cup of sugar evenly over the top of the pastry. Use a rolling pin to gently roll the sugar into the dough, rolling it into a slightly larger rectangle (about 10x12 inches).
- 4
Tightly fold the left and right long edges of the pastry inward so they meet exactly in the center. Then, fold the entire pastry in half horizontally (like closing a book).
- 5
Using a sharp knife, slice the folded pastry log crosswise into 1/2-inch thick pieces. Place the slices cut-side up on the prepared baking sheets, spacing them 2 inches apart (they will expand significantly).
- 6
Bake for 10-12 minutes until the bottoms are caramelized and dark golden brown. Use a spatula to carefully flip each palmier over, and bake for an additional 3-5 minutes until the other side is caramelized. Transfer immediately to a wire rack to cool and crisp up.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving95
Calories
0 g
Protein
25 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Palmiers take their French name from the palm-leaf shape the dough forms once it's rolled in from both ends toward the center and sliced crosswise. The technique turns plain puff pastry into its own cookie by using granulated sugar in place of the flour a baker would normally dust the counter with, working the sugar into every fold as the dough is rolled.
Listahan note
This version relies on thoroughly chilled, freshly thawed puff pastry and working quickly, since the sugar draws moisture out of the dough as it sits and can make the folds slack before the pastry ever reaches the oven.
Technique cues
- Roll the pastry out on a bed of sugar rather than flour, pressing it in with the rolling pin so it adheres to both sides before folding — this layer is what caramelizes into the glassy, crisp shell during baking.
- Fold both long edges in toward the center twice, then fold the two halves together, so the finished log has four spiraled layers to slice through; fewer folds gives a thinner, less distinct spiral.
- Chill the folded log for at least 20 minutes before slicing; a soft log squishes under the knife and loses its tight spiral shape.
- Flip the palmiers halfway through baking, since the sugar caramelizes and browns on the bottom first, and flipping lets both sides crisp evenly.
Kitchen flow
- Parallel prep
- While Palmiers is in the oven, measure out any garnish or topping — like the puff pastry — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Palmiers's dough or batter (built around puff pastry) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Palmiers freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the puff pastry. Everything else is quick — the bake is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Palmiers right away — sugar and butter residue hardens fast once it cools. This one leans on the puff pastry. Everything else is quick — the bake is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 package frozen puff pastry
Structural base
Purpose: package frozen puff pastry defines the shape and texture of the dish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup granulated sugar
Sweetness and aroma
Purpose: cup granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 tsp salt
Flavor support
Purpose: tsp salt supports the balance of Palmiers and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Space the sliced pieces well apart on the sheet — the sugar melts and spreads as it caramelizes, and pieces set too close will fuse together at the edges.
- Cool palmiers fully on a wire rack before stacking; the caramelized sugar stays sticky-soft for several minutes out of the oven and hardens only as it cools.
- Eat them within a day or two, since the caramelized shell gradually softens and loses its crackle once it sits out exposed to air.
Ingredient swaps
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. Total time on this one runs about 30 minutes for 8 servings. It belongs squarely to the Bakery table. Just 3 ingredients get this one to the table.
- Weeknight shortcut
- Get the batter or mix-ins ready and refrigerated the day before; all that's left the night of is the oven. Total time on this one runs about 30 minutes for 8 servings. This one is rooted in Bakery cooking. It runs 3 ingredients start to finish.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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