📝 About This Recipe
Originating from early 20th-century France, the Palmier is a masterpiece of simplicity and technique, named for its resemblance to a palm leaf or elephant ear. These crisp, multi-layered treasures rely on the magic of puff pastry and sugar caramelizing together in a hot oven to create a shatteringly crisp texture. With a deep buttery aroma and a hint of warm spice, they are the quintessential accompaniment to a sophisticated afternoon tea.
🥗 Ingredients
The Pastry Base
- 1 pound All-butter Puff Pastry (high-quality, thawed but very cold)
- 2 tablespoons Flour (for dusting the work surface)
The Signature Sugar Coating
- 1 cup Granulated Sugar (divided use)
- 1 teaspoon Ground Cinnamon (Vietnamese or Ceylon for best flavor)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1/2 pod Vanilla Bean (seeds scraped, or 1/2 tsp vanilla bean paste)
Optional Finishing Touches
- 4 ounces Dark Chocolate (melted, for dipping)
- 1 pinch Flaky Sea Salt (for topping chocolate-dipped versions)
- 1 teaspoon Orange Zest (finely grated into the sugar mixture)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line two large heavy-duty baking sheets with parchment paper or silicone baking mats to prevent the sugar from sticking.
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2
In a small bowl, combine the granulated sugar, ground cinnamon, kosher salt, and vanilla bean seeds. Rub the mixture between your fingers to evenly distribute the vanilla and orange zest if using.
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3
Generously pour about 1/2 cup of the sugar mixture onto a clean, flat work surface, spreading it out into a rectangle roughly the size of your pastry sheet.
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4
Unfold the cold puff pastry directly onto the sugar. Sprinkle another 1/4 cup of the sugar mixture evenly over the top of the pastry.
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5
Using a rolling pin, gently roll the pastry out into a 10x12 inch rectangle. This action presses the sugar into the dough, ensuring it adheres during the bake.
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6
Find the center line of the pastry along the long side. Fold the left and right outer edges inward so they meet halfway to the center.
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7
Fold the edges in again so that the two folds meet exactly at the center line. You should now have a long, narrow strip with multiple layers.
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8
Fold one half over the other, like closing a book. You will now have 6 layers of pastry. Sprinkle any remaining sugar over the outside of the log.
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9
Using a sharp chef's knife, trim the uneven ends. Slice the log into 1/2-inch thick pieces. You should get approximately 20-24 slices.
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10
Place the slices on the prepared baking sheets, spaced at least 2 inches apart. They will expand significantly as the steam forces the layers open.
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11
Bake for 10-12 minutes until the bottoms are a deep golden brown and the sugar is caramelized. Watch closely as sugar can burn quickly!
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12
Quickly but carefully flip each palmier over using a spatula. Bake for another 5-7 minutes until the other side is equally caramelized and the pastry is cooked through.
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13
Transfer the palmiers immediately to a wire cooling rack. If left on the parchment, the cooling sugar will act like glue.
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14
Once completely cooled, dip one half of each palmier into melted dark chocolate and sprinkle with a tiny bit of flaky sea salt if desired.
💡 Chef's Tips
Always use 'all-butter' puff pastry; vegetable oil versions lack the flavor and structural integrity needed for caramelization. If the dough becomes too soft or warm while folding, pop it in the freezer for 10 minutes before slicing to ensure clean cuts. Don't be afraid of the 'dark' color; the sugar needs to reach a deep amber stage to provide that signature crunch and bittersweet caramel notes. Store in an airtight container at room temperature; never refrigerate them as the moisture will turn the caramel sticky and the pastry soggy. To revive day-old palmiers, place them in a 300°F oven for 3-5 minutes to recrisp the sugar.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Earl Grey tea or a dark roast espresso. Pair with a glass of chilled Champagne or Prosecco for a sophisticated dessert course. Crush slightly over a bowl of high-quality vanilla bean gelato or salted caramel ice cream. Serve as part of a brunch spread with fresh berries and a dollop of crème fraîche. Arrange on a tiered dessert stand with macarons and chocolate truffles for a French-themed party.