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Palmiers made with store bought puff pastry sheets are super easy to make and a perfect sweet treat with coffee or hot chocolate.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 20
Calories 240 kcal


  • 1 Puff Pastry Sheet; thawed See Recipe Notes
  • ¼ cup granulated sugar plus more, if required
  • 1 tablespoon brown sugar
  • A dash of salt


  • Puff pastry sheet usually comes in three sections. To make petite palmiers, I remove one of the three sections of the puff pastry before thawing.
  • Mix granulated sugar, brown sugar and salt in a small bowl. Sprinkle a little less than half of the sugar mix on the kitchen counter.
  • Place the thawed puff pastry sheet on the sugar.
  • Sprinkle most of the sugar mix on the dough surface, leaving a few teaspoons to sprinkle on the layers.
  • Using a rolling pin, gently flatten the pastry sheet into a rectangle about ¼ inch thick.
  • Place the rectangle with one of the smaller edges facing you.
  • Fold and roll both the longer edges towards the center of the rectangle so that the rolls meet at the center, sprinkling a wee bit sugar in each layer.
  • Fold the dough in half (just like you would close a book), lengthwise so that it forms a long plank.
  • Refrigerate the dough plank for about 30 minutes.
  • Line a baking tray with parchment paper. Place the baking rack in the middle position. Preheat the oven to 400 degree Fahrenheit ( 200 degree Celsius).
  • After chilling the dough, remove dough from the refrigerator, slice the plank(crosswise) into small cookies about ¾-1 centimeter in thickness. If the dough becomes soft due to the heat of your hand, refrigerate for another 5 minutes.
  • Place the cookies on the baking tray lined with parchment paper, cut side up. Sprinkle a little sugar on top (optional). Place the cookies a few inches apart to give enough space to allow them to puff up. .
  • Bake for a total of 10-12 minutes, flipping the cookies half way through to allow baking on both sides.
  • Once baked, transfer to a wire rack to cool down.


1. Puff pastry sheet usually comes in three sections. To make petite palmiers, I remove one of three sections of the puff pastry before thawing. This step is optional, you can use the entire puff pastry sheet. [br]2. Ovens vary considerable and hence keep a constant watch on the Palmiers while baking. If you see they are burning or browning easily, reduce the oven temperature. [br]3. Make sure that the parchment paper you use handles the temperature mentioned. [br]4. These are best served on the day they are made, but can be stored in an airtight container for a couple of days.[br]5. If at anytime the dough becomes too soft to handle, refrigerate it for sometime.