French Palmier

French Palmier Cookies Recipe
Makes 16.

≈1.6 lb. (750g) puff pastry, divided in 2 sheets
≈1 cup (200g) granulated or powdered sugar.

If using puff pastry sheets, top the first sheet with sugar and superimpose with the second sheet. Roll out into a 20 inch (50cm) rectangle and fold in 3 like a business letter (single turn); chill for an hour or more to rest. If using puff pastry from scratch, add sugar to its last single turn (6th); chill to rest.

Roll out pastry into a 25 inch (65cm) length adding sugar as is goes. Trim off edges and fold each side in 2 leaving a small space in the center and fold. The finished palmier slab should measure 9.5x4 inch (24x10cm). Wrap up and chill overnight. Some of the sugar should melt due to the humidity; that’s fine.
Cut palmier slab into 16 x 1/2 inch (1.25cm) thick portions – chill.

Preheat oven to 350ºF (180ºC). Arrange cookies in 2 large baking trays (8 per tray) and bake one tray at the time for 20 minutes. Flip palmiers carefully and bake for an additional 10 minutes or until caramelization is achieved. Cool to room temp before eating. Palmiers should remain crispy for up to 3 days sealed in freezer bags with a couple of silica gel desiccant pakets. Enjoy!

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