Palmiers
Crispy caramelized all-butter puff pastry folded into delicate spiral cookies, serving four with buttery layers that shatter on bite.
100g
250g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 100g | — | — | |
| 2 | | 250g | — | — |
Turn the oven to 200 °C and let it heat fully before you bake.
Line the baking tray with baking paper.
Scatter the 30 g of caster sugar across the work surface to stop the pastry sticking and to coat its underside.
Caster sugar · 30 g
Lay the block of puff pastry on the sugared surface.
All-butter puff pastry · 250 gRoll the pastry out into a rectangle roughly 30 cm × 25 cm, pressing the sugar into the underside as you go.
Scatter the 50 g of caster sugar evenly over the top of the pastry.
Caster sugar · 50 gRun the rolling pin lightly over the surface once more to press the sugar firmly into the pastry.
Fold each long edge of the pastry in to the centre line, fold again so both folded edges meet in the middle, then fold one half on top of the other to give a neat six-layer log.
Scatter the last 20 g of caster sugar over the log on the board and roll it gently in the sugar so the whole outside is coated.
Caster sugar · 20 g
Cut the log into slices about 1 cm thick with a sharp, confident downward cut, wiping the blade clean between cuts.
Lay the slices cut-side down on the lined baking tray, at least 3 cm apart to allow for spreading.
Using oven gloves, slide the tray into the oven.
Bake for about 12 minutes, until the undersides are deep golden and caramelised.
Using oven gloves, take the tray out of the oven.
Turn each palmier over with tongs so the pale side faces down.
Using oven gloves, slide the tray back into the oven.
Bake for a further 5 minutes, until the second side is equally golden and the sugar is bubbling and lacquered.
Lift the tray out of the oven using oven gloves and set it on the counter.
Use a palette knife to put each palmier on the wire rack.
Leave the palmiers on the rack for 5 minutes — the caramel sets hard as they cool and turns crisp.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 200 °C and let it heat fully before you bake.⏱ 10 min |
| 2 | — | | Line the baking tray with baking paper.⏱ 20s |
| 3 | 30 g | | Scatter the 30 g of caster sugar across the work surface to stop the pastry sticking and to coat its underside.⏱ 10sResultEven sugar layerused in step 7 |
| 4 | 250 g | | Lay the block of puff pastry on the sugared surface.⏱ 10sResultPuff pastry on sugar |
| 5 | — | | Roll the pastry out into a rectangle roughly 30 cm × 25 cm, pressing the sugar into the underside as you go.⏱ 1 minResultSugar-coated pastry sheetused in step 7 |
| 6 | 50 g | | Scatter the 50 g of caster sugar evenly over the top of the pastry.⏱ 15sResultSugar-topped pastry sheet |
| 7 | Even sugar layerstep 3 | | Run the rolling pin lightly over the surface once more to press the sugar firmly into the pastry.⏱ 20sResultSugar-pressed pastry sheet |
| Sugar-coated pastry sheetstep 5 | |||
| Sugar-topped pastry sheetstep 6 | |||
| 8 | — | | Fold each long edge of the pastry in to the centre line, fold again so both folded edges meet in the middle, then fold one half on top of the other to give a neat six-layer log.⏱ 1 minResultFolded palmier log |
| 9 | — | | Move the folded log onto the chopping board.⏱ 5sResultFolded palmier logused in step 11 |
| 10 | 20 g | | Scatter the last 20 g of caster sugar over the log on the board and roll it gently in the sugar so the whole outside is coated.⏱ 10sResultSugar-coated palmier log |
| 11 | Folded palmier logstep 9 | | Cut the log into slices about 1 cm thick with a sharp, confident downward cut, wiping the blade clean between cuts.⏱ 1 minResultPalmier slices |
| Sugar-coated palmier logstep 10 | |||
| 12 | Palmier slicesstep 11 | | Lay the slices cut-side down on the lined baking tray, at least 3 cm apart to allow for spreading.⏱ 30sResultArranged palmier slices |
| 13 | — | | Using oven gloves, slide the tray into the oven.⏱ 5sResultArranged palmier slices |
| 14 | — | | Bake for about 12 minutes, until the undersides are deep golden and caramelised.⏱ 12 minResultHalf-baked palmiers |
| 15 | — | | Using oven gloves, take the tray out of the oven.⏱ 10sResultHalf-baked palmiers |
| 16 | — | | Turn each palmier over with tongs so the pale side faces down.⏱ 30sResultOnce-turned palmiers |
| 17 | — | | Using oven gloves, slide the tray back into the oven.⏱ 5sResultOnce-turned palmiers |
| 18 | — | | Bake for a further 5 minutes, until the second side is equally golden and the sugar is bubbling and lacquered.⏱ 5 minResultBaked palmiers |
| 19 | — | | Lift the tray out of the oven using oven gloves and set it on the counter.⏱ 10sResultBaked palmiers |
| 20 | Baked palmiersstep 19 | | Use a palette knife to put each palmier on the wire rack.⏱ 20sResultBaked palmiers |
| 21 | — | | Leave the palmiers on the rack for 5 minutes — the caramel sets hard as they cool and turns crisp.⏱ 5 minResultCooled palmiers |
| Total Time | 34 min | ||
A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.
- Arrange the palmiers on a serving plate, overlapping them slightly to show off their butterfly shape.
| Nutrient | Per serving |
|---|---|
| 383kcal | |
| 4g | |
| 18g | |
| 9g | |
| 53g | |
| 26g | |
| 238mg |
Palmiers
Crispy caramelized all-butter puff pastry folded into delicate spiral cookies, serving four with buttery layers that shatter on bite.
What you’ll doYou will roll puff pastry in sugar, fold it into a tight log, slice it, and bake the pieces in two turns—first until the undersides caramelise, then flipped to golden the tops. The pastry spreads significantly, so space the slices well. Cooling on a rack is essential; the caramel hardens as it cools and turns crisp.
Ingredients
- Caster sugar100 g
- All-butter puff pastry250 g