Ingredients
Ingredients
- 1 sheet puff pastry (thawed overnight if using frozen)
- ½ cup granulated sugar (100g)
Instructions
- Prepare the Puff Pastry: If using frozen puff pastry, ensure the sheet is fully thawed but remains cold before starting. For homemade pastry, roll it into an approximate 9-inch square.
- Sugar Preparation: Sprinkle ¼ cup (50g) of granulated sugar evenly on your counter forming about a 9-inch square. Lay the puff pastry sheet on top. Then sprinkle the remaining ¼ cup (50g) of sugar evenly on top of the pastry.
- Rolling the Pastry: Roll the sugar-covered puff pastry lightly into a larger 12-inch square. Tightly roll up one edge of the pastry toward the center. Then roll the opposite edge tightly until both rolled edges meet at the center, creating a double-rolled log.
- Chill the Dough: Place the rolled pastry log into the freezer for 30 minutes to firm up. Optionally, you can insert the log into a split paper towel roll or another mold such as a baguette pan to help maintain its shape during freezing.
- Preheat the Oven: While the dough chills, preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Slice the Pastry: Remove the frozen log from the freezer and slice it crosswise into ¼-inch thick pieces, yielding about 22 slices. Arrange the slices on the prepared baking sheets, spaced approximately 2 inches apart to allow for expansion.
- Bake the Palmiers: Bake the slices for 8 minutes, or until the sugar begins to caramelize on the bottom side. Carefully flip each cookie over and continue baking for another 4 to 5 minutes until they turn a golden brown color.
- Cool and Store: Transfer the baked palmiers to a wire rack and allow them to cool completely. Store the cooled cookies in an airtight container for up to one week to maintain their crispness.
Notes
- Ensure the puff pastry is cold when rolling to prevent sticking and tearing.
- Chilling the rolled log helps in achieving cleaner slices and better shape retention during baking.
- If you prefer, you can sprinkle additional sugar on top before baking for an extra caramelized crust.
- For best texture, eat palmiers within a few days or store in an airtight container to keep them crisp.
- This recipe can be easily doubled to make a larger batch.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
