Puff Pastry Palmiers

I don’t watch Martha Stewart often. I happened to see one episode , though, at my parents house where she was making palmier cookies out of frozen puff pastry sheets. Having never worked with puff pastry before I thought I’d give it a whirl. These are a lot easier than you would think and pretty good for beginners who want to look better than they are. (I’m looking at myself in the mirror as I type this.)

The reason these are so easy is because you can buy puff pastry sheets ready to go. You will find them in the frozen food section probably somewhere around the frozen pies, at least that’s where my local supermarket stocks them.

This is the Martha Stewart recipe. It’s not terribly detailed, but that wasn’t a big deal since I saw her do it on the TV. They’re fairly self-explanatory, actually. Before you start you should read the directions on the puff pastry box, mine said to leave refrigerated overnight or for a quick thaw leave out for about 40 minutes at room temperature. At that point you can begin working with it.

Puff Pastry Palmiers

  • 1 Box Frozen Puff pastry sheets (My box had two sheets, roughly 8×12)
  • 3/4 cup white sugar
  • 1 teaspoon cinnamon

1. Place 1/2 cup of sugar on work mat and put your puff pastry sheets over the sugar. Work the sugar on to the underside of puff pastry. Sprinkle cinnamon and sugar on top and roll up each side of puff pastry to meet in the middle. (You probably want to be neater than I was below)

 stb1 036

2. Cover in plastic wrap and freeze for about 20 minutes.


3. I then cut off the ends to prevent weird shapes into 3/8 slices. Place on parchment paper and flatten with rolling pin or wide end of a chef’s knife. My cookies will not be winning any awards for looking picture perfect. Note: You really want to use parchment paper because the sugar will melt and make a huge mess on your cookie sheet. Learn from my mistakes.


4. Bake 4-6 minutes at 450 degrees until golden brown on bottom. Flip over and bake for another 2-4 minutes, they will look golden and crispy. All the dough should be baked thoroughly and you shouldn’t see any semi-clear areas in the center.

If you baked your palmiers correctly they should look golden brown and should have expanded to about twice their original size. Enjoy.

Like I said, this is an easy 5-10 minutes of work, but the frozen puff pastry makes it look like they’re that much harder to make. Your friends and family will be impressed by your mad baking skills. You don’t have to admit to them how easy it really is, let them figure it out on their own.

What I learned from this recipe:

  • Don’t worry so much about time if you’re monitoring your cookies closely, if they’re not baking up don’t rush them just because the recipe calls for 4-6 minutes (or whatever the time is). Otherwise your cookies will be the slightest bit smaller than they should or could be. You can see in the topmost photo that mine were slightly undercooked. No one will complain, but if you’re a perfectionist it’ll bother you. The first sheet that goes in will not be as good as the second sheet. And the next time you make these, provided it’s in the near future, those will be even better.

So, pretty simple. Give them a try, one batch makes more than enough for company. You should manage roughly 35-40 palmiers out of the two puff pastry sheets. Share them with friends, share this with friends and thanks for swinging by, stick around and I hope you come back next time.


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