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Homemade Palmiers Recipe

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4 from 32 reviews

  • Author: Amina
  • Total Time: 40 minutes
  • Yield: 12 servings

Description

Palmiers are delicate, flaky French pastries made from puff pastry and sugar, baked to golden perfection. These sweet, crisp treats have a distinctive heart or palm leaf shape and a caramelized, sugary crust. Perfect for enjoying with a cup of tea or coffee, palmiers are a simple yet elegant dessert or snack.

Ingredients

Pastry

  • 1 pack Puff pastry (thawed, approximately 250g)

Sugar

  • 150 g Granulated sugar

Egg Wash

  • 1 Egg
  • Splash of milk

Instructions

  1. Thaw Puff Pastry: Thaw the puff pastry sheets if using frozen, ensuring they remain cold to maintain their texture and handleability.
  2. Prepare Baking Sheets: Line two baking sheets with parchment paper. There is no need to grease these as the puff pastry already contains enough fat for non-stick baking.
  3. Roll Puff Pastry: Unfold one sheet of puff pastry on a lightly floured surface. Using a rolling pin, gently smooth the pastry to seal any folds, being careful not to stretch it.
  4. Sprinkle Sugar and Fold: Spread three-quarters of the sugar evenly over the pastry sheet. Fold the top half towards the middle and then fold the bottom half up to the middle, leaving approximately a 1 inch (2 cm) gap in the center. Repeat this folding process once more on both halves, distributing sugar evenly and maintaining the gap to create the layered log.
  5. Cut and Arrange Pastries: Sprinkle the remaining sugar on the folded log. Using a sharp knife, slice the log into 1 cm (1/2 inch) pieces. Place these cut pieces spaced apart on the baking sheets to allow them to puff up during baking.
  6. Chill If Necessary: If the puff pastry becomes too warm to handle, place it in the freezer for a few minutes. Avoid forcing or over-handling the pastry when warm, as this can damage its layers.
  7. Apply Egg Wash: Whisk one egg with a dash of milk and lightly brush the tops of the pastries. Optionally, dust with additional sugar for extra caramelization and crunch.
  8. Preheat Oven and Chill Pastries: Preheat the oven to 200°C (392°F), without fan. Chill the prepared pastries in the fridge or freezer, which helps maintain their shape during baking. Keep the second tray cold while baking the first.
  9. Bake Palmiers: Bake at 200°C (392°F) for about 15 minutes on one side, then flip them and bake for another 10 minutes or until the tops are golden brown and the bottoms are evenly baked. Repeat with the second tray of pastries.
  10. Cool and Serve: Let the palmiers cool slightly on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. Serve fresh for the best texture and flavor.
  11. Storage: Store any leftovers at room temperature in an airtight container for up to 2 days to maintain crispness.

Notes

  • Keep the puff pastry cold while working with it to prevent the butter layers from melting, which ensures a flaky texture.
  • Use a sharp knife for clean cuts to maintain the shape of each palmier.
  • Chilling the folded pastry before baking helps the palmiers hold their shape and results in better puffing.
  • Do not overcrowd the baking sheet; allow plenty of space between the palmiers for even baking and expansion.
  • If you want extra sweetness and crunch, sprinkle sugar over the egg wash before baking.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://aminabakes.com/homemade-palmiers-recipe/