Palmiers Recipe
James Carrier
Notes: Thaw dough at room temperature for about 1 hour, or overnight in the refrigerator. Look for large-crystal decorating sugar at cake-decorating supply stores and some well-stocked supermarkets. Store palmiers airtight at room temperature up to 3 days; freeze to store longer.


Makes 36 cookies

Recipe from


Nutritional Information

Calories 88
Caloriesfromfat 55 %
Protein 1 g
Fat 5.4 g
Satfat 0.9 g
Carbohydrate 8.9 g
Fiber 0.2 g
Sodium 36 mg
Cholesterol 0.6 mg


About 1/2 cup granulated sugar
1 package (17.3 oz.) frozen puff pastry sheets, thawed (see notes)
Clear large-crystal decorating sugar (optional)


1. Sprinkle work surface lightly with granulated sugar. Lay one sheet of puff pastry flat on surface and sprinkle evenly with about 3 tablespoons sugar. Beginning at one side, fold in dough, 1/2 inch at a time, to the center of the square. Repeat to fold in the other side so the two rolls are touching.

2. With a sharp knife, cut roll crosswise into 1/4- to 1/2-inch-thick slices. Lay cookies flat, 1 inch apart, on buttered 12- by 15-inch baking sheets. Repeat to fold and slice remaining sheet of puff pastry; arrange cookies on baking sheets. Sprinkle cookies generously with large-crystal decorating sugar (or more granulated sugar).

3. Bake cookies in a 375° regular or convection oven until golden brown all over, 18 to 22 minutes; if baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer palmiers to racks to cool completely.

Nutritional analysis per cookie.


December 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note