I make this palmiers recipe whenever I want a treat that looks incredibly fancy but requires surprisingly little effort to pull together.
The combination of buttery layers and sweet cinnamon sugar creates a texture that is both crisp and tender. You will find that this palmiers recipe quickly becomes a staple for last-minute gatherings or quiet afternoon cravings.
The Secret to Perfect Palmiers
Using high-quality puff pastry means you get all the flaky layers without the labor-intensive process of making dough from scratch. I appreciate how this shortcut allows me to focus on getting the perfect caramelized finish.
The ratio of cinnamon to sugar is key for achieving that classic warm flavor without overpowering the butter. I find this palmiers recipe strikes the right balance, making it sweet but not cloying.
These cookies store beautifully, staying crisp for days if kept in an airtight container. You can easily bake a batch on the weekend and enjoy them with your morning coffee all week long.
If these flaky treats sparked your baking creativity, you might also enjoy my Quick Peanut Butter Blossoms Recipe for another classic favorite, or try the Cozy Linzer Cookies Recipe when you need something equally festive.
Gathering Your Palmiers Ingredients
Here are the simple items you will need to bake these treats:
- Salted butter: You will melt this to brush onto the pastry, helping the sugar stick and adding richness.
- Granulated sugar: This caramelizes in the oven to create the signature crunch and sweetness.
- Ground cinnamon: Adds a warm, aromatic flavor that pairs perfectly with the caramelized sugar.
- Puff pastry: You can use a homemade batch or a high-quality store-bought box (thawed but cold).
How I Make This Palmiers Recipe
Let’s get baking with these simple steps:
- Begin by preparing your filling mixture in a small bowl. Whisk the granulated sugar and ground cinnamon together until they are completely combined and uniform in color. Set this bowl aside for a moment while you prepare your workspace. Having this ready beforehand ensures you can work quickly once the cold dough is out of the fridge.
- Take your puff pastry and lay it out on a clean, flat surface. If you are using store-bought dough that comes folded, gently unfold it. Roll the dough out slightly into a rectangle shape, aiming for about 11 by 15 inches. You want the dough to be even in thickness so that your palmiers bake consistently.
- Dip a pastry brush into the melted salted butter and coat the entire surface of the rolled-out dough. You want a light, even layer that reaches almost to the edges. Immediately sprinkle a generous amount of the cinnamon-sugar mixture over the butter. I like to use a rolling pin to gently press the sugar into the dough, which helps it adhere better during the folding process.
- Now it is time to shape the cookies. Fold the shorter edges of the rectangle toward the center, meeting in the middle but leaving a small gap of about an inch or two. Brush the newly exposed dough strips with more melted butter and sprinkle them with another layer of the cinnamon-sugar mixture. Gently press the sugar down again with your hand or the rolling pin.
- Fold the dough inward again so the folded edges meet in the center. Brush the top with a little more butter and add another dusting of sugar. Finally, fold one half over the other as if you are closing a book. You should now have a long, thick log of layered dough. Wrap this log tightly in plastic wrap and place it in the refrigerator. It needs to chill for at least one hour to firm up, which makes slicing much easier and cleaner.
- About 20 minutes before you are ready to bake, preheat your oven to 415°F (215°C). Line two large baking sheets with parchment paper. Take the chilled log out of the fridge and unwrap it. Using a very sharp knife, slice the log into pieces that are roughly half an inch thick. The cold dough should cut cleanly without squishing the layers.
- Arrange the slices on your prepared baking sheets, leaving at least 2 inches of space between each one. These cookies expand significantly as the layers puff up, so giving them room is crucial. Bake them in the hot oven for 13 to 15 minutes. Keep an eye on them near the end; they should be puffed and golden brown with caramelized edges. Let them cool completely on the baking sheet to crisp up before serving.
Pro Tips for Palmiers
Chilling the dough is the most critical step to ensure your cookies hold their beautiful shape. I never rush this part because warm dough leads to misshapen cookies that lose their distinct layers.
Make sure your oven is fully preheated to the high temperature before you slide the trays in. This burst of intense heat is what causes the moisture in the butter to create steam, giving this palmiers recipe its famous lift.
If you notice the sugar starting to burn before the pastry is fully cooked, you can lower the oven temperature slightly for the last few minutes. I keep a close watch during the final stage of baking since caramelized sugar can turn dark very quickly.
How to Serve This Palmiers
I love serving these crisp, buttery cookies alongside a hot cup of espresso or tea in the afternoon. The bitterness of coffee pairs wonderfully with the sweet, caramelized crunch of the pastry.
You can also add this palmiers recipe to a holiday dessert spread for an elegant touch. They look beautiful piled high on a platter and offer a lighter, crispier alternative to heavy cakes or soft cookies.
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Print
Easy Homemade Palmiers
- Total Time: 1 hr 32 min
- Yield: 35 cookies 1x
- Diet: Vegetarian
Description
Crisp, buttery, and caramelized, these classic French palmiers are made with just four simple ingredients. Perfect for a quick yet elegant dessert.
Ingredients
- 4 tablespoons salted butter, melted
- 2 1/2 teaspoons ground cinnamon
- 3/4 cup (145 g) granulated sugar
- 1 package puff pastry (homemade or store-bought), thawed
Instructions
- In a small mixing bowl, whisk together the granulated sugar and ground cinnamon until fully combined.
- On a clean surface, roll out the puff pastry into a rectangle approximately 11×15 inches in size.
- Brush the surface of the pastry with the melted butter, then sprinkle evenly with the cinnamon-sugar mixture. Gently press the sugar into the dough with a rolling pin.
- Fold the short sides of the dough toward the center, leaving a small gap in the middle. Brush the exposed dough with more butter and sprinkle with more sugar mixture.
- Fold the sides inward again to meet in the center. Brush with butter and sprinkle with sugar one last time.
- Fold the dough in half like closing a book to create a log. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 415°F (215°C) and line baking sheets with parchment paper.
- Slice the chilled log into 1/2-inch thick slices and arrange them on baking sheets, spacing them 2 inches apart.
- Bake for 13-15 minutes until puffed and golden brown. Allow to cool completely on the baking sheet.
Notes
Ensure the pastry stays cold before baking for the best puff.
- Prep Time: 18 min
- Chilling Time: 1 hr
- Cook Time: 14 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 5g
- Sodium: 77mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 17mg
Keywords: palmiers, puff pastry cookies, easy dessert, french pastries, cinnamon sugar cookies