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Author:
Franco Salzillo
French palmiers have many names. They’re initially called that way because they resemble a palm heart or palm tree leaf, but they’re also known as pig’s or elephant ears when they’re large. Palmiers have a place in everyone’s heart, and it’s for their crunchy texture, buttery flavor and sugar coating. How to beat that?
And although you can find French palmiers almost everywhere, there’s nothing better than homemade. And here’s a secret: you only need three ingredients and less than an hour of your time to make a batch of pretty palmiers.
Here’s how to make crispy palmiers and get them right the first time. And yes, they’ll look, feel and taste just like store-bought — they’ll be even better.
To make French palmiers, we’re using frozen puff pastry. I guess you can make it from scratch, but why bother? Frozen puff pastry is made of many dough layers divided by a thin butter spread, and it puffs beautifully in the oven.
Make sure you thaw the puff pastry the night before making your palmiers and unfold it carefully without breaking it. Then, roll the pastry on a floured surface and brush it with melted butter. You’re almost done!
The last part is coating the puff pastry with sugar. The hardest part, though, is shaping the palmiers, but it’s not particularly hard either.
It helps if you visualize a palmier. It has a heart shape, and you must replicate it by folding the puff pastry halfway on both sides, create a log and cut it into the final palmiers. That’s easy, right?
Bake these beauties, let them cool down and share them with the entire neighborhood. These are formidable gifts for your loved ones and yourself as well!
Roll the puff pastry on a floured surface and cut into an even rectangle if necessary.
Brush the puff pastry with butter and coat with half the sugar. Gently roll to prevent it from falling off.
Preheat the oven to 425°F.
Cut the rectangle into smaller, long rectangles of around 4-inches thick.
Fold each new rectangle halfway on both sides and gently fold in half to form the palmier’s traditional heart shape.
Cut the rolls into 1/2-inch pieces and place them on a baking tray lined with parchment paper.
Bake for 15 minutes or until fluffy and golden.
Cool in a rack entirely and serve.
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