A sheet of puff pastry, rolled out over a layer of sugar and salt so the sweetness presses into the dough from both sides, then folded in from each edge toward the center until the two sides meet. Sliced into rounds and baked until the sugar caramelizes around the edges, the layers fan out into the shape that gives palmiers their name. The whole process takes about twenty minutes, most of which is baking.

These work alongside almost anything, a scoop of ice cream, a plate of fruit, even a cheese board where their sweetness plays against something sharp. Two people get through a batch easily, and the caramelized sugar means they stay crisp rather than going soft, which makes them as good the next day as they are still warm from the oven.

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Key Ingredients in This Recipe

ingredients to make classic French palmiers.

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Pastry dough
Sugar
Salt

How to Make Classic French Palmiers

Step 1 - Thaw sheet of pastry dough. Sprinkle counter with sugar-salt mixture and roll dough out on counter.

Step 1 – Thaw one sheet of pastry dough according to the directions on the packaging. You can do it overnight in the fridge or on the day off (thaw times differ, of course).

In a bowl, mix sugar and salt. Sprinkle your countertop with the sugar mixture. Place the pastry dough on top and sprinkle more sugar mixture on top of the dough.

Roll the dough into a square of about 13×13 inches. While doing this you’ll press the sugar into the dough, from the bottom up and from the top down.

Step 2 – Brush the excess of sugar off the dough, and roll one side toward the center. If you need a guide, make a small indentation in the middle, so you know what you’re aiming for.

Step 3 – Roll the other side toward the center, so they’ll meet in the middle.

Flip the rolled pastry over and gently press down and on the sides with your hands to form a compact roll.

Step 4 – Use a sharp knife and cut the rolls into about ½-inch slices. A serrated knife may work best. Place the slices on a baking sheets lined with parchment paper. Spacing the cookies about 1.5 inches apart.

If the rolls unravel during the process, just roll them back together. They may not look perfectly round; the pressure of the knife may do that, but they will turn out and become round during the backing.

Preheat the oven to 425°F.

Step 4 - Use a sharp knife and cut the rolls into about ½-inch slices.

Step 5 - Bake the cookies 6-7 minutes. Flip the cookies around and bake them another 5-6 minutes

Step 5 – Bake the cookies for about 6-7 minutes, the top will still be pale, but the bottom will be golden. Flip the cookies around and bake them 5-6 minutes (be careful they are very hot).

Some ovens may not cook evenly, so you may want to re-arrange some of the cookies from the middle to the side of your baking dish to make sure they all come out the way you want.

Check regularly after you flip the Palmiers; the step from golden to over-baked comes fast.

Allow cookies to cool on the baking sheet for a few minutes. Then transfer to a wire rack to cool completely. They are crisp when they are totally cooled.

Other French Cookies to Try

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