French pastries have a reputation for being fussy. Palmiers said “nah.”
These crispy, caramelized butterfly cookies are just puff pastry, sugar, and butter. No rolling pin gymnastics. No chill time. Just fold, slice, bake, and pretend you spent hours in the kitchen.
Ingredients
Makes about 20 palmiers.
- 1 sheet frozen puff pastry, thawed
- ½ cup granulated sugar, plus more for rolling
- 2 tablespoons unsalted butter, very soft
Step-by-Step Instructions
Step 1: Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Sprinkle a clean surface with a thick layer of sugar.
Step 2: Sugar the Dough
- Unfold puff pastry onto the sugar. Lightly roll it to press sugar into both sides.
- Spread soft butter over the top. Sprinkle with remaining sugar.
Step 3: Fold Like a Letter
- Fold the left edge toward the center. Fold the right edge to meet it.
- Fold again like a book (left over right). You’ll have a 4-layer strip.
- Chill for 10 minutes to firm up.
Step 4: Slice & Bake
- Slice the log into ¼-inch slices. Dip cut sides in sugar.
- Place on baking sheet, 2 inches apart. Flatten slightly.
- Bake for 10-12 minutes. Flip and bake 3-5 more minutes until deep golden and caramelized.
- Cool on a wire rack. Try not to eat all twenty.
Summary
Prep Time: 10 minutes | Bake Time: 15 minutes | Total Time: 25 minutes
Yield: 20 palmiers | Difficulty: Easy
Storage Notes
Store in an airtight container at room temperature for up to 5 days (if they last that long). Freeze baked palmiers for up to 2 months. To re-crisp, bake at 350°F for 5 minutes.
