Description
These Sugar Kissed Palmiers are crisp, buttery, and just sweet enough to disappear fast. They’re the kind of treat you make once, and suddenly, everyone’s hovering near the oven.
Ingredients
Scale
- 2 sheets puff pastry, thawed but still cold
- 1 1/2 tbsp granulated sugar, plus extra for sprinkling and dipping
Instructions
- Heat the oven to 200 C and line 2 baking sheets with parchment paper. This keeps the sugar from sticking and burning.
- Sprinkle about 1 tbsp of granulated sugar evenly over a clean work surface.
- Lay 1 sheet of puff pastry directly onto the sugar, then sprinkle another light layer of sugar over the top.
- Roll the puff pastry sheet gently with a rolling pin into a 10-inch square. Don’t press too hard.
- You want it flat, not squished.
- Fold the left and right sides inward so they meet in the center.
- Sprinkle a tiny bit more sugar over the folds, then fold those same sides inward again so they meet once more.
- Fold one half over the other, like closing a book. Press lightly so it holds together, but don’t flatten the layers.
- Slice the pastry crosswise into 1/2 inch thick pieces using a sharp knife.
- A gentle sawing motion works best so the layers stay neat.
- Dip both cut sides of each slice into extra granulated sugar, then place them cut side down on the prepared baking sheet, leaving space between each one.
- Repeat all steps with the remaining puff pastry sheet and sugar.
- Bake in the middle of the oven for about 12 minutes until the bottoms are deep golden and caramelized.
- Flip each palmier carefully, then bake for another 5 to 7 minutes until the second side is just as golden.
- Transfer to a cooling rack and let them cool completely.
- They crisp up more as they cool, so don’t rush this part.
Notes
Created, prepared, tried, and tested Gail:
