Mini Palmiers Recipe
These delicious and flakey palmiers only require 3 ingredients and are super easy to prepare! They take right around 30 minutes to prepare but everyone will think you slaved away in the kitchen for hours to prepare them!
Servings: 48 cookies
Calories: 33kcal
Equipment
- pastry scraper or sharp knife
Ingredients
- 1 puff pastry sheet
- ⅓ cup granulated sugar
- ⅛ teaspoon sea salt
- ¼ teaspoon cinnamon (optional)
- red spinkles (optional)
Instructions
- Defrost one sheet of puff pastry in the refrigerator until thawed and easy to work with. Freeze the remaining sheet for another time, unless you want to make a double batch.
- Mix ⅓ cup of sugar with a pinch sea salt. If you'd like, add ¼ teaspoon of cinnamon to make cinnamon sugar. Pour a few tablespoons of the sugar mixture onto your work surface and distribute it into the size of your pastry.
- Unroll the puff pastry onto your work surface and roll out lightly with the rolling pin. Slice the puff pastry in half lengthwise so that you have 2 rectangles. Place one section aside in the refrigerator while you work with the other half.
- Flip your puff pastry lengthwise and roll gently on both sides so that the sugar adheres to the puff pastry dough. Next, fold the sides toward the center going only half way towards the center point, gently roll flat.
- Fold one more time so that the folds meet in the center. Gently flatten with rolling pin. Fold one last time and flatten with the rolling pin.
- Cover with plastic wrap and chill the pastry for 15 minutes in the freezer. Slice chilled dough into ¼ inch portions using a pastry scraper or a sharp knife. You should have approximately 24 slices. Arrange the mini palmiers cut side up a few inches apart on the parchment lined sheet pan.
Baking Instructions
- Preheat oven to 425°F
- Bake in a preheated oven for 6 minutes or until golden brown around the edges. Remove from the oven and flip. Sprinkle with red sugar sprinkles (optional). Bake for an additional 5 minutes or until golden brown.
- Cool the palmiers on a wire rack before storing in an air-tight container.
Video
Notes
- One sheet will make 48 mini palmiers cookies or 24 large ones. If you want to make regular sized palmiers, don't slice the puff pastry into 2 portions.
- An even easier way to make this palmiers recipe is to roll the left side and the right side of the pastry towards the center until they meet. You can then gently flatten both sides with the rolling pin before you make the final fold.
- I like to pull the palmiers slightly apart at the top and gently pinch them at the bottom to give them a heart-shape.
- If you don't want to bake the sliced palmiers all at once, store them in a plastic bag and bake them from frozen anytime you're in the mood for a sweet treat!
- Since oven temperatures vary greatly, keep a close eye on the palmiers as they can go from perfect to scorched in no time! You may need to pull them out sooner.
- If you decide to make full-sized palmiers, you'll need to increase the baking time.
- You can also make savory palmiers by adding cheese, diced bacon, caramelized onions, or pesto.
Nutrition
Serving: 1cookie | Calories: 33kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 0mg | Calcium: 1mg | Iron: 0.1mg
