CHRISTINE LOERTSCHER - FOOD PHOTOGRAPHY SERVICES
EASTERN TOWNSHIPS - MONTREAL - INTERNATIONAL
About the Recipe
Palmiers are one of those pastries I never get tired of—and I honestly don’t know many people who would disagree. Flaky, crisp, caramelized, and just sweet enough, they’re the kind of treat that looks elegant but is secretly so simple to make. If you’ve tried my Herby Puff Pastry Bites, you already know how magical puff pastry can be with just a few ingredients. This is that magic, in dessert form.
Also known as elephant ears or palm leaves, palmiers are a classic French pastry with roots that supposedly go back to the 17th century. There’s even a story that their shape was inspired by the palm trees in the royal gardens of Versailles. Whether or not that’s true, I love the idea of these golden swirls making their way from royal kitchens to my own coffee table.
All you need for this version is puff pastry, sugar, and cinnamon—yes, that’s it! Think of these as a crisp, French cousin to my Cinnamon Buns, but lighter, faster, and with way less fuss. I love them alongside a cup of tea or tucked into a cookie tin as an elegant (but effort-free) homemade gift.
When I need a last-minute treat that still feels a little fancy, palmiers are my go-to.
So let’s make some! You’ll be amazed how something this simple can taste so good.
Just 3 Ingredients – Puff pastry, sugar, and cinnamon. That’s it! Minimal effort, maximum payoff.
Crispy & Caramelized – The sugar melts into the layers, giving you that perfectly crisp, golden finish with a hint of caramel.
So Easy, So Fancy – They look elegant (hello, afternoon tea vibes) but take almost no time to make.
Perfect for Puff Pastry Leftovers – Got an extra sheet from those herby puff pastry bites? This is your excuse to use it deliciously.
Freezer-Friendly – Freeze them raw and bake straight from the freezer when you want something sweet in a pinch.
Great for Gifting – Tuck a few into a cookie box or wrap them in parchment for a last-minute homemade gift.
What You'll Love
Can I use store-bought puff pastry? Absolutely! In fact, that’s what I use here. Look for all-butter puff pastry if you can—it gives the best flavor and flakiest layers.
Can I make these ahead of time? Yes! You can freeze the shaped (unbaked) palmiers and bake them straight from frozen—just add an extra 2–3 minutes to the baking time. Baked palmiers also keep well in an airtight container for 3–4 days.
Do I have to use cinnamon? Nope! While I love that cinnamon-sugar combo (especially if you’re a cinnamon bun fan), you can skip the cinnamon entirely for a classic French-style palmier, or swap it for cardamom, orange zest, or even a bit of cocoa powder for something different.
Can I make them savory instead? Definitely! Leave out the sugar and cinnamon, and try filling them with grated cheese, pesto, or even tapenade. They’re super versatile—like I did with my herby puff pastry bites.
Why did mine unroll while baking? A few reasons! Make sure you chill the rolled dough before slicing and baking. Cold dough holds its shape much better and helps keep those tight little spirals intact.
Frequently asked Questions
Ingredients
2 Puff Pastry Sheets (thawed)
1/2 cup Granulated Sugar
4 tablespoons Cinnamon
Preparation
Begin by splitting your sugar and cinnamon quantities in half. We will be using one half per sheet of puff pastry.
Prepare your rolling area by sprinkling a fair amount of sugar onto your work surface. This will prevent the pastry dough from sticking as you roll it out as well as add the first bit of sweetness to your palmiers.
Using a rolling pin, roll out your first sheet of puff pastry so that it is quite thin (about 2mm thick). Try and keep the sheet in a rectangular shape as best you can as you roll it out. It does not have to be perfect, but keeping it as even as possible will help later on when you shape the dough into the cookies.
Next, take some more sugar and sprinkle it over the entire surface of your pastry dough (approximately 2-3 tablespoons). Next, sprinkle your cinnamon overtop your sugar.
When the surface has been well sugared, roll your rolling pin over the surface a few more times to press the cinnamon and sugar into the dough.
Next, it is time to shape the palmiers. At first, they will not resemble palmiers at all, they will look more like folded paper. Not to worry though, once the pastry puffs up during the baking process, you will soon begin to see the heart shape form.
To properly fold your dough you must imagine a vertical line that runs down the middle of it. Fold in the left and right sides in two folds towards the center. So, first fold in 1/4 of the dough and then again so that both sides connect at the imaginary center line.
Sprinkle the newly folded dough with another tablespoon or so of sugar and use your roller to once again, press the sugar into the dough. (Lots of repetitive steps, as you can see).
Once you have the two sides folded in you can now finish folding the dough by bringing the two folded sides together. Guess what the next step is?
That's right! Sprinkle, sprinkle, roll, roll.
Repeat all the steps for the second sheet of pastry dough.
When all has been sugared and rolled, it is time to place your sheets into the fridge to chill for about 20 minutes.
In the meantime, heat your oven to 400F.
When the dough has chilled, remove it from the fridge and cut it horizontally into 2cm wide stripes. Place the slices (cut side down) onto a parchment lined baking sheet.
Bake the palmiers for 10-13 minutes flipping them halfway through.
Remove them from the oven when they are crisp and golden brown.
Let cool for 15-20 minutes and enjoy!
These palmiers will stay fresh in an airtight container for 3-4 days.
