How to Make Palmiers, the Flaky, Buttery Pastry You Didn’t Know You Needed in Your Life
Updated: Apr. 24, 2018Learn how to make palmiers, a delicious pastry that can go sweet or savory. We break it down step by step with photos to guide you.
When you take a bite of a palmier, the pastry shatters between your teeth in a delightful crunch, then the buttery, flaky dough melts in your mouth. The pastry is addictively light, making it the perfect nibble after a dinner party alongside a cocktail or last glass of wine. I like it best for breakfast, with a big mug of coffee and a newspaper to catch the crumbs. Find more delicious breakfast bakes this way.
Also known as elephant’s ears, pig’s ears, French hearts and eyeglasses, the delicate pastry looks like a figure 8, with pretty swirls of pastry running through each side. Frankly, it looks fancy, fussy and complicated-as though it belongs in a French patisserie window, not on your kitchen counter. Happily, palmiers are actually incredibly simple to prepare at home, and they only require two ingredients.
Read on to learn how to make palmiers, with step-by-step photos to guide you.
How to make traditional sweet palmiers
You’ll need:
1 cup sugar, divided. (You can use plain white sugar, raw sugar for an added crunch, brown sugar for a molasses flavor, or a mix.)
1 sheet frozen puff pastry, preferably made with butter, thawed (thaw in the fridge the night before you’re going to bake)
Step 1: Prepare the first sugar layer
You’ll need a relatively large surface to make palmiers, so set up on a cleared countertop or table. Sprinkle the surface with 1/4 cup of the sugar. Unfold your pastry sheet across this. Sprinkle the top with 2 tablespoons of sugar.
Step 2: Roll and sprinkle again
Roll the dough into a 14×10-in. rectangle. Sprinkle with 1/2 cup sugar. You want the sugar to cover the sheet as evenly as possible, but leave a 1/2 in. perimeter around the edges. Lightly press the sugar into the pastry.
Test Kitchen tip: When working with the dough, it should feel cool to the touch, not room temperature. If it becomes limp or warm, refrigerate it for 30 minutes until it’s cool. You can do this at any step in the process, up to baking. Why? If the dough becomes too warm, the butter may melt, ruining the flaky layers that distinguish puff pastry.
Step 3: Roll it up
With a knife, very lightly score a line across the middle of the pastry, widthwise. Starting at one end, roll the dough up into a log (like a jelly roll, if you’ve made one). Stop at the score mark in the middle. You’ve made one half of the palmier; stop to admire the pretty swirl of your rolled dough.
Then roll the other end up, stopping when you reach the middle.
Step 4: Slice and bake
Heat the oven to 425°. Line baking sheets with parchment paper to keep the dough from sticking.
Test Kitchen tip: We needed two sheets to hold all the palmiers. You can also bake one batch at a time. Keep the unbaked palmiers cool until baking time. If you only have one baking sheet, wait for it to cool off before loading on another batch. You don’t want the hot pan to melt the butter.
Cut the log of dough in slices about 3/8-in. thick. As you cut, you’ll see your pretty palmier shape. Set the slices out on your baking sheets, cut side up. Space them about 2 inches apart. Sprinkle lightly with 1 tablespoon sugar.
Bake at 425° for 12 minutes. Turn pastries over and sprinkle with the remaining sugar. Bake 5 minutes longer, or until golden brown and glazed.
Step 5: Cool and enjoy
When the palmiers are done, remove to wire racks to cool completely. Store them in airtight containers until you plan to eat them. Note that palmiers taste the best the day they’re baked. (Oh darn, you’ll have to finish them off.)
You should have about two dozen tasty palmiers.
More Flavor Ideas for Palmiers
Sweet
Incorporate these sweet ideas into the directions above.
- Add spices like cinnamon or cardamom
- Add dried fruits like raisins or chopped apricots
- Spread a bit of jam onto the dough
- Add chopped nuts, like walnuts or almonds
Savory
Savory palmiers make fantastic snacks with drinks and appetizers! (Please note: Omit the sugar for all of these.)
- Spread the pastry with pesto
- Sprinkle the pastry with cheese
- Add chopped olives or capers (drain well so you don’t add too much liquid to the dough)
- Add chopped nuts, like walnuts or almonds
Now that you’ve had the chance to use puff pastry, give one of these great recipes a try!
Puff Pastry Chicken Potpie
When my wife is craving comfort food, I whip up this chicken pot pie with puff pastry. It's easy to make, sticks to your ribs and delivers soul-satisfying flavor. —Nick Iverson, Denver, Colorado
Tomato and Corn Cheesy Pastry Bites
Local veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. —Kristen Heigl, Staten Island, New York
Strawberry Shortcake Puffs
When my wonderful friend Kelly brought me a pint of strawberries, I didn’t want to just eat them straight (tempting as it was). I decided to make strawberry shortcake with my own pretty, elegant spin. These light and airy puff pastry stacks let the fruit shine. —Jenny Dubinsky, Inwood, West Virginia Check out these 16 puff pastry desserts that will satisfy your sweet tooth.
Fontina Asparagus Tart
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
Ham and Broccoli Puffs
These starters look complex, but they're easy to make and still very elegant. —Lynda McCulloch, San Antonio, Texas
Brie Cherry Pastry Cups
Golden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio
Brunch Puff with Sausage Gravy
When company stays overnight, I make this puff with sausage gravy as a hearty breakfast treat. It’s meaty, cheesy and delightful with a fresh fruit salad. —Danielle Cochran, Grayling, Michigan
Puff Pastry Danishes
Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. —Chellie Helmke, Jackson Center, Ohio
Provolone Beef Pastry Pockets
My children always make sure they're home when they find out we're having these pockets for dinner. They're a smart way to use leftover pot roast. —Karen Burkett, Reseda, California
Butternut, Kale and Cashew Squares
Butternut squash and kale are two of my favorite fall vegetables. Combined with cashews and feta in a puff pastry, it makes me think this could be a fall version of spanakopita! This could be served for brunch or lunch, or as a dinner entree. You also can make the pieces smaller and serve it as an appetizer. —Arlene Erlbach, Morton Grove, Illinois
Onion Brie Appetizers
Guests will think you spent hours preparing these cute appetizers, but they're really easy to assemble, using purchased puff pastry. And the tasty combination of Brie, caramelized onions and caraway is terrific. -Carole Resnick, Cleveland, Ohio
Mediterranean Tomato Bites
My friend Mary served these lovely appetizers at a summer gathering several years ago, and I adapted it a bit to my taste. It's a great August recipe when tomatoes and herbs are at their freshest! —Susan Wilson, Milwaukee, Wisconsin
Southern Brunch Pastry Puff
My family just about jumps out of bed when the smell of eggs, sausage and buttery pastry hits their noses. This recipe is morning magic. —Misty M. Leddick, Chester, South Carolina
Caramel Apple Strudel
My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family's heritage. —Sarah Haengel, Bowie, Maryland
Chickaritos
This recipe is one I created, substituting chicken for beef and omitting the frying, when our son grew fond of a fast-food restaurant's "junior burritos." They've been a big hit with our whole family ever since! —Nancy Coates, Oro Valley, Arizona
Chocolate Banana Bundles
Banana with chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and brown sugar mixture left over from coating the bananas, or sprinkle on a dash of sea salt. —Thomas Faglon, Somerset, New Jersey
Honeyed Pears in Puff Pastry
A honey of a salute to late-summer pear season, this cozy dessert looks both elegant and decadent. Wrapped in puff pastry, the pears resemble little beehives. —Heather Baird, Knoxville, Tennessee
Pancetta, Pear & Pecan Puffs
I was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois
Raspberry Chocolate Puffs
This chocolaty, flaky dessert is one of my favorite show-off recipes because it makes a spectacular presentation. The best part? It’s actually surprisingly easy and quick to make. —Anneliese Deising, Plymouth, Michigan
Cheesy Chicken Wafflewiches
I've had lots of fun experimenting with my new waffle maker. I decided to use shredded meat, cheese and vegetables for a savory twist. Make sure the griddle is hot before adding the sandwiches. —Marietta Slater, Justin, Texas
Swedish Puff Coffee Cake
Some of my most treasured childhood memories involve waking to the heavenly scent of this almond-glazed coffee cake baking in the oven. — Mary Shenk, DeKalb, Illinois
Pesto Twists
Use pesto made straight from your garden if you make these in the summer or purchase it prepared from the grocery store to fill these easy appetizers. —Jaye Beeler, Grand Rapids, Michigan
Palmiers
It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Shiitake Scrambled Eggs in Puff Pastry
Easter brunch will be an event to remember with this elegant egg pastry as the main dish. Everyone will love the bold flavors and light texture. —Jamie Brown-Miller, Napa, California
Smoked Salmon Bites with Shallot Sauce
Tangy mayonnaise-Dijon sauce adds zip to flaky pastry and layers of crisp arugula, thinly sliced smoked salmon and nutty-flavored Asiago cheese. —Jamie Brown-Miller, Napa, California
Oktoberfest Strudels
My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. —Cleo Gonske, Redding, California
Potato Ham Omelet Pie
As a holiday kickoff, my family gets together in early December for a hearty brunch before going out to cut our Christmas trees. This flavorful breakfast pie, assembled in layers, was a big hit at last year's gathering. —Shelly Rynearson, Oconomowoc, Wisconsin
Chocolate Hazelnut Mousse Cups
Three of my favorite foods—chocolate, hazelnuts and puff pastry—come together for an impressive dessert. Dress them up with a drizzle of melted chocolate and sprinkling of chopped nuts. —Roxanne Chan, Albany, California
Mini Party Burgers
We love finger foods in the South. For parties, I make mini burgers in advance and then wrap them in pastry, bake them and serve them with assorted sauces. —Monica Flatford, Knoxville, Tennessee
Individual Turkey Potpies
Savory, creamy potpies are a great way to make leftovers new again. These are not your grandma's pot pies...they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.—Victoria Bond, Tempe, Arizona
Raspberry & Cream Cheese Pastries
I wanted to surprise my grown daughter with a different dessert for her birthday. The puff pasty tarts I dressed up have a chocolaty center with a splash of amaretto.—Jennifer Zuk, Burnaby, British Columbia
Individual Beef Wellingtons
A savory mushroom-wine sauce is draped over golden pastry. This elegant entree is perfect to present to guests on Christmas. —Taste of Home Test Kitchen
Aussie Sausage Rolls
I was born and raised in Australia, but moved to the U.S. when I got married. When I long for some Australian recipes, I bake up a batch of this sausage roll recipe and share them with neighbors or co-workers. —Melissa Landon, Port Charlotte, Florida
Puffed Apple Pastries
For a little extra indulgence, serve these oven-fresh pastries with a scoop of creamy vanilla ice cream. Cherry pie filling can be substituted for the apple. —Taste of Home Test Kitchen
Caramelized Fennel Tarts
Fennel is a favorite of mine, no matter how it’s cooked, but I think it is really amazing sauteed until rich and golden, then baked on delicious puff pastry. I’ve served these as a side dish and as an appetizer.—Lisa Speer, Palm Beach, Florida
Greek Breadsticks
Get ready for rave reviews with these crisp breadsticks twisted with Greek-inspired goodness. Best served fresh from the oven. —Jane Whittaker, Pensacola, Florida (Galaktoboureko is another Greek recipe that uses phyllo dough—it's a custard-based dessert that goes great with coffee.)
Reuben Rounds
Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland
Quiche Pastry Cups
My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise since she never seemed to use the same combination of ingredients twice. As children, we took guesses as to what we'd find in the tender crust—the game always added fun to our meals. —Denalee Standart, Rancho Mureta, California
Sweet Almond Twists
These delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. Your guests will never guess the recipe calls for packaged frozen dough. When I give them as a fresh-baked gift, I tuck in a note saying that they're best served warmed—and right away! —Gloria Devendittis, Waterford, Connecticut
Mushroom Palmiers
I found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it’s still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers also freeze well. —Judy Lock, Panhandle, Texas
Mini Sausage Pies
The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies—which makes them even better! —Kerry Dingwall, Ponte Vedra, Florida
Peanut Butter Cup Napoleons
Top layers of puff pastry and peanut butter ice cream with a warm, sweet drizzle the whole family will love! It’s a terrific last-minute dessert, or you can freeze the cooled pastry and scooped ice cream separately in an airtight container the day before you serve it. —Jeanne Holt, Mendota Heights, Minnesota
Cranberry Bacon Galette
Sweet, smoky, tangy, fresh: The flavors in this distinctive appetizer are sure to perk up taste buds for dinner. I sprinkle the warm squares with basil and then add a dollop or two of the mascarpone cheese topping. —Merry Graham, Newhall, California
