Palmiers Recipe
Palmiers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min.

Ingredients

  • 1 cup sugar, divided
  • 1 sheet frozen puff pastry, thawed

Directions

Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry.
With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at one short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices.
Place cut side up 2 in. apart on parchment paper-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers. Yield: About 2 dozen.
Originally published as Palmiers in Complete Guide to Baking 2004, p202

Nutritional Facts

1 pastry: 83 calories, 3g fat (1g saturated fat), 0mg cholesterol, 34mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 1g protein.

  • 1 cup sugar, divided
  • 1 sheet frozen puff pastry, thawed
  1. Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry.
  2. With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at one short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices.
  3. Place cut side up 2 in. apart on parchment paper-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers. Yield: About 2 dozen.
Originally published as Palmiers in Complete Guide to Baking 2004, p202

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oeg1kallee User ID: 152044 150073
Reviewed Dec. 17, 2013

"happy, happy, joy , joy....so glad to have this easy peasy recipe. I used cinnamon sugar for a bit more flavor. My mom loves these, so glad to be able to make them for her. This would be great to serve at a ladies tea. Light, crisp and lovely"

MY REVIEW
tracy977 User ID: 885345 104881
Reviewed Oct. 17, 2010

"Super easy and crunchy! These were a big hit!"

MY REVIEW
jennhen73 User ID: 1337594 134353
Reviewed Feb. 17, 2010

"These seemed to simple to be fabulous - but I took them to a party and they disappeared before I knew it!"

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