How to Make Palmiers
Written by joythebaker on January 28, 2009 – 2:32 pm -
I’ve now typed about seven different introductions to this post, only to completely delete them all.
I’m trying my best to avoid words like unemployment, recession, war and ceasefire. Ugh… the world seems to be in the thick of it right now, and here we are just trying to work it out for ourselves everyday.
I don’t have epic solutions to offer you, but I do have a band-aid: lots of love and loads of sugar.
How will that do you?
Let’s make Palmiers. Let’s make Elephant Ears. And you know what? Let’s use store bought puff pastry, because we’re going to need these cookies toot sweet!
There’s a trick to buying store bought puff pastry. You have to search for the quality stuff. Most grocery stores carry a frozen puff pastry that is loaded with all sorts of mystery fat. Look at the ingredients list before you buy.
Dufour is a puff pastry made with only butter. It’s the good stuff. It’s the only way to go with store bought puff pastry. No… they didn’t pay me to say that, although I sorta wish they would. Don’t know where to find Dufour? You could have it shipped to you!
Palmiers are unbelievably easy once you’ve got your hands on some good puff pastry. All you’ll need is:
lots of granulated sugar ( I started with about a cup of granulated sugar)
one package of all butter puff pastry.
a pan lined with parchment paper, a silicone mat, or greased and floured.
Here’s a step by step extravaganza.
Preheat the oven to 400 degrees F. Measure out one cup of granulated sugar (it doesn’t have to be exact) and sprinkle about half of the sugar onto a clean work surface. Unfold the thawed puff pastry onto the sugared surface and sprinkle the top of the pastry with the remaining sugar.
The Dufour Puff Pastry unfolds out of the package just about the length and width you’re looking for. You’ll just need to roll it to thin it a bit, extending it about 1/2 to 1-inch on all sides.
What’s that? You have a little rip on the seam of your puff pastry!? Me too. Maybe just try to patch that up a bit. But really? It’s not that big a deal. Don’t sweat it!
Your puff pastry should be roughly 8(to10)x12-inches in size. Now start rolling. Roll up the left vertical side towards the center seam. Roll the right vertical side towards the center too.
Gently press together, like so. Wrap in plastic wrap and refrigerate for an hour, or until cold and firm.
Remove dough from the fridge and slice in 1/2-inch slices. Place on lined baking sheet. Bake in 400 degree F oven for 10 to 15 minutes of until golden brown. You may want to rotate the baking sheet halfway through baking. Keep a close eye on the cookies after about 11 minutes. They might burn quickly.
If using just a greased and floured baking pan instead of a parchment or silicone lined pan, remove the cookies from the pan immediately after they come out of the oven. If you’ve lined you baking sheet, you’re fine to let the cookies cool on the sheet.
Tags: Cookies, puff pastry, recipe, yummy
Posted in Cookies, Recipes, Snacks | 67 Comments »
Yum! Could you just ship me those palmiers?!!? LOL They look so flaky and delish:)
These look so delicate! I bet they were delicious.
[...] How to Make Palmiers from Joy the Baker Elephant Ears from Jumbo Empanadas [...]
Can’t believe how easy they are to make! Not to mention so cheap and delicious! Thanks!!!!!
Love puff pastry! Saw a recipe recently which was a savory palmier using cheddar and bits of ham. Have you ever tried anything like that?
Thanks!
[...] Kaynak: Joy the Baker – How to make palmiers? [...]
I love that purple ring! I have one exactly like it in red. I got mine from Forever21, did you?
I just made these and can vouch for a) ease of baking and b) taste (out of this world!).
From a non-domestic : THANK YOU
I make a savory version of these as appetizers at dinner parties!! They are delicious!!
[...] I’ve taught you how to make Palmiers. Have you made them yet? It’s amazing how easy they are. The only trick is to get the right store-bought puff pastry. Make sure to buy an all butter puff pastry like Dufour. Puff pastries that aren’t made with all butter are liable to have all sorts of mystery fat in them. Ick. [...]
I’ve made these before but not with the pastry dough you mention. I’ll try to find it and make again. Photos are fab as always! Carmen
[...] If you have never stopped by Joy the Baker she has a great step by step direction on Palmiers. [...]
I just tried these for Parisian Thanksgiving (wine, cheese, pastries, gluttony), and they were so simple!! I stuck my puff roll in the freezer for about 15 minutes and they cut just fine, I baked for 8 minutes, turned, baked 4 more minutes. Amazing. Thank you for this. I also brushed them egg wash right before they went into the oven, for funsies.
[...] I first came across the recipe for palmiers in Lily’s Wai Sek Hong, and in Joy The Baker. [...]
[...] How to Make Palmiers… or How to Make Puff Pastry Even More Delicious. Sugar. [...]
thanks so much for this! i just tried this for my family and they loved it. i won’t have to buy it anymore at the local bakery. i will be making more tomorrow for valentine’s day.
They look fantastic.! Thank you for sharing such a detailed account of how you made them.
Rob