by: GirlCocoa

Palmiers are crisp buttery cookies made out of puff pastry dough thats rolled into a rectangle using granulated sugar on the work surface instead of flour. They'll keep for days but like most pastries are best eaten right away. It is best to bake these in two batches, one sheet pan at a time.


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serves: 30-35

1 recipe classic puff pastry dough or quick puff pastry dough

Granulated sugar (for rolling)

Nutrition Facts

Servings Per Recipe: 30

Amount per Serving

Calories: 0

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Roll puff pastry dough into a 9 by 14-inch rectangle about 1/4 inch thick. Use granulated sugar on the work surface.

2.  Trim the edges of the puff pastry rectangle.

3.  Fold up one side of the rectangle to form a 1-inch-wide flap.

4.  Repeat on the other side. Sprinkle the folded sides of the rectangle generously with sugar.

5.  Fold the two sides so they meet in the center. Sprinkle with sugar.

6.  Roll gently over the rectangle to press the folds and keep them in place. Don't push too hard.

7.  Fold one more time.

8.  Press gently along the sides of the strip with your hand and a bench scraper to even the strip, then press gently along the strip with a rolling pin.

9.  Chill the strip for at least 30 minutes and slice it into 1/4-inch-thick cookies. Arrange the cookies on a sheet pan covered with a sheet of parchment paper.

10.  Bake until pale brown, then flip over the cookies with a spatula, and bake for 5 minutes more.

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