There’s something so satisfying about a recipe that transforms just a few simple ingredients into a show-stopping treat, and these Easy French Palmiers do exactly that. This classic French pastry looks like it came straight from a bakery window, yet it starts with store-bought puff pastry and a sprinkle of sugar. Yes, it’s seriously that easy! Whether you’re hosting brunch or just want a little something sweet with your afternoon coffee, these elegant cookies deliver big flavor with minimal effort.
The secret here is all in the folds. Once your puff pastry is thawed but still chilled, a quick sprinkle of sugar and a gentle roll is all it takes to prep the dough. Folding from both ends toward the center gives the cookies their iconic heart shape, and the layers of dough trap in all that buttery goodness. A little more sugar on the outside gives it that sweet and crispy crunch!
A quick chill helps the dough keep its shape, and then it’s time to bake. Brushed with egg wash and baked low and slow, flipping half way through to caramelize both sides.
Once cooled, you’re left with pastries that look fancy but taste like pure, buttery comfort. They’re light, flaky, and subtly sweet. Perfect for dipping, gifting, or snacking straight off the tray (we won’t judge!). And the best part? With just a pack of puff pastry and a touch of sugar, you can whip up a batch anytime the craving strikes!
Easy French Palmiers
Ingredients
- 1 box puff pastry, store-bought
- ¾ cups granulated sugar
- 1 egg, beaten
- 1 tablespoons flour, dusting for surface
Preparation
- If using frozen puff pastry, allow dough to thaw at room temperature for about 40 minutes or in the fridge overnight. Dough should still be cold for assembly.
- Line two baking sheets with parchment paper and preheat oven to 325 degrees F.
- Flour a large cutting board or work surface, then unfold 1 sheet of puff pastry dough. Gently roll out the dough with a rolling pin to flatten any creases.
- Sprinkle ¼ cup sugar over the dough and gently roll over the sugar to press it in.
- Starting at one of the short ends of the rectangle, fold dough towards the center on the top and the button, leaving about a 1-inch gap in the center between the dough folds.
- Repeat the folding processes from the outer edge of each fold to the center one more time.
- Fold dough log in half along the center gap, then sprinkle outside with ¼ sugar. Use a sharp knife to slice into rounds about ½-inch thick (dough can be refrigerated before this step for 10 minutes if it’s no longer cold).
- Place slices on the prepared cookie sheet and brush with the egg wash. Sprinkle remaining sugar on top. Refrigerate second baking sheet while baking the first.
- Bake for 12 minutes, then flip over and bake other side for another 12.
Recipe adapted from Spatuladesserts.com