Can I prepare palmiers in advance?

Palmiers can be prepared up to the slicing stage a day in advance. Once sliced, arrange them on a baking sheet, cover with plastic wrap, and refrigerate until you're ready to bake. For freezing, prepare and slice the palmiers as per the recipe, then place the slices on a parchment-lined baking sheet without them touching. Freeze until firm, which should take a few hours. Once frozen, transfer the palmiers to a freezer-safe container, with layers separated by parchment paper, and freeze for up to 3 months. When you're ready to enjoy your palmiers, bake them straight from the freezer on a parchment-lined baking sheet, allowing a few extra minutes in the oven since they'll be baking from frozen.

How long do palmiers last? What is the best way to store them?

Palmiers are best when eaten fresh, ideally on the day of baking. However, you can store them in an airtight container at room temperature for up to 3 days. To maintain their crispness, avoid storing them in humid environments. If they start to soften, you can briefly reheat them in a hot oven for a few minutes to restore some of their crisp texture.

Can palmiers be made savory?

Absolutely! Instead of using sugar and cinnamon, try spreading a thin layer of pesto sauce or tapenade over the puff pastry. You can also add grated cheese, such as Parmigiano Reggiano, cheddar or gruyère, as well as herbs like thyme or rosemary for extra flavor. Roll the pastry as usual and slice into palmiers. These savory versions are great as appetizers or snacks.

Palmiers - Once Upon a Chef

Palmiers

By Jenn Segal

Transform your kitchen into a French bakery with simple yet elegant heart-shaped palmiers—buttery, flaky pastries layered with caramelized sugar.

Servings: 30

Prep Time: 15 Minutes

Total Time: 30 Minutes

Ingredients

¾ cup granulated sugar
1½ teaspoons ground cinnamon
⅛ teaspoon salt
1 (17.3-ounce) package (2 sheets) frozen puff pastry, thawed (Pepperidge Farm recommended)

Instructions

Preheat your oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
In a small bowl, mix the granulated sugar, cinnamon, and salt.
Sprinkle a clean surface with 2 tablespoons of the cinnamon-sugar mixture. Unfold one of the puff pastry sheets over the sugared surface. Roll it out slightly to a 9x12-inch rectangle, doing your best to smooth out the creases.
Sprinkle ¼ cup of the cinnamon sugar mixture evenly over the pastry. Using the rolling pin, roll over the sugar mixture a few times to press into the pastry.
Roll the short sides of the dough toward center, so they meet in the middle. Flip the rolled pastry over and gently press together on the sides with your hands to form a compact roll about 2 inches in diameter. Repeat with the remaining pastry and cinnamon-sugar mixture.
Using a sharp knife and sawing motion, cut the rolls into about ½-inch slices. Place the slices on the prepared baking sheets, spacing them about 2 inches apart. If the rolls unravel a bit in the process, just roll them back together. Keep any additional rolls chilled in the refrigerator until you're ready to bake them. Bake for 12 minutes. Remove the pan from the oven and, using a metal spatula, carefully flip the palmiers over. Note that the caramelized sugar makes them extremely hot, so don't use your fingers to nudge them onto the spatula; use another utensil, such as a small spoon, if necessary. Place the pan back into the oven for another 5 to 6 minutes, until golden, puffed, and nicely caramelized on both sides.
Allow the palmiers to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining rolled dough. Store the cooled palmiers in an airtight container at room temperature. These treats are best enjoyed on the day they are baked but will keep for a few days.
Make-Ahead/Freezer-Friendly Instructions: Palmiers can be prepared up to the slicing stage a day in advance. Once sliced, arrange them on a baking sheet, cover with plastic wrap, and refrigerate until you're ready to bake. For freezing, prepare and slice the palmiers as per the recipe, then place the slices on a parchment-lined baking sheet without them touching. Freeze until firm, which should take a few hours. Once frozen, transfer the palmiers to a freezer-safe container, with layers separated by parchment paper, and freeze for up to 3 months. When you're ready to enjoy your palmiers, bake them straight from the freezer on a parchment-lined baking sheet, allowing a few extra minutes in the oven since they'll be baking from frozen.
Pro Tip: The pastry should remain cold throughout the rolling and slicing process. If at any point it becomes too warm to easily work with, pop it in the fridge for a bit until cool.

Nutrition Information

Serving size: 1 palmier
Calories: 100
Fat: 6 g
Saturated fat: 2 g
Carbohydrates: 12 g
Sugar: 5 g
Fiber: 0 g
Protein: 1 mg
Sodium: 50 mg
Cholesterol: 0 mg