Crunchy sugar palmiers

French palmier cookies showcase pure elegance in the simplest form. These delicate, flaky spirals started as a waste-reducing tradition, turning just two basic ingredients into a crispy, caramelized treat that delights with every bite.

These palmiers have become our weekend guilty pleasure. I always keep some uncooked slices in the freezer to bake whenever we get a sweet craving. There's nothing quite like the smell of caramel filling the kitchen as they bake.

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Key elements for perfect palmier cookies

• All-butter puff pastry: Your foundation for ideal flakiness
• Granulated sugar: Creates that crunch and caramel goodness
• Baking paper: Can't do without it for even baking
• Sharp knife: Gets you clean, even slices

Creating the signature palmier fold

First steps:

Thaw puff pastry in your fridge overnight.

Sugar coating:

Sprinkle plenty of sugar on both sides of the dough.

Gentle folding:

Fold each side toward the middle twice.

Clean cutting:

Slice the roll into even 1.25 cm pieces.

My favorite trick was finding out these palmiers taste even better when you sprinkle extra sugar when flipping them halfway through baking. This makes both sides caramelize perfectly.

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Best ways to enjoy palmier cookies

These palmiers go wonderfully with strong black coffee or Earl Grey tea. For a fancy dessert, serve them slightly warm with a scoop of vanilla ice cream. They also make a special breakfast treat dunked in hot chocolate.

Creative twists on classic palmier cookies

Make the traditional recipe your own with simple changes. Try vanilla-infused sugar for a sweeter version, or add cinnamon for a spicy kick. For chocolate lovers, spread a thin layer of melted dark chocolate on the dough before folding. Citrus fans will love adding orange zest to the mix.

Storing your palmier cookies

Keep baked palmiers in an airtight container for up to a week. To always have fresh ones, freeze the raw slices with parchment paper between them, then bake straight from frozen. They'll stay good this way for up to 3 months.

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For me, these palmiers capture the heart of French baking: turning simple ingredients into something magical. Every time I make them, I'm amazed how a few folds can create so many crispy, delicate layers. It's proof that sometimes the simplest things can be the most refined.

Frequently Asked Questions

→ How do you keep palmiers super crispy?

Bake them hot (230°C) and flip halfway through for even caramelization.

→ Can palmiers be made ahead?

Sure, freeze the cut dough or store baked ones in an airtight box for a few days.

→ What kind of sugar works best?

White sugar is great, but try brown sugar or cane sugar for deeper flavor.

→ How do you know they’re done baking?

Look for a golden color but avoid burning. Keep an eye on them toward the end since they caramelize fast.

→ Can you add flavor to palmiers?

Totally! Mix in vanilla, citrus zest, or spices like cinnamon with the sugar before sprinkling.