It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves.
I would give more than five stars, if I could to this recipe. I was looking for a different type of "cookie" to send to my son for Christmas, but had never used puff pastry before. These simple, clear directions made this a snap. I did take another reviewers suggested additions to the sugar: I added 1 teaspoon cinnamon, 1/4 t ground cardamom, 1/4 t ground cloves, and a couple of shakes of ground ginger. (I thought these flavours would lend themselves well to the festive holiday season.) I also brushed the cut sides with butter before sprinkling on the sugar. FANTASTIC taste, I predict that these will become my most requested treat! Thank you for the recipe!
Read MoreI really want to like these more than I do. They turned out so little...I thought maybe they'd be bigger and puffier. And they practically burned...I have an oven thermometer, so I know I kept them at the exact heat the recipe called for, and for the exact time. And I don't like picking the hard, carmelized sugar out of my teeth while I'm eating them.
Read MoreI would give more than five stars, if I could to this recipe. I was looking for a different type of "cookie" to send to my son for Christmas, but had never used puff pastry before. These simple, clear directions made this a snap. I did take another reviewers suggested additions to the sugar: I added 1 teaspoon cinnamon, 1/4 t ground cardamom, 1/4 t ground cloves, and a couple of shakes of ground ginger. (I thought these flavours would lend themselves well to the festive holiday season.) I also brushed the cut sides with butter before sprinkling on the sugar. FANTASTIC taste, I predict that these will become my most requested treat! Thank you for the recipe!
So easy to make. I prefer less sugar though. I thought they were wayyy too sweet. Instead of sprinkling with 1/2 cup of sugar, I think 1/4 cup suits me fine. Also, if you cook at a lower temperature for longer (375/350), you get bigger, puffier pastries.
So easy! I wanted something light for a dessert and these are perfect. You can eat them alone or serve with ice cream. I used my convection oven set at 375 and had a great result. I think 425 might be a little bit too hot, the sugar will scorch before the pastry cooks through. You definitely need to use the parchment paper under them or you baking sheets will be a mess.
I sprinkled a little cinnamon into the sugar. I rolled it up and placed it into the freezer for a half hour so the palmiers would keep its shape when I cut it. I baked them on parchment paper. Thank you "Lysa" for your review - "if you cook at a lower temperature for longer (375/350), you get bigger, puffier pastries." They were soooo easy to make!
wow! what a winning recipe....if you buy these at a bakery they are priced high.....i made exactly as stated, but didn't need to turn over....i used parchment paper and they were perfect.
Very impressive, very easy. I didn't turn my cookies over and baked them til they were nicely golden. They didn't have time to get stored in an airtight container, they were gone in a flash. Definately a recipe I will do for Christmas.
These are so good, and fun to make! Great instructions. I needed a quick recipe to use up my puff pastry and this fit the bill. My kids couldn't stay out of them! (Neither could I). Thanks!
Delicious. I had some old puff pastry in the freezer that I needed to use so I decided to make these, and I'm so glad I did. In addition to cinnamon, I sprinkled some nutmeg and crushed cloves inside. Yum! Next time I will try baking at a lower temperature as Lysa suggested in her review.
These were good but they came out kind of hard. They seriously didn't need 12 then 5 mintues. Also, I'm a little embarassed that I forgot the parchment paper and sprayed it instead with cooking spray. Don't do this!! I realized my mistake as smoke was pouring out of my oven. I made the second pan with the parchment paper and they were much better! Still a bit hard though, I'd turn down the temp and the time.
I used 1/2 cup of sugar and it was perfect for 400g(1 pound) of puff pastry. I added a hand full of RAISINS. Try it! You are going to love them!! I baked them at 375F and when they started to have a little bit of color I switched the oven from fan to broiler (upper element) and raise the temperature at 420F. The sugar melted just perfect. You don't need to turn them!
This is the most clearly written recipe I've ever read. I'm trying to brush up on the skills I've learned in culinary school, and this is one. I knew there were only two ingredients for it(and as I already know how to make puff pastry, I very wisely went out and bought some!), but I needed to review how to roll them properly. This is the most clear cut to the point instructions. Thanks!
Puff pastry and sugar, how can you go wrong? These came out great, I did add some cinnamon and did not flip them while baking. These were super easy and fast to make and even faster to eat. :-)
I have been making these for Palm Sunday coffee hour at church for 6 years. I dip the tops in melted chocolate.
Delicious!! And so Easy!!! I love them rolled in a circle with currents cooked in the center with a sprinkle of cinnamon sugar. Remember..different altitudes where you live is different temperatures in the oven.
My 13 year old just finished making these for a Bridesmaids Brunch. I will roll them a little loose next time so that they puff more. Used raw sugar so that the crystals would show up. I pinched the flat bottom a bit before baking so they would be more heart shaped. Didn't have parchment and they turned out fine on a sprayed pan. Great easy recipe.
WOW! My kind of cookie! Easy and fast. I cut down the flip side baking time to 3 minutes and they were fabulous! I ate nearly a whole batch myself. Thanks for a great recipe!
I really want to like these more than I do. They turned out so little...I thought maybe they'd be bigger and puffier. And they practically burned...I have an oven thermometer, so I know I kept them at the exact heat the recipe called for, and for the exact time. And I don't like picking the hard, carmelized sugar out of my teeth while I'm eating them.
I used home-made puff pastry for this, and used brown sugar instead of white. A few notes... (1) no need to flip; the pastry cooks through with no problems. (2) I'd consider the extra sprinkle of sugar while in the oven to be optional. I did the first batch without and the second batch with... it depends on how sweet you want the palmiers. (3) I tried pinching the bottoms to make hearts, as one reviewer suggested, but the puffing of the pastry rounds out any such detail. On the up side, it also forgives any misshaping, so don't worry if your raw palmiers look squished. (4) Don't cool on paper towels, since the carmelized sugar will stick. In fact, you could just leave them on the cookie sheet to cool, or on a rack. The flavor is delicious and the look satisfyingly complex for such an easy recipe.
this was a great and simple recipe. i added lots of cinnamon and other spices and it was even better.
Super easy and they look impressive. I used much less sugar and mixed cinnamon into the the filling before rolling the dough up.
Super easy but they don't look like it~ I made half as the recipe stated and half with spices added to the sugar- both were just as good as the other. Perfectly easy recipe!
Easy to make. Taste is quite good. They are much better at room temp than out from the oven!
This recipe was really easy and I intend to make these many more times. Instead of just the sugar, I added cinnamon to taste and they were amazing! Also I used thawed puff pastry and did not have to roll it out so I spread melted butter over the puff pastry on both sides before spreading the sugar and cinnamon mixture.
Palmiers are SO easy and always impressive...I added some cinnamon to the sugar and they were great as always!
Made as a second dessert for Thanksgiving. They were very easy to make and were pretty good. I added cinnamon and cardamon to sugar that was inside cookie. Didn't measure just to taste. Also baked at 350 until golden brown about 15-20 min. Nice recipe to have for something different. Can't wait to have some with Tea tomorrow. So full from Thanksgiving so can't really enjoy today.
These were great, and so easy I felt like I was cheating. I baked at 400 for about 15=18 minutes because I had these in at the same time as some other stuff, and had no need to flip them, saving myself a step. They puffed beautifully and look so fancy!
out of the three puff pastry desserts i made, my kids and i enjoyed this the most.
This tastes exactly like Palmiers I buy in a local French cafe. Puff pastry sheets I bought were smaller than what recipe called for but I just cut the sugar and it turned out awesome. Extremely easy to make dessert!
This recipe gets 5 stars for taste and ease. Palmiers are my favorite pastry and these taste JUST like the ones you get at bakeries. They are delicious! Also, with just two ingredients and very simple instructions, they are easy and quick to make. I only got about 18 palmiers instead of 24 even though I followed the directions exactly, so I did have some leftover sugar. Oh, and I added 1 Tbsp. of cinnamon to the 1 cup of sugar. I will make these again and again and again! Thank you!
This recipe gets 5 stars for taste and ease. Palmiers are my favorite pastry and these taste JUST like the ones you get at bakeries. They are delicious! Also, with just two ingredients and very simple instructions, they are easy and quick to make. I only got about 18 palmiers instead of 24 even though I followed the directions exactly, so I did have some leftover sugar. Oh, and I added 1 Tbsp. of cinnamon to the 1 cup of sugar. I will make these again and again and again! Thank you!
Very easy to make, Mother and I used button string to cut them. Didn't use nearly as much sugar as called for, but added cinnamon to second batch. Delish!!!!
THE quickest and easiest cookie I've ever made! Sweet and crunchy, and took away the guilty feeling I had about buying too much puff pastry at Christmas! Next time I make these, I am not going to sprinkle the sugar on top- I will brush them with honey when I take them out of the oven.
This is a very simple recipe, I added to the sugar 1/2 teaspoon Cardamom Powder, 1 Teaspoon Cinnamon, 1/2 Teaspoon ground Cloves and 1 teaspoon of Powdered Ginger for a much more fragrant Palmier, and I also brushed the pastry very lightly with clarified butter.
