It is so easy to make palmier pastry with quick puff pastry!  These crunchy palmiers are delicious!

Palmier Pastry

It is so good to know that I can make quick puffy pastry in 15 minutes without compromising any flavor.  When I want to eat crunchy palmiers,  I only need quick puff pastry and sugar. That’s all!

Just roll out the puff pastry on a sugar coated work surface, fold the top and bottom to the center, let it rest 30 minutes in the freezer, cut into slices and bake.  There you go: You have your palmiers.

Here is how I make them:

First, I coat the work surface with sugar and roll out the dough into a 12*10 inches (30*25cm) rectangle. Long side stays in front of me.  Then, I cover the top with sugar and use my rolling pin to roll the sugar into the dough. I fold 2,46 inches (6,25 cm) from the top edge, and 2,46 inches (6,25 cm )from the bottom edge.  Later, I fold 2,46 inches (6,25cm) from top and bottom again.  They meet in the center.   Shortly,  I fold two times from the top, two times from the bottom equally until they meet in the center.   Finally, I fold one side over another.

Rolling out the dough on a sugar coated surface, and folding the dough.

I let it rest in the freezer for 1/2 hour or until very cold.  Then I cut into 1/25 inch (1cm) thick slices and place them on the baking sheet, about 2,5 inches (6cm) apart as they will spread during baking.  I bake them for 10 minutes until caramelized on the bottom and flip the palmiers over and bake for additional 10 minutes or until they are golden brown.

Folded palmier pastry dough ready to be cut

Enjoy!

Palmier Pastry with Quick Puff Pastry

You can make your palmier pastry easily with quick puff pastry!

Course Cookies
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 30 palmiers
Calories 62 kcal
Author www.pastryandbeyond.com

Ingredients

  • 1 recipe-330 grams Quick Puff Pastry*
  • 105 g (1/2 cup) granulated sugar

Instructions

  1. Coat the work surface with sugar and roll out the dough into a 12*10 inch (30*25cm) rectangle. Let the long side stays in front of you. Cover the top with sugar and use your rolling pin to stick the sugar to the dough. Fold 2,46 inches (6,25cm) from the top edge and the bottom edge. Repeat this step. They need to meet in the center. Shortly, fold two times from the top edge and two times from the bottom edge equally until they meet in the center.
  2. Let the dough rest in the freezer for ½ hour or until very cold.
  3. Preheat the oven to 400°F(205C°). Line baking sheet with parchment paper or silicone baking mat.
  4. Remove the dough from the freezer and cut into 1/25 inch (1cm) thick slices and bake them for 10 minutes until caramelized on the bottom and flip the palmiers over and bake for additional 10 minutes or until they are golden brown.

The nutrition information above is an estimate that is provided by an online nutrition calculator.

 

Palmiers with Quick Puff Pastry

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