The Palmier is a French pastry; Palmier meaning palm tree leaf since it is in a palm leaf shape. It has also been adopted in many other countries with many of other names. But by any name, it is delicious!

INSTRUCTIONS

I used store bought puff pastry and as you notice, I don’t tend to measure…I just sprinkled sugar generously! I used white granulated sugar, but next time I plan to try using a turbinado sugar as well to add some texture.

Thaw the puff pastry, if frozen: If your puff pastry has been in the freezer, place it in on the counter to thaw. Once the pastry is pliable, but still cool, it’s ready — about 30 minutes (do not let it get warm).

Sprinkle with sugar: Sprinkle the sugar in an even layer over the counter.

Roll out the puff pastry (over sprinkled sugar): Lightly roll the dough just enough to even out the seams.

Sprinkle with sugar: Sprinkle sugar in an even layer over the surface of the dough. Roll over it lightly with a rolling pin to press the sugar into the dough.

Fold the sides inward

Fold the dough in half: Fold the left side over the right side, like closing a book.

Pre-heat the oven to 425°F. Place a rack in the middle position.

Refrigerate 30 minutes: Transfer the log to a baking sheet. Cover with plastic wrap and chill for 30 minutes to give the dough time to firm up. This will make them easier to cut and also help them puff better in the oven.

Slice into cookies: After chilling, transfer the log back to the work surface. Use a sharp knife to slice the log across into cookies roughly 1/2 inch wide. Roll each slice in sugar.

Transfer to baking sheet: Transfer the cookies to a parchment-lined or silicone baking lined baking sheet, laying them cut-side up. (Make sure to space the palmiers a few inches apart — they will puff quite a lot in the oven! Bake in batches if necessary; place the un-baked cookies in the fridge to chill between batches. I actually preferred the way the palmiers cooked on the silicone baking mat came out versus the parchment paper (the parchment paper batch seemed to cook a little faster and get a bit over done).

Bake. Bake for 7 to 8 minutes on first side and then flip the palmiers and bake for an additional 6 to 7 minutes.

Cool and eat! Transfer the palmiers to a cooling rack to cool. They will become crispier as they cool. Palmiers are best the day they are made! So go ahead and devour!

These have been one of my favorite pastries for a while. Although, these are a French Pastry, I first ate one in Puerto Rico. I get these from our favorite bakery there every trip. This recipe is quite simple, so many other regions have developed their own style to the Palmier (sometimes called the Elephant Ear).

These are a very light a delicious pastry that can be enjoyed at anytime even with your tea or coffee for breakfast!

I hope you enjoy and let me know if you tried this recipe!!

As usual, keep creating and exploring. Life can be fabulous no matter what. I normally say see something new, but in this instance taste something new too! Food is a huge part of me and my travels and this is just a little of something that I wanted to try at home that I brought back from my travels.

XOXO

-S