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The Incredible Palmier



My appreciation for the wonders of puff pastry knows no bounds. If you keep a package of puff pastry in your freezer you can do all kinds of delicious things with it.  You can make a savory palmier or a sweet palmier.  All you need is a sheet of puff pastry and a little filling of some kind and you can have a plate of these in 30 minutes.

We end up with all kinds of little jarred toppings from gift baskets over the years and this kind of thing is perfect to use to make a palmier.  You can also use Nutella to make a sweet little cookie type palmier or even use just sugar and a little cinnamon as a filling (like an Elephant Ear). You just spread a little on top of the puff pastry sheet, roll up opposite ends until they meet in the middle and then slice and bake for about 15 - 20 minutes.  It's just so easy. What you spread on the puff pastry can be just about anything - that is why this post is not really a recipe. You can even use some grated cheese if that's all you have in your fridge.  It makes a quick batch of "cheese straws". You can use a little pesto if you have it. The list is endless - that's why palmiers rescue me when I don't have anything else to make. I always have puff pastry in my freezer. 


Puff Pastry ideally is thawed overnight in the fridge but you can thaw it out on your counter for about 30 minutes. If you are in an absolute rush, you can zap it in the microwave for just a few seconds, which I do for emergency appetizers.  It thaws out very quickly. Just enough to let you open the sheet up, but without breaking it.  If you have never used puff pastry before, it's super easy but you do have to remember a couple of things. Never let the puff pastry get to room temperature. It should always be slightly cold and defrosted just enough to let you open it up.  Ideally, slicing the palmiers and letting them sit in the fridge for a few minutes before you bake them is ideal.  If puff pastry becomes too warm, it will not puff up in the oven.

Once the puff pastry is thawed out, I like to take a rolling pin and even it out just a little.  Place a piece of wax paper on top so the rolling pin doesn't stick. I just like to even out the creases a little.  You can also do this just with your fingertips. Then spread your filling on top, roll each side in toward the middle until they meet and then slice into about 1/2" slices.  Place on a baking sheet lined with baking parchment paper. (If you have time, stick it in the fridge for about 20 minutes.) Then bake at 400 degrees F. for about 20 minutes until golden brown. Done!


Pepperidge Farms makes a great standard puff pastry that almost all of us can find in our grocery stores.  If you want really great puff pastry and you have a more extensive selection at your store, look for Dufour Puff Pastry. It's just a little superior. 

these kinds of little jarred toppings make perfect fillings for Palmiers


Tips to remember when working with Puff Pastry:

An overnight thaw in the refrigerator is best
Don't try to unfold frozen puff pastry - it will crack along the seams - make sure it's defrosted enough to unfold
Use baking parchment paper or a Silpat
Don't let puff pastry come to room temperature - it will stick together and you won't be able to unfold it

More Palmier ideas you might like:

Pumpkin Spice Palmiers - Serious Eats
Cinnamon Orange Palmiers - Baking Obsession
Elephant Ears - Simply Recipes
Herb Cheese Palmiers - Martha Stewart
Mediterranean Palmiers - Pepperidge Farms 

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Reader Comments (19)

I immediately leaped to my feet to check the freezer for puff pastry--sadly, just pate brisee and filo--but it inspired me as a possible use for an olive/apple chutney someone gave me that I was at a loss for what to use it. So it's on the shopping list for my next epicerie run!

October 16, 2012 | Unregistered CommenterSiobhan Gallagher

Terrific idea to make savory palmiers. Let me share an idea I got from Mario Batali. He took pears which he had peeled and cored and fried them in a skillet in which he had browned butter and sugar(watch out that browning doesn't turn into burning!) Then he topped them with a sheet of puff pastry which he folded on the edges to fit the skillet. He used a 375 degree oven. I would suggest 400 degrees until the pastry is nicely browned (about 20 min). Then you put a plate on top of the skillet and quickly turn it over making a beautiful pear tart.

October 16, 2012 | Unregistered CommenterJoe Ambrosino

From The Italian Dish:

Joe: Great idea and so simple! Thanks!

October 16, 2012 | Registered Commenter[Elaine]

Oh my goodness those look so good. Thanks for the break down on how to make them too.

October 16, 2012 | Unregistered Commentersandy

looks easy and yummy. thank you@

October 16, 2012 | Unregistered Commenteryaffa

I have made something close to these in the past using a light smear of butter, a sprinking of brown sugar, ground walnuts and orange zest. But, mine never turn out looking so pretty!!!! Thank you for the tips. I immediately reconized all the things I have been doing wrong. I always look forward to opening each of your posts when they appear. Many thanks from the deep south for taking the time to share your knowledge with all of your blog readers.

October 16, 2012 | Unregistered CommenterLinda

Love this post. Totally agree. And I have both puff pastry and nutella , I will be making this this weekend!

October 16, 2012 | Unregistered CommenterAhu

These look easy enough, even for me! :) I have never used puff pastry before but I think I need to try

October 16, 2012 | Unregistered Commenterashley @ wishes and dishes

Thanks for the idea! I have been enjoying your blog for sometime now and made some of your recipes, and even went to one of the restaurants you recommended when I was in Rome over the summer. I think I'll try this with some of my homemade fig jam and see what happens. Thanks for such a wonderful blog!

October 19, 2012 | Unregistered CommenterBobiW

I'm most suspicious of this They are exactly the same and so are so many other recipes. Are they the same? A previous comment alerting on this was removed. Why so deceptive.

October 20, 2012 | Unregistered CommenterAppleDanish

From The Italian Dish:

AppleDanish: Yes, that site has ripped off me and several other food bloggers' photographs and recipes directly. Blogger has been notified a while ago, but they have failed so far to take the site down.

October 20, 2012 | Registered Commenter[Elaine]

Used this inspiration this past weekend and what a hit!
Thanks for the tips! Mine didn't look as good but they tasted delicious! Will be doing this all the time; the filling possibilities are endless.

October 22, 2012 | Unregistered CommenterShirley B.

I've made them yesterday...delicious!!! Thanks for this lovely, simple recipe!

October 29, 2012 | Unregistered CommenterLetizia

I served nutella palmiers last weekend when my friends came over. Accompanied by a fruit platter, it really was the easiest yet fanciest of dessert.. And a perfect little treat after a heavy lasagna! Thanks!

October 31, 2012 | Unregistered CommenterIsabelle D

Hi Elaine,
I made this deliclious palmiers. I've even posted about it on my blog, giving full credit to you and you blog of course!! Hope you don't mind, otherwise let me know and I will delete it.
Ciao, Letizia

November 4, 2012 | Unregistered CommenterLetizia

These look great!! Can you make these ahead of time? How long do you think they would keep? Would you serve them room temp or reheat?

November 8, 2012 | Unregistered CommenterAmy G.

I'm gonna make these using a soft herbed goat cheese (maybe?) and then 1 with br. sugar, cinnamon and ground almonds. Trader Joe's makes an almond croissant that is delicious, that is my inspiration :)

December 7, 2012 | Unregistered Commentersherice@foodieluvsfitness

I love the palmier recipes and want to make for a party next week and the following week. Can I make these earlier in the day to serve later?

October 11, 2017 | Unregistered Commentersusan

From The Italian Dish:

Susan: I believe these are best right out of the oven. However, you can make these up earlier in the day and refrigerate them and then just pop them in the oven right before you are ready to serve.

October 12, 2017 | Registered Commenter[Elaine]

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