French Puff Pastry Cookies (Palmiers)

These French Puff Pastry Cookies, also known as Palmiers, are a simple yet elegant treat made with just two ingredients: puff pastry and sugar

📝 Ingredients

• 1 sheet puff pastry (about 16 x 7 inches / 40 x 18 cm (thawed but still cold) ((see note 1))
• 1/2 cup 100 g sugar (granulated or brown), divided ((see note 2))
• Optional: Ground cinnamon

👨‍🍳 Instructions

1. 1Sprinkle ¼ cup of sugar onto a parchment-lined baking sheet.
2. 2Lay the puff pastry on top of the sugar, pressing gently so the sugar sticks.
3. 3Sprinkle the remaining sugar over the pastry and press it in with the back of a spoon.
4. 4--- Fold the Pastry (First Fold) ---
5. 5Take one long edge and fold it one-third (⅓) of the way toward the center. If any sugar stays on the parchment instead of sticking to the pastry, just scoop it up with your fingers and press it back on.
6. 6--- Fold again ---
7. 7Fold it again another one-third (⅓) of the way, so it reaches the middle.
8. 8--- Fold the other side ---
9. 9Repeat the same steps on the other side: fold the opposite long edge one-third (⅓) of the way toward the center, and then fold it again so both sides meet in the middle.
10. 10--- Final fold ---
11. 11Fold one side over the other, like closing a book. Gently press to help it stay together.
12. 12--- Chill ---
13. 13If the full length of the pastry is difficult to handle, cut it in half before wrapping.
14. 14Wrap each half in plastic wrap and freeze for 30 minutes to firm up for easy, neat slicing. Chilling also helps the pastries hold their shape while baking, creating flakier layers.
15. 15Note: You can store one half in the freezer for up to a month if you don't want to bake both at once. (See note 3)
16. 16--- Preheat the Oven ---
17. 17Preheat the oven to 425°F (220°C) for regular ovens, or 400°F (200°C) for fan-assisted ovens. (See note 4) Place the oven rack in the middle position.
18. 18Don’t leave the baking sheet in the oven while preheating.Placing the pastries on a hot baking sheet can cause the sugar to melt or caramelize too quickly, potentially burning the pastries.It’s best to place them on a cool baking sheet before baking.
19. 19--- Slice ---
20. 20Use a sharp knife to cut the pastry into ½-inch (1.25 cm) thick pieces. (See note 5)
21. 21--- Arrange and bake ---
22. 22After slicing or handling, ensure the pastry is still cold and hasn’t warmed up too much. If it gets too warm, the pastry may lose its shape or not puff properly. Place the slices on a baking sheet lined with parchment paper.
23. 23Leave about 1 inch (2.5 cm) of space between each slice. There's no need to open up before baking, they'll spread and form a heart shape as they bake.
24. 24Bake for 15-20 minutes, or until golden and crispy.
25. 25--- Storage ---
26. 26Once baked and cooled store in an airtight container at room temperature for up to 3 days. They’ll be crispest the day they’re baked, so the sooner you enjoy them, the better 😋