How to make
Remove the puff pastry from the refrigerator and let it sit at room temperature for a few minutes so it softens slightly and becomes easier to handle.
Sprinkle part of the sugar evenly over the work surface. This layer of sugar prevents the pastry from sticking and helps create the delicious caramelized crust during baking.
Place the puff pastry sheet on top of the sugar and gently roll or press it into a rectangular shape if necessary. Sprinkle the remaining sugar evenly over the top. If desired, add vanilla or cinnamon for additional flavor.
Starting from the two long sides, carefully roll the pastry inward toward the center so that both sides meet in the middle. This creates two spiral rolls that form the classic palmier shape.
Press the double roll lightly to secure it and place it in the refrigerator for about 10 minutes. Chilling the dough makes it firmer and much easier to slice.
Remove the roll from the refrigerator and cut it into slices about 1 cm (about 0.4 in) thick.
Arrange the slices on a baking tray lined with parchment paper, leaving enough space between them because the cookies expand while baking.
Bake in a preheated oven at 190°C (375°F) for about 12-15 minutes, until the pastries become golden and the sugar caramelizes.
Halfway through baking, you may carefully flip the cookies so they bake evenly and caramelize on both sides.
After baking, allow the French palmiers to cool on a wire rack so they become perfectly crisp.
Don’t miss our recipe for classic French chocolate madeleines, a soft and buttery bakery favorite. See how to prepare delicate crispy almond cookies, perfect for tea or coffee.
