Perfect Palmiers: The Two-Ingredient French Pastry You Can’t Resist

👩‍🍳 Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper and set aside.
2. 2

   Lightly flour a clean work surface or a large piece of parchment paper. Unfold the thawed puff pastry sheet onto the prepared surface.
3. 3

   Evenly sprinkle ¼ cup of the granulated sugar over the entire surface of the puff pastry. Use a rolling pin to gently press the sugar into the pastry. This helps it adhere and creates a more even caramelization.
4. 4

   For the 'Book Fold' method: Imagine a line down the center of the pastry, lengthwise. Fold one long edge inward, bringing it to meet that imaginary center line. Do the same with the other long edge, so both edges meet in the middle. Then, fold one half of the pastry over the other, like closing a book.
5. 5

   For the 'Rolled In' method: Starting from one long side, tightly roll the pastry inward towards the center. Stop when you reach the middle. Take the other long side and roll it inward, meeting the first roll exactly in the center. You'll end up with two rolls meeting in the middle, creating a single log.
6. 6

   Wrap the pastry log tightly in plastic wrap and refrigerate for 15-20 minutes. This firms up the butter, making it easier to slice and helping the palmiers hold their shape better during baking.
7. 7

   Remove the chilled pastry log from the refrigerator. Using a sharp knife, slice the log into ½-inch (1.25 cm) thick pieces. You should get about 12-16 palmiers per sheet of puff pastry.
8. 8

   Place the sliced palmiers on the prepared baking sheets, leaving at least 2 inches (5 cm) between each one as they will expand significantly.
9. 9

   Bake for 8-10 minutes, or until the bottoms are deeply golden brown and the sugar is visibly bubbling and caramelizing. Keep a close eye on them to prevent burning.
10. 10

    Carefully flip each palmier over using a thin spatula. Bake for another 5-7 minutes, or until the second side is also deeply golden brown and caramelized. The edges should be crisp and hard.
11. 11

    Immediately transfer the baked palmiers to a wire rack to cool completely. They will crisp up further as they cool. Serve once cooled to room temperature for the best texture.