Sugar is the only seasoning, so it has to caramelize on both faces. Roll the pastry in coarse sugar as you fold, chill the log until firm, and flip each cookie halfway through baking so both sides turn to glass. Slice them thick or they burn before the middle sets.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook15 min
Makes24 cookies
CuisineFrench
Cost$
Vegan
Contains gluten
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for24cookies
Puff pastry
A cold all-butter sheet is the whole cookie; the sugar does the rest.
Sugar and foldRoll the pastry out in a bed of the sugar, then fold both long edges to meet in the center and fold again like a book. The sugar gets pressed into every layer.
Chill firmWrap and chill the log until firm, at least 30 minutes, so it slices cleanly without smearing.
Slice thickCut into half-inch pieces and space them well apart on parchment, since they spread as they bake.
Bake and flipBake at 425F for 8 minutes, flip each cookie, and bake 5 minutes more so both sides caramelize to deep amber. Cool on a rack so they crisp.
Yes — bake it in a small pan or dish that fits the basket, at about 25°F below the recipe temperature. Air fryers run hot and fast, so check it early; no flipping needed.
Can you freeze Palmiers? — Yes
Yes — freeze it well-wrapped, then reheat or toast straight from frozen. Frost or glaze after thawing.
Can you make Palmiers ahead of time? — Yes
Yes — bake it a day or two ahead; it keeps well-wrapped at room temperature and freezes cleanly. Add any frosting or glaze close to serving.
Is Palmiers gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
Is Palmiers vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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