Palmiers are one of Mike’s favourites at bakeries. They’re like his litmus test: if they can do a palmier, they can do anything. Funny thing is, before Mike, I’d never eaten a palmier before. I even had to look up the correct pronunciation. It’s palm-YAY!
Palmiers aren’t exactly superstars in the bakery case: do a quick scan and you might miss those unassuming golden brown heart shapes. At bakeries, I’m forever being distracted by the sticky buns or doughnuts. It’s too bad I’ve missed out on so many years of palmier eating because they are delicious. Since I’ve discovered them, I’ve been working on making up for my lost-palmier-eating-years with this super-easy homemade version.
If you’re not a fan of spending hours labouring in the kitchen, no worries, just use store bought puff pastry. I’ve made laminated dough at home for croissants and while delicious, all the folding and chilling isn’t worth the trouble. There are loads of good puff pastries in stores these days; even the generic brand at Superstore (a Canadian grocery store) is made with butter.
Crisp and puffy, these mini palmiers were super addictive. I was tempted to make a whole bunch and eat them like cereal with milk, but I figured that would be the most unhealthy cereal ever and showed some self-restraint. Maybe I should go ahead with the palmier cereal tomorrow?
i am sweet, i am mini: i am mini palmier!
- 1 sheet of store-bought puff pastry
- 1/4 cup sugar
Preheat the oven to 350°F.
Dust your work area with half of the sugar. Lay out your puff pastry and top with the rest of the sugar. Use a rolling pin to gently roll the sugar into the pastry.
Fold both sides a quarter of the way into the middle of the pastry. Fold them again so that the two edges meet at the centre and then press the two folded sides together.
Cut the puff pastry into strips about a 1/4 inch thick. Place on a baking sheet lined with parchment paper about 2 inches apart. Bake for 20-30 minutes, turning once, until golden brown and caramelized.
*For my mini palmiers, I used a piece of puff pastry about 4″x6″ and baked them for 15 minutes.