Sweetheart Palmiers
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 14 cookies
  • 1 sheet frozen store-bought puff pastry (I’m using Pampas brand)
  • ¼ cup (60 g) white granulated sugar
  • 1 drop red food color – to make pink sugar (optional)
  1. Place the sugar in a Ziploc bag and add in the red food color. Seal the bag and gently squish the sugar around so the color will coat evenly on the sugar. Pour the pink sugar in a medium bowl and set aside. If you are not using the food color, skip this step.
  2. Preheat oven to 210°C/425°F.
  3. Thaw the frozen puff pastry according to the package instruction. Mine took about 15 mins at room temperature.
  4. If the surface of the puff pastry feels too damp, dab it lightly with a kitchen towel.
  5. Sprinkle a visible layer of sugar all over the puff pastry. Flip the underside over and repeat the same step.
  6. Once both sides are coated with the sugar, use your finger and trace a marking in the middle of the puff pastry.
  7. Take the bottom flap of the puff pastry and make two folds so they’ll meet at the middle section. Repeat with the top flap.
  8. Place one of the rolled fold on top of the other.
  9. Use a small sharp knife and slice each pieces into approx. 0.5cm thickness.
  10. Coat the cut palmiers with the remaining sugar. It is not necessary to use up all the sugar.
  11. Place them on a baking tray well-greased with some butter. Alternatively, you could line the baking tray with a non-stick baking paper. Leave about 1-inch gap in between each palmiers as they will expand during baking.
  12. Bake for 15 mins or until dark golden brown. Halfway through baking around 7 mins, flip them over so both sides will be beautifully browned.
  13. While they are still warm, place them on the cooling rack to cool completely.
  14. Store in air-tight containers for up to a week.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2016/02/12/sweetheart-palmiers/