Back home we call it the “Butterfly Pastries 蝴蝶酥” because these adorable French pastries are shaped like a butterfly. Palmiers are a popular French pastry, with plenty of different names such as pig’s ears, palm hearts, elephant ears, etc. Call it whatever you like, Palmiers are essentially puff pastry with sugar and they make such an easy but very delicious treat. They also make a lovely edible food gift too.

Unless you’re a pastry Masterchef trying to make your own puff pastry from scratch, Palmiers couldn’t be an easier recipe to make. All you need is ready-made puff pastry, sugar, butter, and a pinch of cinnamon.

How to make Palmiers

Homemade Palmiers

Puff Pastry

Make sure you’re using puff pastry for making Palmiers instead of shortcrust pastry. See more about the difference between puff pastry and shortcrust pastry in the Common FAQ section below.

Leave your puff pastry at room temperature if it’s been in the fridge. If using frozen puff pastry, make sure it’s thawed before use.

Sugar

You can use any type of sugar of your choice. My favourite would be using Demerara Sugar as the crystalised granules help to add a little extra crunch to the Palmiers. I also like to add a smaller ratio of white sugar in it for a nice caramelised touch.

Feel free to play around with different types of sugars and ratios to your own liking. Although please do note that different sugars may result in slightly different flavours.

Homemade Palmiers

Instructions

Unroll your puff pastry on a flat surface and brush with melted butter. Spread generously with a layer of demerara sugar (save a little bit for later), sprinkle with cinnamon powder, and then the white sugar.

Fold the long side of the pastry towards the centre. Same goes for the other side so that the two long edges of the pastry meet at the middle.

Gently press the pastry, or using a rolling pin to gently roll it so that the sugars get planted more firmly with the dough.

Brush with melted butter and sprinkle a little more demerara sugar. Fold again by the long edge so that the dough is now one long log.

Once again, brush with melted butter and sprinkle a little bit of demerara sugar. Flip the log and repeat on the other side.

Using greasproof paper or clingfilm, wrap the dough and let chill in the fridge for 20-30 minutes.

Preheat oven to 200°C.

Slice up the dough, roughly an inch thick. Place onto a lined baking tray with sufficient space between each Palmier. You’re most likely to have to bake in batches. When baking in batches, chill the remaining pastry dough in the fridge until ready to bake.

Bake for 20 minutes until golden and puffed up. Allow to cool down for 5 minutes before transferring onto a cooling rack to let completely cool down. In my opinion, they actually taste better the next day as the sugars really adds an extra crunch to it!

Homemade Palmiers

Common FAQ

What is the difference between puff pastry and shortcrust pastry?

Puff pastry is lighter and more flakey, whereas shortcrust pastry is denser, more crumbly and biscuit-like. As such, puff pastry is typically used for making pastries, and shortcrust pastry is more typically used for making pies due to its sturdier nature.

If you have any other questions, please leave a comment below or reach out via social media. I will answer and include them on the FAQ.

Homemade Palmiers

Easy Palmiers

ET Food Voyage
An easy recipe for Palmiers, a popular French pastry in the shape of butterfly or hearts. Ideal as an afternoon snack or edible food gifts.
5 from 1 vote
Prep Time 35 mins
Cook Time 20 mins
Resting Time 25 mins
Course Dessert, Snack
Cuisine French
Servings 21 biscuits
Calories 117 kcal

Ingredients
  

  • 1 sheet (320g) Ready-made Puff Pastry
  • ⅓-½ cup Demerara Sugar
  • 2 tbsp Butter/Margarine melted
  • ½ tsp Cinnamon Powder
  • cup White Sugar

Instructions
 

  • Unroll your puff pastry on a flat surface and brush with melted butter. Spread generously with a layer of demerara sugar (save a little bit for later), sprinkle with cinnamon powder, and then the white sugar.
  • Fold the long side of the pastry towards the centre. Same goes for the other side so that the two long edges of the pastry meet at the middle.
  • Gently press the pastry, or using a rolling pin to gently roll it so that the sugars get planted more firmly with the dough.
  • Brush with melted butter and sprinkle a little more demerara sugar. Fold again by the long edge so that the dough is now one long log.
  • Once again, brush with melted butter and sprinkle a little bit of demerara sugar. Flip the log and repeat on the other side.
  • Using greaseproof paper or clingfilm, wrap the dough and let chill in the fridge for 20-30 minutes.
  • Preheat oven to 200°C.
  • Slice up the dough, roughly an inch thick. Place onto a lined baking tray with sufficient space between each Palmier. You're most likely to have to bake in batches. When baking in batches, chill the remaining pastry dough in the fridge until ready to bake.
  • Bake for 20 minutes until golden and puffed up. Allow to cool down for 5 minutes before transferring onto a cooling rack to let completely cool down.

Notes

  • The cooking time only includes time for baking one batch. 
  • If using frozen puff pastry, make sure it’s thawed before use.
  • Demerara sugar helps to add a nice crunch to the Palmiers while the white sugar offers a lightly caramelised touch.
  • You can use any type of sugar of your choice or play around with different ratios to your own liking. Although please do note that different sugars may result in slightly different flavours.
  • When baking in batches, chill the remaining pastry dough in the fridge until ready to bake.
  • In my opinion, the Palmiers actually taste better the next day as the sugars crisp up and add a really nice extra crunch to it!
Keyword Pastry

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2 Comments

  1. 5 stars
    I didn’t know they are this easy to make! So nice!

    1. Hey Abbie! Thank you for your comment. Yes, they’re so surprisingly easy, aren’t they!? Glad you enjoyed it

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