Mini palmiers


Mini palmiers
Palmiers are a traditional French patisserie, consisting of folded puff pastry caramelized with sugar. These small versions are made with the shop-bought puff pastry that comes ready-rolled in a circle.
88 K 4.3/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: September 11th 2018
For 20 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Cooking: 20 min.
All in all: 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 3 min.
Mini palmiers
Preheat the oven to 430°F (220°C).

Unroll the circle of puff pastry and trim into a square or rectangle (or roll out, if it comes as a block).

Stage 2 - 2 min.
Mini palmiers
Glaze the pastry all over.

Stage 3 - 2 min.
Mini palmiers
Sprinkle generously with sugar.

Stage 4 - 2 min.
Mini palmiers
Fold the sides of the pastry in to meet in the centre.

Stage 5 - 3 min.
Mini palmiers
Glaze again and sprinkle with more sugar.

Stage 6 - 2 min.
Mini palmiers
Fold the pastry in half along the join.

Stage 7 - 3 min.
Mini palmiers
Brush with egg and coat with sugar on both sides.

Stage 8 - 2 min.
Mini palmiers
Finish by cutting the pastry into slices about 1cm (1/2 inch) thick...

Stage 9
Mini palmiers
...and arrange these on a baking sheet, not too close together as they will open out during cooking.

Stage 10 - 20 min.
Mini palmiers
Bake for 20 minutes until golden brown.

Loosen from the baking sheet while hot and leave to cool on a wire rack.
Remarks
If you make the puff pastry yourself, you can make your palmiers larger as the pastry will be thicker.
Keeping: Several days in an airtight tin.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %1,030 RDI=100 %860 RDI=130 %1,520 RDI=80 %6,380 RDI: 80 %
Per 100 g30 RDI=10 %280 RDI=30 %230 RDI=40 %410 RDI=20 %1,720 RDI: 20 %
Per piece6 RDI=2 %50 RDI=5 %40 RDI=6 %80 RDI=4 %320 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites, egg
How much will it cost?
  • For 20 pieces : 0.90 €
  • Per piece : 0.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Small foie gras pasties
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.
September 7th 2018322 K4.6 2 hours
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
August 21th 2019384 K4 1 hour 20 min.
Chinese Soup
Chinese Soup
This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it.
April 6th 2017117 K 24.5 1 hour 15 min.
Tomatoes Macédoine
Tomatoes Macédoine
Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.
September 17th 201471 K4 45 min.
Yvetot Douillons
Yvetot Douillons
This dessert, named after a small town in Normandy, consists of a pear filled with confectioner's custard (French pastry cream), which is wrapped in a pancake and puff pastry, then baked. The "douillon" part of the name comes from a warm coat, the "douillette", of former times.
November 26th 201478 K4.3 1 hour 3 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page