This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
101 K 4.3/5 (4 reviews)
40 min.
Easy
0.90 €
20 pieces
3 IngredientsLast modified on: September 11th 2018
For 20 pieces, you will need:
- 1
250 g puff or flaky pastry (pâte feuilletée) - 2
20 g beaten egg - 3
100 g caster sugar - Total weight: 370 grams
Times for this recipe
Preparation: 20 min.
Cooking: 20 min.
All in all: 40 min.
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.
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).
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.
Glaze the pastry all over.
Stage 3 - ⌛ 2 min.
Sprinkle generously with sugar.
Stage 4 - ⌛ 2 min.
Fold the sides of the pastry in to meet in the centre.
Stage 5 - ⌛ 3 min.
Glaze again and sprinkle with more sugar.
Stage 6 - ⌛ 2 min.
Fold the pastry in half along the join.
Stage 7 - ⌛ 3 min.
Brush with egg and coat with sugar on both sides.
Stage 8 - ⌛ 2 min.
Finish by cutting the pastry into slices about 1cm (1/2 inch) thick...
Stage 9
...and arrange these on a baking sheet, not too close together as they will open out during cooking.
Stage 10 - ⌛ 20 min.
Bake for 20 minutes until golden brown.
Loosen from the baking sheet while hot and leave to cool on a wire rack.
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 recipe | 120 RDI=50 % | 1,030 RDI=100 % | 860 RDI=130 % | 1,520 RDI=80 % | 6,380 RDI: 80 % |
| Per 100 g | 30 RDI=10 % | 280 RDI=30 % | 230 RDI=40 % | 410 RDI=20 % | 1,720 RDI: 20 % |
| Per piece | 6 RDI=2 % | 50 RDI=5 % | 40 RDI=6 % | 80 RDI=4 % | 320 RDI: 4 % |
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)
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Shallot confit tart, Epiphany galette, Ham "friand" pie, Comtoise tart for Seàn, Sicilian Epiphany Pie, ... See them all 72
Caster sugar
Like these other recipes: Pancake batter, New tiramisu, Génoise (Genoa sponge), Caramelized apple rice pudding, Brioche royale, ... See them all 375
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Mont d'or in brioche, Small cheese and bacon rolls , Nantes Tourton, Flaky chocolate brioche, ... See them all 80
Other recipes you may also like
Biscuit de Savoie sponge cake
Biscuit de Savoie is not a "biscuit" in the English sense, just a very light sponge cake. It is delicious plain, but it can also be filled with cream, fruit, etc. December 23th 2014126 K5 1 hour 8 min.
Endive gratin with cancoillotte
Here is a variation on the classic French recipe for endives with ham. This recipe uses cancoillotte cheese instead of the usual béchamel sauce. February 5th 2014139 K3.8 60 min.
Purple artichokes braised in white wine
In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine. June 29th 201488 K4.3 40 min.
How to cook caramelized puff pastry well
When puff pastry is caramelized to use in patisseries like millefeuille, French chefs call it a "feuilletage" (which means "lamination" or "leafing"). This is baked on its own before being assembled with cream, fruit, etc. The baking needs to be carefully managed: the pastry should puff into layers, but not swell too much (just a few millimeters normally). To achieve this, we need to follow a special method that I have explained for you here. September 3rd 2017298 K 24.9 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.