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.
98 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: Crusty pistachio, almond and apricot flan, Cabbage and cheddar quiche, Apple Pie, Avocado "tarte fine", Maroilles cheese quiche, ... See them all 72
Caster sugar
Like these other recipes: Génoise (Genoa sponge), Apple paste, Sicilian Epiphany Pie, Dublin fruit scones, Poaching syrup, ... See them all 366
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Eggs in brioche nests, Avocado mousse with sorrel, Vegetable pie, How to seal a terrine or casserole dish, ... See them all 80
Other recipes you may also like
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed. February 21th 2011464 K 23.5 25 min.
Rabbit civet "à la normande"
In French cooking, "à la normande" means there are apples involved, as Normandy is famous for them. In this twist on the classic civet, the rabbit meat is cooked on the bone in cider, after marinating overnight. The sauce is made at the end with the cooking juices and cream. March 26th 201776 K4.6 15 hours 3 min.
Windfall apple jelly
This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly recipe. August 19th 2021190 K5 60 min.
Roast in the bag pork with fondant vegetables.
Roasting "in the bag" is a simple but long method. The meat is sealed in a bag and cooked slowly at moderate temperature, keeping it very tender and with an amazing flavour. Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a melting texture as a perfect accompaniment for the meat. This recipe might look complicated, but it is really very simple, just a bit long, and the flavour and texture are out of this world. April 12th 2020136 K4 5 hours 45 min.
Clementines and chestnuts entremet
For this beautiful dessert, we place a disc of clementine cream on a chestnut dacquoise cookie. We will use the technique of the insert taken in the cold for this recipe, and thus to obtain easily a very beautiful dessert. January 25th 202331 K 14 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
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.