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.
90 K 4.3/5 (4 reviews)
40 min.
Easy
20 pieces
3 IngredientsLast modified on: September 11th 2018
For 20 pieces, you will need:
- 1
250 ml puff or flaky pastry (pâte feuilletée) - 2
20 ml beaten egg - 3
100 ml caster sugar
Change measures:
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: Thin spinach and potato tart, Pissaladière with puff pastry, Mirlitons, Yvetot Douillons, Millefeuille, ... See them all 72
Caster sugar
Like these other recipes: Tart Tatin, Basic cake batter - the French way, Pistachio panna cotta with custard, Fruit crumble, Warm apple feuillantines, ... See them all 361
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Koulibiak in pie dish, Flaky brownie brioche, Rolled chestnut and apple brioche, Dublin fruit scones, Rustic chicken and mushroom pie, ... See them all 79
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