Step into the refined realm of French pastries and discover our exquisite French Palmier! With roots deeply anchored in France, the Palmier has garnered worldwide affection, morphing with unique names and twists across various regions. Known as “orejas” in Mexican bakeries and cherished as butterfly pastries in China, this treat pairs beautifully with tea on snug afternoons. Eager to craft your own?
Originating from France, Palmiers are flaky cookies crafted from puff pastry. Known by various names like French hearts, pig ears, elephant ears, or palm leaves, they fit perfectly as a morning treat, an afternoon delight, or an evening dessert.
Having made their way across the globe, they’ve picked up diverse names. In Mexico, they’re fondly called orejas, while in China, they’re cherished as butterfly pastries. These flaky treasures are a popular buy in Chinese bakeries, making them a nostalgic treat for many.
From Puff to Perfection
The heart of Palmiers lies in its puff pastry – an intricate blend of dough and butter that’s rolled repeatedly to achieve those flaky layers. While the convenience of store-bought puff pastry is undeniable, nothing beats the rich taste of homemade. Free from preservatives and shortening, our puff pastry recipe promises a fresher, tastier experience.
Experimenting with Flavors
Palmiers can be both sweet and savory! Here’s a glimpse of the flavorful tweaks you can indulge in:
- Cinnamon Palmiers: Blend the recipe’s sugar with a hint of ground cinnamon.
- Dark Chocolate Palmiers: Enrich the dough with ¼ cup grated dark chocolate.
- Toasted Pecan Palmiers: Combine toasted pecans with either chocolate or cinnamon for a nutty delight.
- Parmesan Palmiers: A cheesy spin with parmesan and black pepper.
- Garlic and Rosemary Palmiers: A herby mix of garlic and rosemary.
- Sun-Dried Tomato Palmiers: Sun-dried tomatoes with an optional dash of garlic or pesto.
Savor Now or Later?
Absolutely! Prepare your Palmiers and freeze them for future baking delights. Whether it’s for an impromptu party or a personal treat, these can be baked straight out of the freezer, ensuring you always have a batch ready to impress.
Mastering The Bake
- Protect your Palmiers from burning with a foil-parchment combo lining.
- Sugar can make your dough soft. Work with speed and precision.
- If the dough feels too soft, cool it down in the fridge.
- Allow ample space on the baking sheet as Palmiers expand during baking.
- 1 recipe rough puff pastry
- ½ cup granulated sugar (100g)
- 1/8 teaspoon salt
Steps to Culinary Bliss
- Begin with the rough puff pastry. Extend the pastry slightly and bifurcate it. Store one half in the fridge.
- Blend sugar and salt. Halve this mixture. Distribute 2 tablespoons of it on a work surface. Roll the pastry on this sugary bed into a 12-inch square.
- Add another 2 tablespoons of the sugar mix on top. Ensure even coating on both sides.
- For added flavors, sprinkle your choice of ingredients at this stage.
- Guide both sides of the square towards the center. Ensure they meet at the dough’s midpoint. If adding extra ingredients, sprinkle more now. Roll the dough into a long log. Chill for 30 minutes (fridge) or 15 minutes (freezer).
- Repeat with the other dough half.
- Preheat the oven to 425°F/220°C. Slice the roll into ½ inch segments. Space them 3 inches apart on a foil-lined baking sheet. Bake for 10-15 minutes.
Yields 24 cookies. Prep time excludes puff pastry creation time.