Puff pastry palmiers are crunchy and crispy French biscuits that require just a few ingredients to make and only 10 minutes of prep time! These cinnamon nut palmiers have a filling of crushed almonds and pistachios with a hint of cinnamon, and are delicious with a cup of tea or coffee.
What are palmiers?
Palmiers are a classic French biscuit made with just two ingredients - puff pastry and sugar. These elegant cookies flaky and buttery from the puff pastry, and rich caramelized sugar filling. As impressive as they look, they require just a few ingredients and 10 minutes of prep time!
The reason they are called palmiers is because the word palmiers when translated from French means “palm tree”, The way the puff pastry is rolled gives it the shape of a palm leaf or an elephant ear. This is why these biscuits are also called elephant ears.
Traditionally, palmiers are made from just puff pastry and sugar. Classic palmiers are made with just puff pastry and sugar, and even with just two ingredients they taste absolutely scrumptious. However, I like to jazz things up which is why I have added cinnamon powder and crushed nuts to this recipe to add more flavor and crunch.
Puff Pastry Palmiers – Playing around:
Below are a couple of other variations on this cinnamon nut palmier recipe.
- Make classic palmiers with just sugar and puff pastry. You can also replace regular granulated sugar with something different such as brown sugar, or demerara sugar.
- Spice things up by using a dessert spice such as nutmeg, or pumpkin spice. You can also use cardamom powder for an Eastern touch on this French dessert.
- Make a baklava inspired palmier by using chopped pistachios and honey in the filling.
- It’s also possible to use Nutella or Biscoff Spread for the palmier filling – I guarantee this version will be a hit with the kids!
- Skip the sugar and go for a savory filling option such as pesto, or tapenade, or shredded cheese. In this version, the palmiers would be similar to puff pastry cheese straws but in a different shape.
Is it possible to freeze palmiers?
Yes, it is! This particular recipe makes about 30 cookies which is way too much to eat on my own. I bake half a batch, and the rest I freeze for later.
Palmiers can only be frozen raw, not baked. Once you have cut the palmiers, line them on a baking sheet and freeze for about 3 – 4 hours. Once they are frozen, remove them from the baking sheet and store in an airtight container or freezer bag. Bake directly from frozen, adding 2 – 3 times to the normal baking time.
Would love it if you could try out and rate the recipe, and let me know how it was in the comments below!
Some other snack recipes that you can try are:
- Aloo Pakoras or Potato Fritters
- Potato and Chicken Croquettes
- How to make Puff Pastry Cheese Straws
- Keema Samosa
- Chicken Spread Sandwiches
- Chicken Box Patties
Puff Pastry Palmiers with Nuts and Cinnamon | Cinnamon Nut Palmiers
- ¾ - 1 cup granulated sugar
- ½ cup crushed nuts I have used a mix of almonds and pistachios
- ½ teaspoon cinnamon powder
- 3 sheets puff pastry 25cm/10" square or ½ kg / 500gm puff pastry (see note 1)
- 1 egg whisked
- Take the puff pastry sheets from the freezer and thaw as per package instructions. Make sure to check the package instructions as puff pastry brands vary from country to country. If you have a block of puff pastry, see note 1 for rolling instructions.
- In a small bowl mix granulated sugar, crushed nuts, and cinnamon powder.
- Preheat oven to 200°C or 400°F (180°C fan forced).
- Spread a large sheet of baking paper on the work surface. This will help in preventing the dough from sticking to the work surface, and also help in moving it.
- Use a pastry brush to lightly spread the whisked egg over the puff pastry sheet.
- Sprinkle about ⅓rd of the sugar and nut mixture on the puff pastry sheet, making sure to cover it evenly. Use a rolling pin, a glass or just your hands to gently push the sugar and nut mixture into the puff pastry. This ensures that the sugar is pressed well into the puff pastry.
- Fold the left and the right sides of the dough inward so they meet in the middle. Fold the left side over the right side, similar to closing a book. This will create a long, flat length of dough, with two folds in the middle.
- Chill the dough in the freezer for about 10 minutes. This step can be skipped if the dough is firm enough. However, if the kitchen is too hot and the dough is sticky, this step will firm up the dough and make it easier to cut.
- Repeat the process for the other two puff pastry sheets as well.
- Once the palmiers are chilled, use a sharp serrated knife to slice the log into cookies that are about 1-inch wide.
- Line a baking sheet with parchment/baking paper and place the cookies on the sheet. Sprinkle the palmiers with more sugar, if you want. Make sure to leave space between the palmiers as they will puff up.
- Bake the palmiers, turning them halfway through, until crisp and golden, with the sugar turning into caramel during the baking process.
- Remove the palmiers from the oven, and let them cool for a few minutes on the baking sheet. Transfer them to a cooling rack to cool completely. They will crisp up as they cool, and the sugar will harden as well. This recipe makes about 30 palmier cookies, and the serving size is 2 cookies per person.
- Palmiers can be stored in an airtight container for a couple of days. However, they will begin to lose their crispness in a couple of days.
- Freezer Instructions: Palmiers can only be frozen raw, not baked. Once you have cut the palmiers, line them on a baking sheet and freeze for about 3 – 4 hours. Once they are frozen, remove them from the baking sheet and store in an airtight container or freezer bag. Bake directly from frozen, adding 2 – 3 times to the normal baking time.
In case have puff pastry blocks available instead of puff pastry sheets or you are using home-made puff pastry, you will need to roll the puff pastry into a square or rectangle to make palmiers. Start off with cutting the puff pastry block into 2 parts so that it’s easier to roll. Spread a large sheet of baking paper on the work surface. This will help in preventing the dough from sticking to the work surface, and also help in moving it. With a rolling pin, roll out the puff pastry block in both directions to make a rectangle (roughly 10 x 15). Sprinkle flour on both sides in case the puff pastry sticks to the bottom. Do this with both puff pastry blocks. The method filling is the same as for puff pastry sheets. Baking time can vary if using a block of puff pastry. Make sure to read package instructions and adjust accordingly.