Petite Palmiers


Today it was raining. I love a good Florida rain. The rain and today’s recipe made me think of a) water and b) tea time- which snowballed into thinking about c) that thing that kids do at the bottom of the pool where they pretend like they are having tea time until they run out of breath and have to come back up to the surface and then they do it again over and over until their fingers are wrinkly.

Why is that game so popular with the younger generation? I mean hey, I loved that game equally as much when I was a tot. So mysterious, so simple.

This is why kids are great, though. They live for underwater pretend tea time. Or french fries after church. Or manhunt on a Friday night at the end of the block. Actually, this is everything that I live for now, let’s be honest.

As a child/young teen, I was a sort of facilitator of outdoor activities. There wasn’t a bad night for a game of team hide-and-seek around the neighborhood. I gathered the masses for manhunt parties like it was my j-o-b. I lived life with many a rolled ankle and skinned knee. It was the childhood dream.

These cookies reminisce those simple times as a kid.

I visited my neighborhood bakery the other day in search of a warm croissant and some inspiration. These guys at The French Croissant churn out some mouth-watering pastries like it’s their j-o-b (because it is)((last time j-o-b will be in the post, promise).

photo 1-4

photo 2-4

They serve warm cinnamon croissants, soft, sugary brioche bread, and the most perfect baguette.

photo 3-1

photo 1-5

They even had these macaroon clouds cooling on the counter when I was there. Look at that practically perfect browning on top! Mountains of heaven!

photo 4

Macaroons to come, I assure you—but my real inspiration were the humble and unassuming palmiers sitting quietly on the counter in their little tin boxes.

photo 3-2

That’s right $16 for a large box. Because their worth it, dang it!

(Confession: they only had large boxes left, and I didn’t want to spend the $16 dollars, thus I give you this recipe! I win/you win.)

This is possibly the easiest recipe I will be sharing with you all. It really, truly, only takes two ingredients. TWO. two.

We are cheating a little/a lot with first buying our own puff pastry, but I will tell you right now- homemade puff pastry is a lot of work, and better saved for another time (with that said- if you are sincerely curious about how to make your own puff pastry, I would love to show you! But I mean you’ve really gotta want it)

photo 4-2

Store-bought puff pastry will probably look a little something like this, found in the freezer section of your grocery store. I think this particular brand was around $4. Oh yeah, I forgot to mention this recipe is also really cheap. Hatchahatcha!

photo 3-5

First you want to thaw out the dough, then cover a surface with a scant 1/2 cup of sugar, lay dough flat on the surface, and cover with another 1/2 cup of sugar. Then roll!

The dough is already in sheets, but we want it to be around 1 inch thick, rolled out to about 10×12 inches.

photo 2-7

photo 1-7

Then, we start rolling! Roll both vertical ends so that they meet in the middle.

photo 4-1

This is a picture of the dough, real close.

Looks like a lot of sugar, right? Honestly, just go for it. The cookies are small and life is short.

photo 2-6

Dough = rolled! Cut off the ends with a knife so that they are even and there is no overhang of dough like you see above. Wrap in plastic wrap and chill in the fridge for an hour until cold and firm.

I may or may not have listened to 4-6 Beyonce songs while I waited. That lady is a female powerhouse.


Once chilled, slice the dough in 1/4-1/2 inch thick cookies. The nickname for these adorable treats is elephant ears. Super precious.

These cookies will get baked in a 400 degree oven for 11-13 minutes, rotating the pan halfway through for even cooking. It also might be a good idea to flip these onto their other side when rotating the pan, to ensure that just one side doesn’t burn, and that the sugar on both sides will get a chance to caramelize.


I made one sheet of these strictly sugar, and the other cinnamon sugar by just adding about 1/2 teaspoon of cinnamon to the distributed 1 cup sugar.

So buttery and light!

Let me tell you– a couple of these during an overcast day, sitting in your bed with a cup of milky tea….it’ll make your Saturday afternoon. Or your Sunday evening. Or your Monday morning if you really wanna stick it to the man!



Recipe/Instructions from “Joy the Baker”

1 package puff pastry

1 cup of sugar (add 1/2 teaspoon cinnamon for cinnamon sugar palmiers)

Preheat oven to 400 degrees. Line two baking sheets with parchment paper or grease with butter or cooking oil. Thaw out the puff pastry dough until you can lay it out flat with it breaking at the fold seams. Cover your work surface with 1/2 cup of sugar, lay dough on top, and cover dough with remaining sugar.

Roll the sheet out to about 1 inch thickness. If your dough breaks, no worries, just patch it back together and keep on keeping on.

Then tightly roll both vertical ends in towards the middle, making both sides as even as possible (mine weren’t very even as you can see above). Slice the uneven ends off each end of the roll, then wrap in plastic wrap and chill for one hour.

Once chilled, cut your rolled dough into 1/4 to 1/2 inch thick cookies, and place on your baking sheets. Bake each sheet for 11-13 minutes, rotating the pan and flipping each cookie halfway through to ensure even baking.

If you greased your cookie sheets, remove palmiers immediately after taking out of the oven and transfer to a cooling rack. If your sheets were covered with parchment paper, you can let your cookies chill out there.

And VIOLA! You are ready for a sophisticated tea time with your closest friends. Or just a tea time with yourself and 10 of these cookies.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s