This one is for second look. Making your own puff pasty is very rewarding, if you ask me. You can make these cookies and save the rest for hand pies or Napoleon, if you like. I do have some back up in the freezer, both store bought and homemade, for those “in case” days. What will I show you today? The cookie of the day. The Palmier.

What is a Palmier? A cookie made with dough similar to that of a croissant and shaped like a palm tree leaf (that is the actual translation) or to some people these cookies are called elephant ear cookies. I think they kinda look like hearts too. This cookie is simple yet elegant. Dough and sugar are all that are really required. Cinnamon, optional. The making of the dough has a few more ingredients and require a bit of finasse but most definiltey worth it. I was so thrilled at how easy they were to make the first time I made them in baking class. We used a “quick” puff pastry recipe. Sound like an oxymoron, I know. There is a such thing as quick puff pastry. A few hours later we had puff pastry and Palmiers which means you can too. It is possible.

*photos are purposefully taken this way and with my iPhone

The Puff Pastry (Quick Recipe from my baking class)

1 Lb 6 Oz (285g) Bread Flour

1 1/2 t (7g) Salt (I like sea salt)

1 lb 6 oz (286g) Butter, diced and cold

1/4 c (60 ml) Cold water, approx


  1. In a bowl, combine the flour and salt. Cut the butter (it should be firm, but not hard) into 2 inch pieces. Add the butter into the flour. Do not knead the mixture. Add just enough water to form a dough that can be handled. Mix the dough carefully so the lumps of butter remain whole. the dough should look like well made pie dough.
  2. Shape the dough into a square. Carefully roll the dough into a rectangle about 1/2 inch thick. Make sure the dough is of even thickness throughout.
  3. Divide the dough by eye into thirds. Fold one third of the dough into the center. Be sure to brush the flour as your fold. Folding the raining third over the center of the dough. The dough now has a single turn. It looks like a rectangle fixed envelope.
  4. Rotate the dough so that the long sides run horizontally and roll the dough out into a rectangle, as in step 2. Fold the dough so the ends meet the center. Fold the dough in half, like a book. The dough now has a double turn.

Puff pastry needs about 5 to 10 minutes resting between rolling the dough and cutting the dough. It should rest about 15 minutes after it has been cut before baked. If the dough springs back when you final roll, it should rest more.

*Chef’s notes

Never roll the dough to the edge. This will mash the and inhibits the dough from rising.

When using egg wash on the puff pastry, take care not to let the egg wash run down the sides of the dough. If this happens, the egg will seal the edges of the dough and prevent it from rising.

For a Palmier

Roll the pastry into a rectangle to a thickness of 1/4 inch. Cut the dough into a 6 inch wide by 12 inch rectangle. Generously scatter sugar (and cinnamon) over the dough. Fold the long edges of the dough in by 1 inch. Then fold the dough so the long edges meet the center, then fold the dough in half. Press the dough to flatten slightly. Chill the dough for 30 minutes or freeze for 10 minutes. Cut the dough into 1/4 inch thick slices and place the slices on a parchment lined pan. Bake 350 for 10 minutes, flip the Palmiers over and bake for another 8-12 minutes or until deep golden brown.

Until Next Time…