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  • 1 (1.1 lb) Package, 2 sheets Puff pastry, defrosted

  • 1 ½ cups C&H® Granulated Sugar

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Prep Time: 25 minutes / Cook Time: 15 minutes / Yields: about 3 dozen
Step 1

Preheat oven to 425 °F. Line three half-sheet pans with parchment paper.


Step 2

Sprinkle your work surface with ½ cup of sugar. Place one puff pastry sheet on top and roll a 9x15 inch rectangle of approximately 1/8 of an inch thick. Sprinkle ½ cup of sugar on top, covering the rectangle. Roll each long end to the center of the rectangle, making sure to roll tightly and evenly until the two ends meet in the center. Fold each of the two pieces on top of each other. Repeat the process with the second pastry sheet.


Step 3

Using a sharp knife, slice each log crosswise into ¼-inch thick pieces. Place cookies on the baking sheets 2 inches apart.


Step 4

Bake for 10-12 minutes or until sugar starts to caramelize and melt. Carefully flip over and bake for another 2-3 minutes or until golden brown. Remove from oven and cool on the pan for 5 minutes, transfer to a cooling rack.

Additional Tips

For a festive touch, melt white and dark chocolate and drizzle over palmiers, decorate with sprinkles of choice.

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