This is a very quick way to make palmiers using puff pastry. They are a little different than the usual palmier and have a softer crunch which is quite nice. Pairing them with a little bit of dulce de leche and a slight touch of apricot jam gives it a well balanced taste of bitterness to sweetness. Takes just a couple of minutes to prepare and not long to cook in the oven, it makes them very accessible if you are running low in time.
Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins


 1 Sheet Puff Pastry1 Sheet makes about 20 little palmiers
 White SugarEnough to cover the puff pastry



Cover the sheet of puff pastry with a generous amount of white sugar. If you would like a bigger palmier join 2 sheets together at the ends.


With a rolling pin, you want to apply enough force that the sugar sticks nicely to the pastry.


Roll the ends of the pastry to the center so that they meet in the middle.


Using a sharp knife, cut 1cm to 2cm pieces. Discard the ends as they don't look very nice.


Shape the individual pieces to resemble the palmier.


Cook in a pre-heated oven at 195C for 18-20 minutes.


Once finished, turn the palmiers over and that's the side we'll use for presentation. Cover the tops and sides of half of the total palmiers with apricot jam to give it a slight bitterness.


Grab a non-apricot jam palmier and apply a small amount of Doulsi to the top and place an apricot jam palmier on top to finish it off.

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