Sweet Palmiers

We love these! I increased the sugar, added raspberry jam on the sheets before rolling them up. And slice them to about a inch. This recipe is a 10+!

• lisadqueen

• Portland, Oregon

• 2/1/2018

Tried this recipe with Trader Joe puff pastry crust and it was fantastic, but TJs ran out of puff pastry for our second batch and we tried Pepperidge Farms and it was awful, so watch which puff pastry you use.

• sfoulk

• Newark, CA

• 5/2/2015

oops. I meant "overcook" because of the tahini

• Deena

• 3/2/2014

want to make it better? spread a little tahini under the sugar, and maybe use one of the light brown sugars out there - make sure you don't undercook. with just sugar this is a bit boring.

• Deena

• Arlington VA

• 3/2/2014

This was really an easy cookie recipe and so simple. My kids loved them and I made a few variations to them. One batch I added vanilla cinnamon sugar, and the next I added cinnamon and toasted pecans. I tried to bake them without turning them over, but they were better once I turned them over.

• raebabe

• Long Island, NY

• 12/30/2008

I will add A LOT more sugar to this recipe next time. They should be sweeter and a little gooier! Great technique to learn though and a good do ahead.

• Anonymous

• Midlothian, Va

• 9/18/2005

I'm not much of a baker which is exactly why I loved this recipe. It's really easy and really good. I add cinnamon and sugar between layers. Yum.

• Anonymous

• Richmond, VA

• 11/3/2004

I had some leftover puff pastry, so I decided to try this recipe. Great results! I also rolled both sides to the center instead of folding, and I didn't roll out the pastry at all. After slicing, I made sure they were coated well with sugar, and sprinkled some more onto them before I put them into the oven. That way, there was plenty of sugar for them to caramelize in, and I did not need to flip them. I also let the baking sheet preheat in the oven, and arranged the palmiers on a large piece of foil, so that really saved on the cleaning time.

• Anonymous

• Iowa

• 5/18/2004

This was a wonderful and simple pastry to make and everyone loved it. I did a variation, adding finely chopped almonds, cinnamon, and nutmeg, which gave it a great kick. I recomend this to anyone whose looking for a simple way to sweeten any day.

• Sofia

• San Juan, Puerto Rico

• 1/26/2004

I was looking for a simple recipe for a cookie exchange that my non-baking cousin could do, and this is definitely it. It doesn't get any easier than this and they taste GREAT! They do burn easily, so I'll need to play with the cooking times like everyone else to get it right. I might even try to add some mini chocolate chips.

• Anonymous

• New Jersey

• 9/30/2003

Too easy! The only con to being small is that I tend to eat too many. With my darker teflon-coated cookie sheets, I reduced the initial baking time to 8 minutes.

• Houston

• 9/3/2003

The idea is good, but I thought the cookies were too small and they burned very easily. I think I will have to play around with it till I get it right. any suggestions would be great.

• Jennifer

• New York, NY

• 7/3/2003

I always keep puff pastry handy now so I can make fresh palmiers on a moments notice. These are also great when sprinkled with cinnamon prior to baking. However, one word of caution: be sure not to overwork the pastry or your cookies won't come out big and puffy.

• Anonymous

• Atlanta, GA

• 12/23/2002

I use Turbinado sugar rather than granulated and I roll each end to the center rather than folding the pastry. Chilling is helpful. Plus I only bake on one side. Everyone loves these.

• Anonymous

• Syracuse, NY

• 9/21/2002

This was good. I had a little trouble keeping the "ears" together. Perhaps refrigeration before cooking or using light egg wash would have helped?

• Anonymous

• Philly

• 9/8/2002