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Makes about 40
Lior Lev Sercarz
Using a rolling pin flatten your puff pastry on a lightly floured surface to 1/8th of an inch thickness. The size should be around 12x12 inches
Lightly brush the dough with water using a pastry brush and sprinkle the surface with sugar (about 1/2 cup). Sprinkle about 1.5 tablespoons of Reims on top of the sugar.
Start rolling the dough onto itself from one end to the center keeping it as tight as you can. Do the same from the other end.Flip the log with the seam part facing down and refrigerate for about 20 minutes.
Preheat your oven to 375
Using a sharp knife, slice the log into 1/4 inch slices and place on a baking tray lined with parchment paper.
Cover the palmiers with another piece of parchment and place a baking tray on top. This will allow them to stay flat and get crispy from both sides while baking.
Bake for about 10 minutes before checking if the palmiers have caramelized. Continue baking while checking every 5 minutes or so.
Allow to cool completely, then enjoy.
* If you'd like to make your own puff pastry we have a quick recipe here. The recipe makes about 4 sheets worth of puff pastry, so you can reduce as needed or freeze some for later.
• add toasted sesame on top of the sugar and spice before rolling.
• sprinkle some finely chopped hazelnuts on top of the spice before rolling