These mini French Palmier Cookies are a delightful combination of buttery crispiness and caramelized sweetness, making them a perfect treat for any occasion. Their elegant, heart-shaped design makes them as beautiful as they are delicious. With just a few simple ingredients, these delicate pastries come together quickly, making them a great last-minute dessert or teatime snack. Whether you enjoy them plain, spiced with cinnamon, or dipped in chocolate, their light, flaky texture and irresistible crunch will keep you coming back for more!

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What Are Palmier Cookies:

Palmiers, also known as palm leaves or elephant ears, are classic French pastries made from puff pastry and sugar, baked to create a crisp, caramelized texture. Their signature heart-shaped or scroll-like appearance makes them a visually appealing treat. Originating in France, these cookies date back to the early 20th century and have become a staple in French bakeries and cafés. Their buttery, flaky layers and sweet crunch make them a delightful accompaniment to coffee, tea, or dessert platters. Today, we are baking up a batch of mini palmiers to make the cookies more bite-size.

Ingredients:

Puff Pastry: Provides the light, flaky layers essential to palmier cookies.
Granulated Sugar: Caramelizes during baking, creating the signature sweet, crispy coating.
Salt: Enhances the flavor by balancing the sweetness.
Cinnamon (optional, for a spiced version): Adds a warm, aromatic touch to the cookies.

Equipment Needed:

Baking Sheet: For baking the palmiers.
Parchment Paper or Silicone Baking Mat: To prevent sticking and ensure even baking.
Rolling Pin: To gently flatten the puff pastry and press in the sugar.
Sharp Knife: To slice the dough into even palmier shapes.
Measuring Spoons and Cups: For precise ingredient measurements.
Cooling Rack: To let the palmiers crisp up after baking.

How to Make Mini Palmier Cookies

PREP THE WORK SURFACE

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Sprinkle a clean work surface with half of the granulated sugar to prevent sticking and enhance caramelization.

ROLL OUT THE PUFF PASTRY

Place the puff pastry sheet on the sugared surface and gently roll it out to even out any creases.
Sprinkle the remaining sugar (and cinnamon, if using) evenly over the top.
Lightly press the sugar into the dough using the rolling pin.

SHAPE THE PALMIERS

Fold both long edges of the pastry inward so they meet at the center.
Fold the same edges inward again to create a double scroll effect.
Finally, fold one side over the other to form a shorter, compact log.
Chill the pastry log in the refrigerator for 15 minutes to firm up.

SLICE AND BAKE

Using a sharp knife, slice the chilled pastry log into 1/2-inch thick slices.
Place the slices cut-side up on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-13 minutes, flipping them halfway through, until golden brown and caramelized.

COOL AND SERVE

Transfer the baked palmiers to a wire rack to cool completely.
Serve as a delicate snack with coffee, tea, or as a light dessert.

Tips for Perfect Palmier Cookies:

For Extra Crispiness: Brush the pastry lightly with melted butter before adding sugar.
Chill the Dough: Refrigerating the shaped pastry log before slicing ensures clean cuts and prevents spreading.
Flip for Even Baking: Turn the palmiers halfway through baking to ensure both sides caramelize evenly.
Watch Closely: Sugar caramelizes quickly—check frequently in the last few minutes of baking to prevent burning.
Experiment with Flavors: Try a touch of orange zest, cardamom, or even cocoa powder for a unique variation.

What to Serve with Palmier Cookies:

Coffee or Espresso: The flaky texture pairs beautifully with a rich, bold cup of coffee.
Tea: A classic pairing, especially with black tea, chai, or herbal blends.
Whipped Cream or Pastry Cream: A dollop on the side makes for a decadent treat.
Chocolate Sauce: Dip palmiers in melted chocolate for extra indulgence.
Fresh Berries & Ice Cream: Serve alongside vanilla ice cream and fresh berries for an elegant dessert.

Storage Instructions:

Room Temperature: Store in an airtight container for up to 5 days to maintain crispness.
Freezing: Freeze baked palmiers in a sealed container for up to 3 months; reheat in a 300°F (150°C) oven for a few minutes before serving.

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Mini French Palmier Cookies Recipe

These mini French Palmier Cookies are a delightful combination of buttery crispiness and caramelized sweetness, making them a perfect treat for any occasion.

Course brunch, Dessert

Prep Time 15

Cook Time 13

Total Time 30

Servings 14 servings

Equipment

Baking sheet – For baking the palmiers.
Parchment paper or silicone baking mat – To prevent sticking and ensure even baking.
Rolling pin – To gently flatten the puff pastry and press in the sugar.
Sharp knife – To slice the dough into even palmier shapes.
Measuring spoons and cups – For precise ingredient measurements.
Cooling rack – To let the palmiers crisp up after baking.

Ingredients

1 sheet of puff pastry thawed if frozen
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon cinnamon optional, for a spiced version

Instructions

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Sprinkle a clean work surface with half of the granulated sugar to prevent sticking and enhance caramelization.
Place the puff pastry sheet on the sugared surface and gently roll it out to even out any creases.
Sprinkle the remaining sugar (and cinnamon, if using) evenly over the top.
Lightly press the sugar into the dough using the rolling pin.
Fold both long edges of the pastry inward so they meet at the center.
Fold the same edges inward again to create a double scroll effect.
Finally, fold one side over the other to form a shorter, compact log.
Chill the pastry log in the refrigerator for 15 minutes to firm up.
Using a sharp knife, slice the chilled pastry log into 1/2-inch thick slices.
Place the slices cut-side up on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-13 minutes, flipping them halfway through, until golden brown and caramelized.
Transfer the baked palmiers to a wire rack to cool completely.
Serve as a delicate snack with coffee, tea, or as a light dessert.

I hope you enjoy this recipe as much as I do! For more delicious recipes, visit the recipes tab. Please comment below with any feedback or questions you may have, and don’t forget to share your creations with me on social media – I’d love to see how you make your homemade praline pecans turn out!

Enjoy these light, flaky, and buttery mini Palmiers! Bon appétit!