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Palmiers known for their palm leaf shape, but a taste of these Parisian cookies will make them highly identifiable by their flaky texture, and sweet, buttery taste too. Try our recipe, added with an extra touch of cinnamon sugar.


  • 2 tsps white (granulated) sugar
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, beaten lightly
  • ½ cup (110 g) caster (superfine) sugar
  • 1 tsp ground cinnamon

Sprinkle a clean surface with 1 tbsp of the white sugar; place one sheet of pastry on the sugar, pressing it gently onto the sugar. Brush pastry with a little egg; sprinkle half the combined caster sugar and cinnamon over pastry. Fold two opposite sides of pastry inwards to meet in the middle, flatten folded edges slightly; brush with a little more of the egg. Fold one half onto the other. Repeat process with remaining white sugar, pastry sheet, cinnamon sugar and egg. Enclose each in plastic wrap; freeze for 30 mins or until firm.


Preheat oven to 180°C/350°F fan-forced (see tips). Grease two large oven trays; line with baking paper.


Cut pastry into 1.5 cm (¾ inch) slices; place slices, cut-side up, 10 cm (4 inch) apart on oven trays.


Bake for 10 mins. Turn trays; bake for a further 10 mins or until palmiers are crisp and golden brown. Transfer to a wire rack to cool.

23TIP We’ve used the oven’s fan-forced function for this recipe as it evenly circulates the heat around the oven, which helps the pastry puff and crisp up in its relatively short baking time. Store palmiers in an airtight container for up to 2 days.

Photo: bauersyndication.com.au

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