Traditional French Palmiers

Ingredients

1 sheet (about 250g) puff pastry, thawed if frozen
1/2 cup (100g) granulated sugar
Optional: 1/2 tsp cinnamon, orange zest, or vanilla sugar for extra flavor

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Sprinkle ¼ cup of sugar on your work surface and place the puff pastry on top. Roll it out gently to press the sugar into the bottom.

Sprinkle the remaining sugar (and any optional flavoring) evenly over the top. Press it in lightly with your rolling pin.

Fold both long sides inward to meet in the center. Then fold both sides inward again. Finally, fold the dough in half like closing a book.

Chill the folded log in the fridge for 10 minutes to firm up.

Slice the dough into ½-inch (1.2 cm) thick slices and place them flat, cut-side up, on the baking sheet.

Bake for 10–12 minutes until the bottoms are golden. Flip each palmier and bake for another 5–6 minutes until both sides are crisp and caramelized.

Let cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.