vanilla-sugar palmiers with chocolate drizzle

Who’s up for baking a very simple cookie? You know, a cookie where you don’t even need to make the dough! Well, here it is,  the Vanilla-Sugar Palmier with Chocolate Drizzle. The recipe is based on one from Everyday Food magazine (of course it is). Their version uses cinnamon and sugar. Well, I’ve been going through quite a few vanilla beans lately. Yes, we’ve taken a second mortgage out on the house to do so. When I’m not throwing the scraped vanilla beans into my homemade vanilla extract solution, I’m putting them in a jar of sugar to make vanilla-sugar. It smells divine. So that’s what I decided to use in place of the cinnamon and sugar for these palmiers.

The recipe is as simple as unfolding the puff pastry dough on top of a sprinkling of the vanilla-sugar mixture, adding more sugar mixture on top and then rolling the dough out just a tad.  Then there’s some fancy dough folding and another dip in the sugar. A trip to the oven to bake, flip, and bake some more. Finally, a cooling off period and a drizzle of melty chocolate goodness. If you’ve got a dough-phobia, these cookies are you.  There’s really no way that you can mess these up. Well, that is, unless you forget to set the oven timer and burn them to a crisp. But I believe in you.  You can do it!

Vanilla-Sugar Palmiers with Chocolate Drizzle adapted from Everyday Food, December 2011

  • 1 cup vanilla-sugar
  • 2 sheets frozen puff pastry, thawed
  • 3 ounces semi-sweet chocolate, melted

Preheat oven to 375 degrees, sprinkle work surface with 1/2 cup of vanilla-sugar. Top with thawed puff pastry. Sprinkle each sheet with 3 tablespoons vanilla-sugar and gently roll dough into two 9-by-11 inch rectangles.

Working with one rectangle at a time and starting from the long end, gently fold the dough several times toward the center in 1-inch increments. Turn dough and starting from the other long end repeat the process and fold the dough towards the center to meet the other folded side. Wrap dough in plastic and freeze until very firm, but not frozen, about 20 minutes,

Cut dough crosswise into 1/2-inch-thick slices. Dip both sides in remaining vanilla-sugar. In batches, place cookies, 2 inches apart, on a parchment-lined rimmed baking sheet. Bake 12 minutes. Carefully flip each cookie with a metal spatula (I sprayed my spatula with cooking spray so that the hot sugar mixture didn’t build up on the spatula) and bake until crisp, about 6 minutes. Transfer cookies to a wire rack set in a rimmed baking a sheet and let cool completely. With a fork, drizzle cookies with chocolate and let sit until set, about 30 minutes.



21 Comments Add yours

  1. Palmiers are my favorite! I never thought of using puff pastry to make them. I always just thought they were out of my skill set! But now that I see how easy they are, I am definitely going to try them.


    1. michael says:

      We had some amazing palmiers at a delightful bakery in Montreal last summer. I’m sure they made their own puff pastry. The palmiers were the size of baseball gloves and so tasty… I miss them.

      1. Those are the best. Palmiers the size of mitts!

        Because puff pastry is mostly air, palmiers have no calories, right? 😉

      2. Wow! Which Bakery? If you remember the name let me know, I am from Montreal and would love to visit… 😀

      3. It was a large bakery inside the Marche’ Atwater. I can’t remember the name…all I remember are all the baked goods.

      4. Okay I think it’s the Premiere Moisson Bakery then, thumbs up, they have great things!!

  2. michael says:

    Absolutely, and mine are small….

  3. musingmar says:

    These look so elegant, and you just gotta love a cookie that’s so easy to make!

  4. Lisa at fLVE says:

    i usually walk to the local boulange and get a palmier on the weekend…these look so good…maybe now i can try making these once in a while instead. 🙂

  5. I have loved palmiers since I was a kid and used to call them “little hands”. Thanks for sharing. Many people don’t realize how easy they are to make

  6. Hello,
    Thank you for liking my “Chocolate Eclairs”. Palmiers are one of my favorites! I will have to try your recipe. 😀

  7. Pis Dương says:

    look so cute!!!!! X

  8. Palmiers are so delicious. I bought some puff pastry on Friday to make simple apple galettes for my boyfriend and I, and now have some leftover. I know exactly what I’m going to do with that now 🙂

    1. Enjoy! And I’m sure that your apple galettes were amazing.

  9. etakeuchi says:

    I can’t wait to try these – they look so delicious!!!

  10. sparecake says:

    I haven’t bought any yet, but some blog or other that I follow was talking up for cheap vanilla beans that she was pleased with. Worth checking out so you don’t have to mortgage the family.

  11. Hey I never knew palmiers were so easy to make! I really like your photo layout at the bottom.

    1. Thanks Christina. And they are so easy. Give them a try and let me know how it goes.

  12. Shari says:

    Ahhhh another great uses for puff pastry! Must try!

  13. gwynnem says:

    I’ve always been afraid of making shaped cookies, but your images make it seem not so hard after all. I’m going to give these a try! Thank you for checking out my blog, too. 🙂

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