These little French pastries are easy, versatile and delicious. The secret to palmiers is to use good butter puff pastry, not one made with margarine or other commercial fats; Carême brand is available in many delis and specialty stores and it’s handy to keep a roll or two in the freezer. Palmiers are great with any fruit, cream or ice cream, use them to dress up a dessert or just dust them with icing sugar to have with coffee or tea. I serve them for dessert sandwiched with sliced strawberries and crème frâiche (Pepe Saya of course), and love an Alsatian eau-de-vie with them, such as the framboise sauvage (wild raspberry) or kirsch (cherry) from Distillerie Bertrand – it’s a pretty perfect finish to a meal. Store any leftover palmiers, without icing sugar, in an airtight container for up to a week.
Makes about 20 pieces
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