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Palmiers/Little Hearts

Palmier (pahlm-YAY) are light, flaky, sweet and subtly salty pieces of heaven that can be aptly categorized into ‘no one can eat just one’ group. These are ridiculously simple to make and I’m pretty sure, will never fail to impress your family and friends, and you can make them in a jiffy!! Palmier is a french pastry, made with puff pastry rolled in sugar, folded over many times, cut and baked until the sugar caramelizes. Golden brown and crisp, deeelicios!!! Actually, I wanted to make these because they look so much like the Britannia Little Hearts biscuits that we get in India. We loved these biscuits, they look exactly like palmiers, but have a grainy texture like a shortbread cookie.

They come in little bags, and disappear as soon as they are opened. Very very addictive!!! The basic recipe is from Ina Garten of Barefoot Contessa. I have just reduced the amount of sugar used. The original recipe suggested 2 cups of sugar for 2 puff pastry sheets. I did try that, but the palmiers were very sweet, and moreover the excess sugar forms a very hard layer around the cookie and burns really fast. Also, the suggested cooking time of 6 mins was not enough. You need to cook them for about 20 mins turning once in between. So I have reduced the amount of sugar to just 1/4 cup per puff pastry sheet, and they turn out awesome!!!


Makes 40 palmiers


Granulated sugar – 1/2 to 3/4 cup
Kosher Salt – 1/8 tsp (I used regular salt)
Puff pastries(defrosted) – 2 sheets


  • Preheat the oven to 400 degrees F.
  • Combine the sugar and kosher salt.
  • Pour 1 cup of the sugar/salt mixture on a flat surface (I used the kitchen couter covered with aluminum foil). Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. There should be an even covering of sugar.
  • With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the pastry as shown in the pictures below.

  • Place the rolled dough in the freezer for 15 mins.
  • Cut the dough into 1/2-inch pieces and place them cut side up, 2 inches apart, on baking sheets lined with foil/parchment paper (you must use either of these or you will have a tough time cleaning). Try to open up the upper part of the palmier just a little(as shown here). Repeat the same process with the second puff pastry sheet.

  • Bake the cookies for 15 minutes until caramelized and golden brown on the bottom, then turn with a spatula and bake another 10 minutes, or until caramelized on the other side(keep an eye on them, check every 5 mins, they burn really fast).
  • Try to transfer them to a cooling rack or plate while they are still hot, be careful, do not touch them with your hand (caramel is really hot), they will be soft, but will harden as you cool them. Cool at least for 5 mins before eating.

You might also like:

Surul Puri – Crispy, flaky sweet pastry!

Biscuits – Classic & Garam Masala-Cheddar Biscuits for DB Challenge (Jan 2012)

Uppu Seedai & Vella Seedai – Janmashtami Special

Butterscotch Shortbread Cookies (Eggless)

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