Palmiers cookies by MsLyzz

Looking for an elegant, yet easy cookie? Than these Palmiers are just the ticket – only two ingredients which makes them perfect to make on your Tolly!

© Liz Trythall (MsLyzz, 1995 Tolly 53)

Yield: 16 to 24 cookies


  • 8 ounces Pepperidge farm frozen puff pastry (2 sheets per pkg.)
  • 1 cups granulated sugar


  1. Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick – if not, roll it out to that thickness.
  2. If your pastry cracks you can seal it together with a little water and your finger.
  3. Preheat your oven to 400 degrees.
  4. Line cookie sheets with parchment paper, or a section from a brown paper bag to fit.
  5. Spread SUGAR on the counter like you would flour to roll out dough.
  6. Lay out one sheet of pastry (keep 2nd sheet in fridge for now). Sprinkle the top with sugar as if you were rolling the dough out.
  7. Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
  8. Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
  9. Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
  10. Sprinkle with a light coating of sugar and place in the oven for 6 to 7 minutes.
  11. Work on the second sheet at this time.
  12. Pull out and turn cookies over and sprinkle that side.
  13. Bake 3-5 minutes more or until center is done and edges are golden.
  14. Transfer the palmiers to wire racks to cool, then store in an airtight container.


  • Use cinnamon sugar in place of sugar.