How to make and shape palmier biscuits

Points to remember

  • Take a sheet of ready-rolled all butter puff pastry and unroll, leaving it on the paper.
  • Sprinkle or spread your pastry with your flavouring - you can use sweet or savoury.
  • If the filling is dry, roll it gently onto the pastry sheet with a rolling pin to help it stick.
  • Starting from one of the long edges, roll the pastry up tightly to the centre then repeat from the other side.
  • Roll up the pastry in its original paper.
  • Chill before baking to ensure the palmiers hold their shape. If you’re short of time, 20 minutes in the freezer is best.
  • Flour your knife and cut the pastry roll into slices just thinner than 1cm.
  • Arrange on a parchment-lined tray leaving a slight gap in between for the pastries to expand.
  • Cook on a high shelf in a hot oven - 200C/180C fan/gas 6 for 12-15 mins - or until the pastry is crisp and golden.
  • For savoury, you could try pesto, tapenade or Parmesan. For sweet, sugar and ground cinnamon or Nutella are delicious.