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How to make and shape palmier biscuits


Learn how to bake perfect puff pastry palmiers, with tips on rolling out the distinct shape and ideas for sweet and savoury flavours.

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. Make sure you filling reaches all the corners of the pastry. 
  • 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 to help with definition.
  • Chill before baking to ensure the palmiers hold their shape. If you’re short of time, pop them in the freezer for 20 minutes.
  • 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.
  • Use a palette knife to ease the palmiers off the baking parchment. 
  • For savoury, you could try pesto, tapenade or Parmesan. For sweet, sugar and ground cinnamon or Nutella are delicious.



Roll up your palmiers tightly to give a better end shape and make sure you chill them before baking.


Use all butter puff pastry for a better flavour.

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