Leftover Pastry Palmiers

A Palmier is a sweet and crispy pastry that is perfect for breakfast or dessert. They’re so simple to make and a great way to use leftover pastry offcuts. Of course if you want to make them with fresh pastry there’s nothing wrong with that either!




An indulgent swirl of pastry, butter and sugar, Palmiers are a quick treat to make but sure to impress. My method is slightly different to the usual double swirl biscuits but the result is simply beautiful.

Makes 20 – 24


  • 1 sheet puff pastry
  • water, to brush
  • 60 g icing sugar (½ c)
  • plain flour, for dusting


  1. Place pastry sheet on a lightly floured board. Brush with water and dust liberally with about a tablespoon of icing sugar. Starting from the short-side, roll pastry to form a cigar then refrigerate until firm, approximately 10-15 minutes.
  2. Preheat oven to 190° C.
  3. When pastry cigar is firm, slice into 1cm thick coins. Working with one slice at a time, place coin on a spoonful of icing sugar and top with another spoonful of sugar. Roll out each piece to a thin oval and place on a tray lined with baking paper, repeat with remaining coins and sugar.
  4. Bake 10-12 minutes until golden and crisp.


  • Use leftover pastry: stack pastry offcuts, one on top of each another, on a lightly floured board. Roll out to 1/4 cm thick, trim edges and follow recipe as above.


I’ve recently shot a series of some of my favourite classic French recipes and kitchen technique tips. The videos are being released over on my YouTube channel and each recipe, along with a downloadable pdf recipe card for you to keep on file, will also be shared here! Remember to subscribe via YouTube and be the first to know when a new video is posted. Bon Appetit!

Recipe as seen in Manu’s French Kitchen.


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