Suikervlinders zijn een knapperig, zoet Frans koekje, ook wel Palmier genoemd. Met 3 ingrediënten kan je zelf deze heerlijke suikervlinder koekjes maken.
Sugar Palmiers
Sugar Palmiers are a crispy, sweet French pastry. You only need 3 ingredients for these tasty, super easy to make cookies. An easy sugar palmier recipe.
Suikervlinders zijn een knapperig, zoet Frans koekje, ook wel Palmier genoemd. Met 3 ingrediënten kan je zelf deze heerlijke suikervlinder koekjes maken.
Sugar Palmiers
Sugar Palmiers are a crispy, sweet French pastry. You only need 3 ingredients for these tasty, super easy to make cookies. An easy sugar palmier recipe.
Servings Prep Time
20sugar palmiers 10minutes
Cook Time
15 minutes
Servings Prep Time
20sugar palmiers 10minutes
Cook Time
15 minutes
Ingredients
Instructions
  1. Preheat the oven to 350 °F / 175 °C. Line a baking sheet with parchment paper.
  2. Line up your puff pastry squares (4 inch x 4 inch / 10 cm x 10 cm) and stick them together on the edges. (Or roll out your puff pastry sheet to 15 inch x 4 inch / 40 cm x 10 cm.)
  3. Lightly brush the puff pastry with smelted butter. Generously sprinkle the cane sugar on top of the puff pastry.
  4. Lightly press the sugar into the pastry. Or put a piece of parchment paper on top of the pastry and lightly roll a rolling pin over the parchment paper to make sure the sugar sticks to the puff pasty.
  5. If needed, loosen up the bottom of the puff pastry from your work surface with a spatula.
  6. Fold over half of the puff pastry lengthwise to the middle of the puff pastry sheet. Do the same with the other half so you end up with a long sheet of puff pastry which has it’s two halves folded over. Now, fold over the puff pastry again to form one long strip of pastry. (So both halves you folded over earlier you now fold together)
  7. Using a knife, or a pizza cutter cut the roll in into roughly 0.5 inch / 1 cm pieces.
  8. Put all the sugar palmiers with the cut side up on a baking tray and bake in the oven until golden brown for approximately 15 minutes.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups.

  • Instead of sticking pastry squares together, you could also make the squares into palmiers individually.
  • Instead of folding the dough you could also roll the pastry from each side to the middle of the pastry that’ll give you a palmier with a rounder shape.