Classic Palmiers
Ingredients
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½ cup sugar
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1 sheet frozen puff pastry
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¼ teaspoon flaky sea salt
Tools
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measuring cups
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measuring spoons
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knife
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2 June Pans
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flip spatula
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rolling pin
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cooling rack
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Add sugar to the work surface
Sprinkle half the sugar (¼ cup) on your work surface and use your hands to evenly spread the sugar into a square about 12” wide.
½ cup sugar
measuring cups
Add the pastry and the remaining sugar
Unfold the thawed sheet of puff pastry onto the sugar, with the short side facing you. Sprinkle the remaining sugar (¼ cup) over the puff pastry. Spread the sugar over the puff pastry with your hands, covering the entire sheet.
1 sheet frozen puff pastry
sugar
Roll the pastry
Using a rolling pin, lightly roll the puff pastry to get the sugar to adhere to the sheet and increase the length of the sheet to 12”. You should finish with a sheet about 12” tall and 10” wide.
rolling pin
Fold the pastry
Fold one long side of the pastry toward the middle, making an overlapping edge that’s about 1½” long. Repeat with the opposite side. Fold the first side in again, followed by the second side, to meet them in the middle. Finally, fold one side over the other at the seam, as if you were closing a book. You will end up with a long thin piece of pastry, about 12” long by 1½” wide. Press lightly down onto the pastry to adhere, and gently pat to reshape if necessary.
Slice the pastries
Slice the pastry into 18 portions, about ¾” thick. Do not discard any sugar remaining on your work surface.
knife
Coat with sugar and place on June Pan
Working one portion at a time, gently press the cut sides of each pastry into the sugar remaining on your work surface. Arrange 9 palmiers on the June Pan, evenly spacing them so they have room to puff up. Leave the remaining pastries on your workspace.
June Pan
Add the salt
Sprinkle a little flaky sea salt over each pastry.
¼ teaspoon flaky sea salt
Bake the palmiers
Place the pan on the middle shelf of the oven. Bake the pastries for 15 minutes, until they are puffed and just barely golden brown on top. If necessary, follow on-screen instructions to continue cooking.
Flip and cool the palmiers
Remove the pan from the June Oven and set it on a cooling rack. Keep the oven hot using the button below. While the palmiers are still very hot, use a spatula to transfer them to a cooling rack, allowing them to cool caramel-side up. Let cool completely.
flip spatula
cooling rack
Cool the June Pan and add the rest of the pastries
Add the remaining 9 pastries to a second June Pan. If you have just 1 June Pan, let the pan cool, then wash the pan and add the pastries as you did before.
June Pan
Bake the remaining palmiers
Place the pan on the middle shelf of the oven. Bake the pastries 15 minutes, until they are puffed and just barely golden brown on top. If necessary, follow on-screen instructions to continue cooking.
Flip and cool the palmiers
Remove the pan from the June Oven and set it on a cooling rack. While the palmiers are still very hot, use a spatula to transfer them to a cooling rack, allowing them to cool caramel-side up. Let cool completely.
Cool and serve
Let the palmiers cool completely before enjoying. Palmiers are best eaten the day they are baked but can be stored airtight at room temperature for up to 3 days.
