This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.
Crispy vegan palmiers made with puff pastry that are flaky, golden, and perfectly caramelized. It's an easy, 2-ingredient, French-inspired treat that's impressive enough to serve to guests yet simple enough to make and enjoy anytime.
Dairy-free and egg-free, with a gluten-free option, they’re perfect for sharing over tea, coffee, or whenever you crave something crisp and sweet.
Save This Recipe!
In a hurry? Drop your email below, and this recipe will be sent straight to your inbox for later. You'll also get fresh recipes every week! You can unsubscribe anytime.
These homemade vegan palmiers are flaky, crisp, and irresistible (just as palmiers should be!). If you love puff pastry and vegan puff pastry desserts as much as I do, this recipe is for you. It’s almost guaranteed you’re going to love them!
All you need are two ingredients, and once you see how easy they are to make, they’ll quickly become a regular in your baking rotation. I used to buy them prepackaged from the store, but now that I make them at home, there’s really no reason to (unless you're getting them fresh from a fancy French bakery...treat yourself!)
Let’s get started so I can show you how to turn two simple ingredients into an impressive treat you’ll want to make again and again.
Grab These Two Ingredients
Important Ingredient Info
Vegan Puff Pastry - Some store-bought puff pastry is "accidentally" vegan and not always labelled as vegan, so be sure to check the ingredient list carefully for any eggs or dairy. The brand I use is called Alfa, and each box comes with two rolls, only 1 is needed for this recipe.
Other brands to look for: Pepperidge Farms (US), Tenderflake (Canada), and Situ's Kitchen (Canada). (Know any other vegan puff pastry brands? Share the name and the country where they’re sold in the comments below so others can find them, too!)
For vegan gluten-free palmiers: The only change is to use vegan gluten-free puff pastry. Two brands to look for are Sweet Loren's and Schar.
Sugar - I use organic cane sugar in all of my recipes; this one is no exception. Regular white granulated sugar can also be used, just make sure that it's vegan.
Follow These Steps
(Note: I’ve outlined the step-by-step here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Sprinkle half the sugar on a large piece of parchment paper and place the unfolded puff pastry on top. Sprinkle the rest of the sugar on top.
Gently roll it with a rolling pin, just enough to press the sugar into both sides.
Pastry Sheet Size
Store-bought puff pastry sheets vary in size. The ones I use are 15 inches long, 11 inches wide, and ⅛-inch thick. After rolling, they expand by about 1 inch each way. You don’t need a specific size for this recipe, just as long as it's roughly this size with the same thickness.
If you're using puff pastry that comes in block form, roll it into a rectangle until it's ⅛ of an inch thick.
With the long side facing you, start at the left short edge and roll the pastry inward toward the center, stopping at the center.
Next, roll the right edge inward to meet the left roll, and gently press them together. Chill in the freezer for 30 minutes (set a timer so they don't freeze!).
Puff Pastry Tip
Keep the pastry cold at all stages before baking. If it starts to get warm, soft, or sticky, place it in the fridge or freezer before continuing so it can cool back down. Working with dough that's too warm can prevent the pastry from baking properly and developing those perfect flaky layers.
Remove the puff pastry from the freezer, place seam side down, and trim both ends to even the edges.
Using a sharp knife, carefully slice the pastry into ½ inch slices.
How Many Palmiers to Expect
The number of palmiers you get will depend on the size of your puff pastry sheet. With the sheets I use, I get 21 per sheet, but you may end up with a few more or less, and that’s perfectly fine.
Place them on your prepared baking sheet.
Lightly sprinkle a little sugar on each palmier. Bake.
Remove from the oven, flip, then sprinkle a little more sugar on the other side. Continue baking.
Let the finished palmiers rest on the cookie sheet for a few minutes, then transfer to a cooling rack. Serve when fully cooled.
Be Patient!
As tempting as it is to grab one fresh from the oven, it’s best to wait until they’ve fully cooled. The outside will be hot and sticky from the caramelized sugar, and they won’t reach their peak crispness until they’ve cooled completely. Trust me, it’s worth the wait!
Keys to Success
- Fully thaw your puff pastry in the fridge overnight and keep it refrigerated. Take it out about 15 minutes before you start so it stays cold but is pliable and easier to work with.
- Use a ruler or tape measure to mark where you need to cut each slice. The baking time is written and tested for palmiers cut to ½-inch thick. If they’re cut thicker, they won’t cook through and will turn soft instead of crisp. If they’re sliced too thin, they’ll overbake.
- Baking time may vary by a few minutes. After making these palmiers many times and seeing both underbaked and overbaked batches, I landed on the ideal baking time shared here. Because the sugar caramelizes so quickly, it can burn fast near the end of the baking time. Keep a close eye on the palmiers, since every oven behaves a little differently.
- Read this post from top to bottom before you start. I’ve included all the tips I gathered from testing so you can feel confident at every step. Make sure to read the full recipe and notes before you begin.
- Follow the recipe exactly as it’s written for the very best results.
Best Ways to Enjoy
Enjoy your palmier cookies on their own, or with coffee or tea. Their elegant appearance makes them perfect for serving at gatherings or to guests alongside any hot homemade vegan drink.
(I'm having my favourite vegan hot chocolate with them in the pictures here!)
Did You Make Them?
If so, I’d love to hear how these pastries turned out for you! Share your thoughts with a comment and rating below, and/or post a photo of your delicious puff pastry vegan dessert on Instagram and tag me so I can see it. (I'm @delightfuladventures on Instagram).
Crispy Vegan Palmiers with Puff Pastry
Suggested Equipment:
Ingredients:
- ½ cup (100g) granulated sugar
- 1 puff pastry sheet
Instructions:
Prepare Palmier Dough:
- Sprinkle ¼ cup of the sugar on a large piece of parchment paper, making sure it fully covers the area where the puff pastry will sit.
- Unfold the puff pastry and place it on top of the sugar.
- Sprinkle the remaining ¼ of sugar evenly on top of the unfolded puff pastry.
- Using a rolling pin, apply light pressure and gently roll the puff pastry just enough to press the sugar into both sides. Don't try to to thin or stretch the pastry. A small amount of expansion will happen, about 1 inch in length and width.
- Position the pastry so the long side is facing you. Roll the left short edge inward until you reach the center. Next, roll the right short edge inward towards the center. The two rolls should touch in the middle. Gently press them together.
Chill:
- Wrap the rolled puff pastry tightly in the parchment paper it was rolled out on and place it in the freezer for 30 minutes so it can firm up.
- While the pastry is chilling, preheat the oven to 400°F (200°C).
- Line cookie sheet(s) with parchment paper, if needed, and set aside.
Slice and Prepare for Baking:
- Remove the puff pastry from the freezer and unwrap it. Place it seam side down with the flat side facing up. Trim a thin slice from both ends so the edges are even.
- With a sharp knife, cut the pastry into ½ inch slices. If any of the slices unravel, gently roll them back together. The dough should be solid and easy to slice. If it isn't, put it back in the freezer for 10-15 minutes before continuing.
- Place the palmiers at least 1-inch apart on the prepared baking sheet(s).
- Lightly sprinkle a small amount of sugar evenly on top of each palmier.
Bake:
- Bake for 12 minutes, then remove from the oven.
- Using a spatula or 2 forks, carefully flip each palmier over and lightly sprinkle more sugar on the other side.
- Bake for another 7 minutes, until crisp and golden brown. Watch carefully toward the end of the baking time and remove them if they start to brown too much.
- Remove from the oven and let the palmiers rest on the cookie sheet for 5 minutes.
Cool:
- Transfer the palmiers to a cooling rack and cool completely before serving.
Recipe Notes:
- Please read all of the information above before making this recipe.
- Store your palmiers in an airtight container at room temperature for up to five days. They will start to lose their crispness and soften the longer they are kept.
- Nutrition info is based on 1 of 21 palmiers with the recipe made as written, and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Did You Make This Recipe or Have a Question About It?