Masala Palmiers 32.000

Deb Lindsey for The Washington Post

Holiday Cookies 2016 Dec 1, 2016

Use store-bought puff pastry, and these can come together in minutes. Turbinado sugar is used here to create a nice caramel flavor and extra crunch.

Make Ahead: The rolled, unsliced dough needs to be refrigerated for at least 30 minutes and up to a day, or it can be wrapped well and frozen for up to 1 month. The palmiers can be stored in an airtight container for up to 1 week, but they are best when served within 3 days.

32 pieces

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 32 pieces

  • 1/2 cup turbinado sugar
  • 1 1/2 teaspoons poppy seeds
  • 2 1/2 teaspoons ground cinnamon, preferably Vietnamese
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon kosher salt, plus a pinch
  • 12 ounces homemade or store-bought all-butter puff pastry, defrosted it frozen (if using store-bought, preferably Dufour brand)
  • 1 large egg
  • 2 teaspoons water


Whisk together the sugar, poppy seeds, cinnamon, cloves and 1/4 teaspoon of the salt in a small bowl. Sprinkle 2 teaspoons of the mixture evenly over a clean work surface.

Unfold the puff pastry dough on top of the sugar mixture, then sprinkle another 2 tablespoons of it on top of the dough. Use a rolling pin to roll out the dough to a rectangle measuring 12 by 16 inches (so the long edge is parallel to the edge of your countertop, then use the remaining sugar mixture to coat both sides of the dough as much as possible. Use a fork to prick the coated dough all over.

Whisk together the egg, water and remaining pinch of salt in a small bowl.

To shape the palmiers, trim the edges of the dough as needed (to make them neat and straight). Use a knife to score a center line on the rectangle. Fold the right and left edges of the dough in 1 inch from each short side, then brush each folded side with some egg wash. Fold in tightly two more times from each side, brushing again with the egg wash each time; be sure to leave a narrow space at the center of the rectangle. Brush it with egg wash, too.

Run the rolling pin gently over the dough from top to bottom, then fold the right side over the left and run the rolling pin over it. Roll into a log, wrap in parchment or wax paper (not plastic wrap, which can trap condensation) and refrigerate for at least 30 minutes, or until firm.

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone liners.

Unwrap the dough and cut it crosswise into 32 equal slices, laying them each 2 inches apart on the baking sheets. Bake one sheet at a time (middle rack) for 12 minutes, then turn the sheet front to back and bake for 8 to 9 minutes or until golden.

Transfer the palmiers to a wire rack, where they will crisp up as they cool.

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Recipe Source

Adapted from “Sweet Sugar, Sultry Spice: Exotic Flavors to Wake Up Your Baking,” by Malika Ameen (Roost Books, 2016).

Tested by Nikki Zook.

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