Have you ever been surprised by an unexpected guest and wished you had some sort of freshly baked good to offer them?
Yeah, me too.
There is something so old-fashioned and extra hygge about offering a guest something warm straight out of the oven. However, realistically, that’s not always easy to do when needed in a jiffy.
So when my incredibly talented friend, Alisa Woods from @siftnsprinkle, said she can teach me how to bake something that calls for only two ingredients (three if you count the pinch of salt) and can be baked in 15 minutes, I said:
We hopped on Instagram Live together (you can view that right, here), and just as she promised, Alisa showed me how to make this ridiculously easy and tasty little french pastry.
Indeed you only need two ingredients: puff pastry and sugar. Oh, and that pinch of salt.
Since I’m a huge sucker for anything cinnamon sugar, I decided to sprinkle that into the mix, and boy am I glad I did that!
They were delicate, delightful, and delicious. The perfect trifecta.
Thank you for the tutorial Alisa! Friends, please go check out and follow Alisa on Instagram at @siftnsprinkle. Her baked creations (especially her pop tarts) are adorable and often easy to make yourself.
Ok, let’s dive in.
- Rolling Pin (or a bottle of wine will do)
- 1 package puff pastry (I use Pepperidge Farm) Not to be confused with phyllo dough.
- 4 tbsp granulated sugar
- cinnamon (optional)
- Dethaw your puff pastry. I like to take mine out of the freezer about 1.5 hours before baking. Reference the directions on your package, but should dethaw on its own within an hour.
- Preheat oven to 425 degrees.
- Remove puff pastry from the box and lay it out on your counter, working station, or silk cookie sheet. It should be a square shape.
- Take about 2 tbsp of sugar and dust over the side of the dough facing you. If using cinnamon, go right on ahead and sprinkle some of that on that side as well. Lastly, take a pinch of salt and sprinkle over the pastry dough.
- Using your rolling pin (or bottle of wine), gently roll out the dough so the sugar, salt, and cinnamon integrate within the dough. Try to keep the shape of the dough so no need to over roll.
- Next, carefully flip your pastry dough over and repeat the same exact steps on the other side of the dough.
- Once you have both of your pastry sides done, it's time to fold the pastry.
- Visualize OR using your finger, draw a line down the middle of your pastry. Starting on the right end, fold a little less than a quarter of the pastry dough in and then fold it over once more. Repeat the same step on the left side of your pastry. *You want to be sure the middle of your pastry makes a small space (about a half-inch) between the two sides.
- Next, join the two sides, by folding the pastry together. Now you have a roll of dough.
- Using a sharp knife, cut and discard the end of one side to create a clean cut. Then cut 1/4 slices of pastry. They will resemble a smooshed heart shape
- Using a cookie tray with parchment paper, place the palmiers face up, keeping the heart-shaped dough folded tightly together.
- Bake for about 8-10 minutes on one side, then flip for another 5-7 minutes. You want them to be a light brown hue - a pinch well done if you will. Keep an eye on them and check regularly.
- Remove when ready and let cool for a few minutes.
- Then have a seat, grab a coffee (also delicious with a glass of red wine) and enjoy some good old-fashioned conversation with your guest and/or loved ones.