Name: Star Palmiers with Caramelized Sugar Layers
Prep time: 45 min
Cook time: 20 min
Total time: 4 h 25 min
Yield: 3
Ingredients: 330 g unsalted dry butter (84% fat); 135 g pastry flour (plus 2 tbsp); 100 g brown sugar (packed); 100 g piloncillo sugar; 130 g water; 12 g salt; 3 g distilled white vinegar; 100 g unsalted butter, softened; 315 g pastry flour; puff pastry dough (prepared from steps above)

Star Palmiers with Caramelized Sugar Layers

These palmiers use laminated puff pastry and sugar layered during the turns, then are shaped into a star form before baking. Brown sugar and piloncillo add a deeper caramel flavour than plain white sugar alone.

Dough Structure

The dough is built from a beurre manie and a detrempe, then folded together and laminated. Chilling between turns is important so the butter stays defined and the layers remain separate in the oven.

Shape and Texture

Twisting the strips into a circular star shape gives the pastry a mix of crisp outer edges and a slightly thicker center. The sugar caramelizes during baking and helps create a brittle surface once the palmiers cool.

Serving Notes

Serve these palmiers with coffee, tea, or as part of a pastry spread. If you use store-bought all-butter puff pastry, the shape still works even though the internal sugar layering will be less pronounced.

Star Palmiers with Caramelized Sugar Layers

Dough Structure

The dough is built from a beurre manie and a detrempe, then folded together and laminated. Chilling between turns is important so the butter stays defined and the layers remain separate in the oven.

Shape and Texture

Serving Notes