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)

Flaky, buttery star-shaped palmiers made from homemade puff pastry rolled with brown sugar and piloncillo. Crisp, caramelized, and suitable for holiday baking or serving with coffee.

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.