Palmiers with Pecan & Brown Sugar Filling

Image: Lindsay Samuel

Palmiers with Pecan & Brown Sugar Filling – Classic sweet dessert

It’s time to get the kettle on and send out some invites because there are Palmiers with Pecan & Brown Sugar Filling coming your way.

Palmiers with Pecan & Brown Sugar Filling

Image: Lindsay Samuel

Everybody enjoys a sweet treat on a cold winter’s day. Who knew that putting butter and flour together could make something so flaky and delicious. Our Palmiers with Pecan & Brown Sugar Filling is classic, sweet and melts in your mouth. You can enjoy it with friends and family during tea-time or as a delicious dessert or the centre piece of your snack table.

You can approach this recipe in two different ways and still have a very special dessert. Following the homemade puff pastry recipe will help you make a super puff pastry but can take a while. You can easily make a very similar dessert with store-bought frozen puff pastry, especially if you don’t have time on your side. Palmiers with Pecan & Brown Sugar Filling is a classic French dessert made in the comfort of your own home.

It’s time to get the kettle on and send out some invites because there are Palmiers with Pecan & Brown Sugar Filling coming your way.

Palmiers with Pecan & Brown Sugar Filling Recipe

5 from 1 vote
Recipe by Lindsay Samuels Course: Snack, DessertCuisine: GlobalDifficulty: Intermediate


Prep time


Baking Time

25 – 30

Total time





Your easiest option would be to use 2 sheets of store-bought puff pastry.


  • Puff Pastry
  • 2 cups 2 all-purpose flour

  • 1 pinch 1 salt

  • 1 tsp 1 lemon juice

  • ½ cup ½ cold water

  • 250 g 250 butter 

  • OR
  • 2 sheets 2 store-bought puff pastry

  • Filling & Coating
  • 2 cups 2 dark brown sugar

  • 1 cup 1 pecan nuts (finely chopped)

  • 1 tsp 1 cinnamon, ground

  • 1 tsp 1 mixed spice

  • cups castor sugar


  • For the puff pastry
  • Prepare a sheet of baking paper. Use a knife and ruler to lightly mark a 15 cm x 15 cm square in the centre of the sheet. Cut the butter into thin slices and layer within the drawn-out square. Fold the baking paper inwards, along the four sides of the square, until the butter is covered. Use a rolling pin to flatten the butter into a thin square sheet. Place the butter in the fridge to keep cold.
  • In a large bowl, sift the flour and salt together. Mix the water and lemon juice together and pour into the flour mixture. Use your hands to combine until a smooth stiff dough is formed. 
  • Roll out the dough on a floured surface to a 5 mm thickness. The dough should be rolled big enough to allow the prepared butter sheet to fit within the centre. Fold the sides of the dough over the butter until completely enclosed. Ensure there are no cracks as this will cause the butter to spill out.
  • Roll the dough out lengthwise until it is long enough to be folded in threes. Turn the bottom third of the dough up to the centre and then the top third over it. Cover the dough with cling wrap and leave it in the fridge for 30 minutes.
  • Take the dough out of the fridge and repeat the previous step three – seven times. This is what creates the layers of the puff pastry and is a crucial step.
  • Filling & Coating
  • Preheat the oven to 220°C.
  • Combine the brown sugar and spices together. 
  • Divide the puff pastry dough in two and roll it out into a long rectangle shape and spread the filling over the dough until it is evenly covered with sugar. Sprinkle the chopped pecans over the sugar. Carefully fold the one side of the dough up length-ways, pressing lightly down on each fold to secure it, up to the middle of the dough. Repeat the folding method on the opposite side and press the two folds together at the centre.
  • Cut the dough into even 6 mm slices. Generously coat each palmier slice with castor sugar and place it on a lined baking tray. Keep a space between each palmier as they will expand in the oven.
  • Bake for 15 minutes or until golden brown. Use a spatula to turn the palmiers over and bake for a further 3 minutes. Leave to cool on a wire rack.
  • Pairs nicely with a cup of tea or coffee or as a sweet snack.


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