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Ladue High School's student news site

Ladue Publications

Ladue High School's student news site

Ladue Publications

Valentine’s Day Palmier Recipe

How to make the classic french cookie

Ever notice how Valentine’s day seems to pop up on the calendar with the same stealth as a pop quiz in your least favorite class? One moment you’re navigating the usual homework and deadlines, and the next you’re faced with the ultimate test of affection — and there’s no cramming for this one. Fear not, for this year, we’re ditching the panic button in favor of classic puff pastry with a twist — homemade palmiers. These little heart-shaped wonders are about to upgrade your Valentine’s playbook from predictable to pastry-chef-level impressive.

Forget about braving the jungle of last-minute gift shopping or navigating the sea of online gift guides promising the secret to eternal love (spoiler: it’s not a giant teddy bear). This year, we’re turning the heat up in the kitchen, not just metaphorically. With just puff pastry, sugar and some customizable toppings, anyone will be able to create a treat that whispers sweet nothings with every bite. Whether your aim is to spark a new flame, keep the fire burning with your long-term study buddy, or simply treat yourself and your loved ones, these crisp, caramelized, classic French cookies are for sure the secret to acing Valentine’s Day. And if your palmiers turn out looking more like abstract shapes than perfect hearts, just remember: in love and pastry, it’s the effort — and flavor — that counts.



  • 14 oz of your favorite puff pastry or rough puff pastry recipe (highly recommend Claire Saffitz’s rough puff dough) Alternatively: 1 package of Dufour Classic Puff Pastry (good for those on a time crunch)
  • Palmier sugar filling
    • ½ cup granulated sugar
    • 1 egg
    • Betty Crocker pink sugar sprinkles (optional)
    • 2 ½ tsp Cinnamon (optional)
  • Strawberries and cream topping
    • 2 cups heavy whipping cream
    • 1 package of strawberries
    • 3 tbsp granulated sugar
    • Liquid sweetener to taste — honey, maple syrup, agave syrup and simple syrup will all work
  • Chocolate topping:
    • 1 bar of milk chocolate (4.4 oz)
    • 1 ½ tbsp coconut oil


Making the filling: 

  1. Combine sugar and additional flavorings/coloring  (cinnamon OR sprinkles,) in a small bowl, set aside
  2. Whisk your egg along with 1 tbsp of water to make an egg wash in a separate bowl, set aside. 


Shaping & Baking the Palmiers:

  1. Preheat your oven to 380 degrees Fahrenheit or 193 degrees Celsius
  2. Take your dough from the fridge and let it thaw until pliable. 
  3. Sprinkle some sugar onto your work surface to prevent sticking. 
  4. Roll into a rectangle approximately 6X13 in 
  5. Lightly brush a thin layer of egg wash on the surface of the puff pastry
  6. Sprinkle the sugar mixture evenly across the surface. 
  7. Lightly score the middle of the sheet lengthwise (or hotdog-wise).
  8. Roll/fold each end of the dough to the middle marking line so that it looks like two spirals that are touching. 
  9. Turn the roll on its side (the heart “bumps” will be facing you) and push down so that the “bumps” become flattened
  10. Cut the roll into ½ inch pieces (should end up with approximately 15 cookies. 
  11. For each cookie, press the two rolled sides together to ensure that the cookies do not completely unroll in the oven
  12. Place each cookie on a baking sheet lined with parchment paper with about 2 inches of room between each cookie
  13. Place in the fridge to harden a bit before baking 
  14. Place on the middle rack of your oven and bake for approximately 25-30 minutes or until the edges are dark golden brown and the bottoms are caramelized. *Color is much more important than bake time so make sure to check about every 5 minutes! 
  15. Place each cookie on a wire rack and allow to cool for 5-10 minutes


Topping version one: Strawberries and cream

  1. Cut strawberries into slices or your preferred thickness 
  2. Macerate strawberries by tossing them in a bowl with 3 tbsp of sugar. Set aside for about 10 minutes or until the juices have been drawn from the berries. 
  3. Take cold cream and place in a wide-rimmed bowl with your preferred liquid sweetener to taste. 
  4. Whip cream until it reaches soft peaks (the peak will flop over when you lift your whisk) 
  5. Serve cooled palmiers with whipped cream and your macerated berries!

Topping version two: Chocolate topping 

  1. Roughly Chop the chocolate bar into smaller pieces.
  2. Combine with oil in a small microwave-safe bowl
  3. Microwave in 20-second intervals, mixing in between until the chocolate is fully melted and combined with the oil. 
  4. Drizzle or dip the palmiers in the melted chocolate. Let the chocolate harden (or don’t!) and enjoy!
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About the Contributor
Junior Alzhraa Mahmoud is a first year staffer on Panorama. In her free time she enjoys crocheting, knitting, and rewatching the Monk series (go watch it, it's really good).

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