Mary Berry Palmiers

I’ll admit—my first batch of palmiers looked more like squashed snails than elegant French biscuits. I’d rolled them too loosely, rushed the chilling, and ended up with sugary puddles instead of crisp spirals. Classic.

But once I slowed down, actually chilled the dough (not just told myself I did), and figured out the trick to rolling tight but not too tight—it all clicked. That golden crunch, the caramelised sugar edges, the whisper of cinnamon. Heaven with a cup of builder’s tea.

So if your first attempt flops, don’t worry. Let me show you how I fixed mine—and why this deceptively simple bake deserves a spot in your go-to stash.

WHY THIS ONE WORKS SO WELL

Most palmier recipes get the look right but not the bite. They either go soggy or overbake into hard, sugary frisbees. Mary’s version nails the balance by:

• Folding the sugar in rather than sprinkling it on top—so it melts into the layers
• Rolling from both sides so you get those perfect heart shapes (not loose scrolls)
• Using demerara sugar which gives you caramel crunch without burning quickly

Also, her chill-before-bake step is essential. I skipped it once and the dough spread like gossip at a WI meeting. Don’t skip it.

INGREDIENTS + WHY THEY MATTER

• Puff pastry (490g) – I used shop-bought all-butter puff. Don’t bother with low-fat—these aren’t diet food.
• Demerara sugar (100g) – That crunch! I once tried golden caster and it just melted away. Demerara gives you the edge you want.
• Ground cinnamon (1 tsp) – Just enough to warm things up without shouting.
• Milk – Helps the rolls stick and adds shine.
• Egg white – For that glossy, golden top. Whole egg works, but makes them darker.
• Flour for dusting – Only just enough to stop the pastry sticking. Too much and the rolls won’t grip.

MAKING IT YOURS (WITHOUT RUINING IT)

Want to change it up? Here’s what I’ve tried and what actually worked:

• No egg? You can skip the egg white and just use milk. They’ll be paler but still crisp.
• Cinnamon-free? I swapped it once for cardamom and orange zest. Gorgeous.
• Gluten-free puff pastry? I tested one brand—great straight from the freezer, but you need to roll it gently or it cracks.
• Savory version? Cheddar and paprika instead of sugar. Oddly addictive.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Rolls uncoiled in oven	Didn’t chill long enough	Chill 30–45 mins until firm
Sugar leaked out + burnt	Too much sugar at edges	Keep sugar away from outer 1cm
No crisp bottom	Used baking parchment only	Use a hot tray or silicone mat instead

HOW TO MAKE MARY BERRY’S PALMIERS

1. Roll out the dough – Lightly flour your surface, roll puff pastry to about 33x28cm. Not too thin—you still want lift.
2. Sugar and cinnamon layer – Sprinkle half with 50g sugar and all the cinnamon. Fold pastry over.
3. Re-roll and shape – Roll again to 28x23cm. Brush with milk. Roll both short edges inwards until they meet in the middle. Wrap in cling film and chill for 30 minutes.
4. Slice and first bake – Preheat oven to 220°C (190°C fan). Cut into 1.25cm slices. Place flat-side down on lined trays. Brush with egg white, sprinkle with 25g sugar. Bake 8 minutes.
5. Flip and second bake – Flip each one carefully. Brush again, sprinkle final 25g sugar. Bake 8 more minutes until golden and caramelised.
6. Cool – Use a spatula to lift them gently onto a wire rack. Let cool completely—if you can wait.

TIPS FROM MY KITCHEN

• I always start chilling before I preheat the oven—saves stress.
• My silicone mats gave better caramelisation than parchment—less burning too.
• A thin fish slice or offset spatula works wonders for flipping them mid-bake.
• Let them cool completely before storing—they crisp as they cool.

STORAGE + SERVING

• Keeps: 3–4 days in an airtight tin (they go soft if left out)
• To freeze: Freeze raw, sliced dough rolls. Bake straight from frozen—just add 2–3 minutes.
• Serve with: Coffee, strong tea, fresh berries, or a dollop of crème fraîche if you’re feeling fancy.

FAQs – Real Query Answers

Q: Can I make palmiers ahead of time?
A: Yes—make, slice, and freeze the dough. Then just bake straight from frozen when needed.

Q: Why are my palmiers soggy?
A: Likely underbaked or not cooled properly. They need time to crisp up as they cool.

Q: Can I use white sugar instead?
A: You can, but they’ll lack that signature crunch. I tested both—demerara wins hands down.

Q: Do I need to flip them mid-bake?
A: Yes, otherwise one side over-caramelises. The flip gives you even browning.

Q: Are these sweet or savoury?
A: This version is sweet, but you can make savoury ones—just ditch the sugar and go cheesy.

Try More Recipe:

• Mary Berry Butter Biscuits
• Mary Berry Jumble
• Mary Berry Abbey Biscuits
• Mary Berry Drop Scones