Biscoff Palmiers
Biscoff Palmiers are the quickest way to turn store-bought puff pastry into crisp, caramel-swirled cookies that look straight out of a Parisian pâtisserie. With just a handful of pantry staples and under an hour from start to finish, these flaky spirals deliver all the warm speculoos spice you crave—no pastry degree required.
Ingredients for Biscoff Palmiers:
- 1 sheet all-butter puff pastry, chilled (approx. 10 × 12 in / 250 g)
- 4 tablespoons smooth speculoos (Biscoff) spread, at room temperature
- 4 speculoos cookies, finely crushed (about 2 tablespoons)
- 1 small egg beaten with 1 teaspoon water (optional egg wash)
- 1 tablespoon granulated sugar (optional, for extra caramelization)
- Flavor twist: Replace half the speculoos spread with chocolate-hazelnut spread for a marbled effect.
- Make-ahead: Freeze sliced, unbaked palmiers on a tray, then store in a freezer bag. Bake from frozen, adding 2–3 minutes.
- Storage: Keep cooled cookies in an airtight container at room temperature for up to 4 days; re-crisp in a 180 °C / 350 °F oven for 3 minutes.
Instructions:
- Prep the oven & pan (1 minute).
Position a rack in the center of the oven and preheat to 200 °C / 400 °F. Line a large, rimmed baking sheet with parchment paper so the caramelized sugar won’t stick. - Unroll and orient the puff pastry (2 minutes).
Lightly flour your work surface and unroll the chilled puff pastry with the long edge facing you (this gives the classic palmier shape). - Spread the filling (3 minutes).
Using an offset spatula, evenly coat the pastry with 4 tablespoons speculoos spread, leaving a ½-inch (1.25 cm) border on all sides to prevent leak-outs in the oven. - Add crunch (30 seconds).
Sprinkle the finely crushed speculoos cookies over the entire surface, pressing gently so the crumbs adhere to the spread. - Shape the first roll (1 minute).
Starting from the left long edge, roll the pastry tightly toward the center until you reach the halfway point, keeping the roll as even as possible. - Shape the second roll (1 minute).
Repeat from the right long edge so both rolls meet neatly in the middle, forming a double scroll. - Seal & chill (1 minute hands-on, 15 minutes inactive).
Press the two rolls together very gently to help them stick. Wrap the entire log in plastic wrap and refrigerate for 15 minutes; this firms the butter for cleaner slices and better lift. - Slice the palmiers (2 minutes).
Using a sharp, serrated knife, cut the chilled log into ½-inch (1.25 cm) slices—about 20 total. Place each slice cut-side up on the prepared baking sheet, spacing them 2 inches apart to allow for expansion. - Optional glaze (1 minute).
For extra sheen, lightly brush the tops with the egg wash and sprinkle with granulated sugar for a caramel-crunchy finish. - Bake & flip (14–16 minutes).
Bake for 7–8 minutes, then use tongs to turn each cookie over so both sides caramelize evenly. Continue baking until the palmiers are puffed, deeply golden, and the centers look set. - Cool & crisp (5 minutes).
Slide the parchment onto a wire rack and let the Biscoff Palmiers cool completely—they’ll crisp up as the steam escapes. Serve with espresso, tuck into lunchboxes, or crumble over vanilla ice cream for instant crunch.
FAQ:
Q: Can I make Biscoff Palmiers ahead of time?
A: Absolutely. Slice the unbaked cookies, freeze them on a tray until solid, then pop them into a freezer bag. Bake straight from frozen, adding 2–3 minutes to the bake time—no thawing required.
Q: Why did my palmiers unfold in the oven?
A: Warm puff pastry loses its structure. Make sure the rolled log is well chilled before slicing and that your oven is fully preheated to 200 °C / 400 °F so the layers set quickly.
Q: Do I have to use the egg wash and extra sugar?
A: No—both are optional. The egg wash gives a glossy finish and the sugar adds caramel crunch, but the cookies will still be flaky and flavorful without them.
Conclusion:
Caramelized edges, buttery layers, and warm spice make these Biscoff Palmiers an irresistible treat any time of day.
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- You can also learn more about Flavor twist: Replace half the speculoos spread with chocolate-hazelnut spread for a marbled effect. here: Flavor twist: Replace half the speculoos spread with chocolate-hazelnut spread for a marbled effect. on www.thespruceeats.com