Lemon Basil Palmiers

Lemon Basil Palmiers – palmiers made from frozen puff pastry with lemon and basil added to the sugar mixture. Great light dessert or snack.
I’m sure you’re familiar with palmiers, right? They’re the crispy, light, buttery French pastry also known as “elephant ears.” We love these easy to make pastries at the end of a meal or just as a treat in the afternoon.

I started thinking about making palmiers last weekend and wondering what I could do to make them just a bit different. Palmiers typically come in two varieties – just plain sugar or with cinnamon. I enjoy both kinds, but to be honest, they seem like a fall and winter treat. Maybe it’s the cinnamon. I wanted something with a fresh, light taste.
Lemon to the rescue! That’s the one flavor that almost always brightens and lightens a dish for me. And because I love to use herbs in sweets, I added a bit of basil to the mixture. BeeBop and I both loved these Lemon Basil Palmiers. I sent most of them to work with him on Monday and they actually got a thumbs up from two of his French colleagues! Winner!
How to Make Lemon Basil Palmiers

In a small bowl, combine half the sugar (1/4 cup) with the lemon zest and basil. Stir thoroughly with a fork until evenly combined.

Sprinkle a cutting board or other work surface with the remaining sugar (1/4 cup). Place the sheet of thawed puff pastry on top of the sugar and roll it out into an approximately 9” x 11” rectangle.

Sprinkle the top of the dough evenly with the sugar, lemon zest, and basil mixture.

Starting from a long edge, gently fold the dough toward the center. Repeat from the opposite side. Fold the dough toward the center one additional time on each side.
Wrap the dough in plastic wrap or waxed paper and place it in the freezer for about 20 minutes until firm but not frozen. Do not discard the sugar left on your board. You’ll need it later in the process.
Preheat the oven to 375 degrees. Prepare a baking sheet by lining with parchment paper.

Working quickly so that the dough remains as cold as possible, cut crosswise slices about 1/2” thick. Dip each cut side into the remaining sugar left on your work surface and place the slices 2 inches apart on the prepared baking sheet.

Here’s a hint – don’t discard the leftover sugar from your board. Store it in a little jar and add it to your cup of hot tea. It’s delicious!

Bake for 12 to 17 minutes or until the bottom sides of each palmier are deeply golden. Carefully flip each palmier using a spatula and bake until crisp, about 5 more minutes.

Transfer the palmiers to a wire rack to cool completely.
🧾 More Recipes You’ll Like
- Lemon Raspberry Bread
- Sweet Greek Flatbread
- Blueberry Lemon Muffins
- Lemon Lime Cake
- Pavlova with Lemon Curd and Fresh Berries
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Lemon Basil Palmiers
Ingredients
- ½ cup sugar divided
- Zest of 1 lemon
- ¼ teaspoon dried basil leaves
- 2 sheets frozen puff pastry thawed
Instructions
- In a small bowl, combine half the sugar (1/4 cup) with the lemon zest and basil. Stir thoroughly with a fork until evenly combined.
- Sprinkle a cutting board or other work surface with the remaining sugar (1/4 cup). Place the sheet of thawed puff pastry on top of the sugar and roll it out into an approximately 9” x 11” rectangle.
- Sprinkle the top of the dough evenly with the sugar, lemon zest, and basil mixture.
- Starting from a long edge, gently fold the dough toward the center. Repeat from the opposite side. Fold the dough toward the center one additional time on each side.
- Wrap the dough in plastic wrap or waxed paper and place it in the freezer for about 20 minutes until firm but not frozen. Do not discard the sugar left on your board. You’ll need it later in the process.
- Preheat the oven to 375 degrees. Prepare a baking sheet by lining with parchment paper.
- Working quickly so that the dough remains as cold as possible, cut crosswise slices about 1/2” thick. Dip each cut side into the remaining sugar left on your work surface and place the slices 2 inches apart on the prepared baking sheet.
- Bake for 12 to 17 minutes or until the bottom sides of each palmier are deeply golden. Carefully flip each palmier using a spatula and bake until crisp, about 5 more minutes.
- Transfer the palmiers to a wire rack to cool completely.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
So lovely. I find palmiers irresistible, and I love the lemon in these!
Oh my gosh Lana, these are beyond spectacular. I can’t wait to try these. I love lemon and I love palmiers. So cute too.
I have to say that I’m not sure if I’ve ever had palmiers! (or made them!) Where have I been? They looks delicious!
You’re gonna love them, Angie! Just pick up some puff pastry and you’ll be good to go.
These look delicious, perfect for spring! :)
Thanks so much, Jenn.
Brilliant idea! You’re right about cinnamon being a more fall/winter thing, but I think you’ve done an excellent job of bringing the palmiers into spring and summer. They look amazing.
Thank so much, Christiane!
I love your step by step guide! It’s super helpful, especially if you haven’t made these before. They look incredibly good!
Thanks, Rose. If you haven’t made palmiers before, it is very helpful to see how to fold them, I think.
Lana – this looks divine – the perfect bite to enjoy with afternoon tea. Added bonus, I love the tip about saving the leftover Lemon Basil sugar :)
Aly – that sugar is so good in tea! You wouldn’t believe it.
I haven’t had palmiers in ages!!! I miss them!
They only take a few minutes to do. You should make a batch!
We both have lemon on the brain! Lemon and Basil are just lovely together – Love this!
Aren’t they a great combination?
I love, love, love palmiers! I’ve never thought to make them on my own though. Your additions of lemon and basil make these so wonderful!
They’re so easy, Angie. Give them a try – you’ll be amazed!
Oh i love the use of lemon and basil together here!! <3
I really enjoy using herbs in sweet recipes!
Ohhhhh these look wonderful! Love how light they are!
They’re so light and crispy. Almost like biting into a meringue :-)
I think I will be making these today. I have all the ingredients and I love palmiers but have never tried a savory recipe. This sounds fantastic. Thanks!
I hope you enjoy it, Melissa! Although, it isn’t savory it’s still delicious.