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.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

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Lemon Basil Palmiers

Classic French palmiers with a twist – lemon zest and basil!

5 from 2 votes

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Course: Desserts

Cuisine: French

Prep Time: 30 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 52 minutes minutes

Servings: 24 palmiers

Calories: 129kcal

Author: Lana Stuart

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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

Serving 1palmier | Calories 129kcal | Carbohydrates 13g | Protein 1g | Fat 8g | Saturated Fat 2g | Sodium 51mg | Potassium 13mg | Fiber 1g | Sugar 4g | Vitamin A 1IU | Calcium 2mg | Iron 1mg

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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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