Dulce de Leche Palmiers with Sea Salt

Steps

1. 1

   Prepare workspace and pastry

   • Lay out one puff pastry sheet on a clean, cool work surface.
   • You do not need to dust it with flour; puff pastry sheets have a light flour coating already.
   • Working quickly so the pastry stays cold, use an offset spatula to spread 3–4 tablespoons of dulce de leche evenly across the entire surface of the sheet, leaving a ½-inch (1 cm) border on all sides.
   • The layer should be thin and even—think of it like spreading butter on toast, not icing a cake.

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   Ready when: Dulce de leche is evenly spread with ½-inch (1 cm) border visible

   Tip: Keep the pastry cold; if it warms up and becomes sticky, slip it back into the freezer for 5 minutes. Cold pastry spirals more evenly.

2. 2

   Roll into a spiral

   • Starting at one of the short sides of the pastry sheet, tightly roll the dulce de leche-covered pastry toward the opposite short end, as if rolling a cinnamon roll.
   • Keep the roll firm and compact as you go.
   • Once fully rolled, you should have a single log about 1–1.5 inches (2.5–4 cm) in diameter running lengthwise.
   • Gently transfer the log to a plate, cover loosely with plastic wrap, and refrigerate for at least 20 minutes until very firm.
   • This prevents the spirals from unraveling during cutting and baking.

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   Ready when: Log is rolled tightly and feels firm when chilled

   Tip: Roll tightly from the start—loose rolls won't form the classic spiral shape.

3. 3

   Prepare second pastry sheet

   • While the first log chills, repeat the spreading and rolling process with the second puff pastry sheet, using the remaining dulce de leche (about 4 tablespoons).
   • Refrigerate this log alongside the first.

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   Ready when: Second log is rolled and placed in refrigerator

4. 4

   Mix sugar and salt

   • In a small bowl, combine the granulated sugar with the fleur de sel.
   • Stir until evenly mixed.
   • This mixture will be sprinkled onto each palmier just before baking to create a sweet, salty crust and help them caramelize.

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   Ready when: Sugar and salt are combined and uniform

5. 5

   Preheat ovenOven 400°F / 205°C

   • Set your oven to 400°F (200°C).
   • If using two racks, position one in the upper-middle and one in the lower-middle so both baking sheets will bake evenly.
   • Let the oven preheat fully, which takes about 15 minutes.

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   Ready when: Oven has reached 400°F (200°C)

6. 6

   Slice the logs

   • Remove one chilled log from the refrigerator.
   • Using a sharp knife, slice the log into ½-inch (1.25 cm) thick rounds.
   • After each cut, wipe the knife blade clean on a damp cloth—this prevents the dulce de leche from dragging and distorting the spiral.
   • You should get 8 rounds per log, for a total of 16 palmiers.
   • Arrange the slices cut-side up on the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
   • They will puff and expand during baking.

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   Ready when: Log is sliced into 8 thin rounds; rounds are arranged on baking sheet

   Tip: A clean, sharp knife makes the cleanest cuts. A dull knife will compress and tear the layers.

7. 7

   Season and bakeOven 400°F / 205°C

   • Sprinkle each palmier slice lightly with the sugar-salt mixture, using about ¼ teaspoon per slice.
   • Place one baking sheet in the upper-middle rack and the other in the lower-middle rack.
   • Bake for 12–14 minutes.
   • Halfway through (around 6–7 minutes), rotate both sheets from top to bottom and front to back so they color evenly.
   • The palmiers are done when the pastry is deep golden brown on the edges and flat, and the tops are caramelized and beginning to turn light amber.

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   Ready when: Pastry is deep golden-brown; edges are flat; tops are caramelized and light amber

   Tip: Rotate the sheets midway for even caramelization. The first few minutes look slow, then they suddenly puff and brown—don't pull them out early.

8. 8

   Cool and set

   • Remove the baking sheets from the oven.
   • The palmiers will continue to crisp as they cool.
   • Let them rest on the baking sheets for 5 minutes, then transfer them to a wire rack or clean plate to cool completely, about 10 minutes.
   • They will firm up fully as they cool.
   • Taste one to confirm the pastry is crispy and the dulce de leche is caramelized and chewy.

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   Ready when: Palmiers are crispy, cool to the touch, and fully set

   Tip: Do not stack them while warm or they will stick together and soften. Cool on a rack for best crispness.