Pandan Coconut Palmiers
Crisp, caramelized puff pastry hearts swirled with fragrant pandan-scented coconut sugar and toasted shredded coconut. They taste like a Thai coconut dessert in an easy, shatteringly flaky cookie.
- Prep
- 25 min
- Cook
- 26 min
- Wait
- 1 hr
- Total
- 1 hr 51 min
- Makes
- About 24 palmiers (12 servings of 2)
Steps
Before you start
- Thaw frozen puff pastry in the refrigerator overnight, or follow the package directions, so it is cold but pliable.
- Line two large rimmed baking sheets with parchment paper.
- Pandan extract varies in strength. This recipe assumes a standard bottled extract; start with the amount given and do not add more, as it can taste bitter.
- Allow 1 hour of chilling time before slicing; the log must be firm to cut clean spirals.
Toast the coconut
- Place the shredded coconut in a dry skillet over medium-low heat.
- Stir constantly for 2 to 3 minutes until pale golden and fragrant.
- Tip onto a plate and spread out to cool completely.
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Ready when: Pale golden with a toasty aroma; a few strands may be darker
Tip: Coconut burns in seconds once it colors, so remove it from the pan right away.
Make pandan sugar
- In a bowl, combine the coconut sugar, granulated sugar, and salt.
- Add the pandan extract and rub with your fingertips for about 1 minute until the sugar is evenly pale green and resembles damp sand.
- Stir in the cooled toasted coconut.
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Ready when: No streaks of color remain and no large clumps
Tip: Rub the extract in thoroughly; unmixed pockets of extract can taste bitter.
Prepare the pastry
- Unfold one pastry sheet on a lightly floured surface (or on parchment).
- Roll gently to a rectangle about 10×12 inches (25×30 cm), keeping the edges straight.
- Trim the edges if ragged.
- Keep the second sheet in the refrigerator.
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Ready when: Even rectangle with square corners
Tip: If the pastry becomes soft or sticky, slide it onto a tray and chill for 10 minutes.
Fill and fold
- Sprinkle half of the pandan coconut sugar (about ½ cup) evenly over the sheet, leaving a ½-inch (1 cm) border, and press it in lightly with a rolling pin.
- Fold the two long sides toward the center so they meet in the middle, then fold in half again like closing a book, so you have 4 layers.
- Press gently to seal.
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Ready when: A neat, even log about 3 inches (7.5 cm) wide with the two folds meeting evenly
Tip: Press the sugar in so it sticks and doesn't spill out when you slice.
Repeat and chill
- Repeat steps 3 and 4 with the second pastry sheet and the remaining filling.
- Wrap both logs in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) until very firm.
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Ready when: Logs feel firm when pressed
Tip: For faster chilling, freeze for 20 to 25 minutes.
Preheat and sliceOven 400°F / 205°C
- Position racks in the upper and lower thirds of the oven and preheat to 400°F (200°C).
- Unwrap one log and, with a sharp knife, cut crosswise into ½-inch (1.25 cm) slices, giving about 12 per log.
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Ready when: Slices show a clear heart or butterfly shape
Tip: Use a sawing motion rather than pressing down so the layers don't squash.
Arrange and glaze
- Place slices cut-side up on the lined baking sheets, spaced 2 inches (5 cm) apart, as they will spread.
- Gently pinch each into a heart shape if needed.
- Brush the tops lightly with the egg wash and sprinkle with the tablespoon of coconut sugar.
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Ready when: Tops are lightly and evenly glossy
Tip: Don't let egg wash drip down the cut sides, which glues the layers together and stops them from puffing.
Bake first sideOven 400°F / 205°C
- Bake at 400°F (200°C) for 12 minutes, swapping the pans between racks halfway through, until puffed and golden on the bottom edges.
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Ready when: Puffed, set, and golden around the edges
Tip: Watch for sugar leaking onto the parchment; it can darken quickly.
Flip and finishOven 400°F / 205°C
- Remove the pans and quickly flip each palmier with a thin spatula or tongs.
- Return to the oven and bake 8 to 10 minutes more, until deep golden brown and the sugar is glossy and caramelized.
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Ready when: Deep golden brown on both sides with a glossy caramel finish
Tip: Pandan green fades when baked, so judge doneness by browning, not by green color.
Cool to crisp
- Transfer palmiers to a wire rack immediately, so the caramel doesn't stick to the parchment.
- Cool for at least 15 minutes; they crisp as they cool.
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Ready when: Crisp and shatter when bitten, with no soft center
Tip: If they feel soft after cooling, return them to a 350°F (175°C) oven for 3 to 4 minutes.
Good to know
Tips
- Keep the pastry cold; if it warms and softens, chill it, since cold butter creates the flaky layers.
- Leave plenty of space between palmiers on the tray as they spread significantly.
- Use parchment, not foil or a bare pan, as the caramelized sugar sticks stubbornly.
- Bake in batches if your oven runs uneven, and rotate the pans for even browning.
Make ahead
"The filled, wrapped logs can be refrigerated for up to 24 hours or frozen for up to 2 months. Slice the frozen logs after 10 minutes at room temperature and add 1 to 2 minutes to the bake time."
Storage & reheating
"Store cooled palmiers in an airtight container at room temperature for up to 3 days. Do not refrigerate, as they soften. Freeze baked palmiers for up to 1 month and re-crisp on a baking sheet in a 350°F (175°C) oven for 4 to 5 minutes."
Substitutions
- coconut sugar → light brown sugar. Gives a similar caramel flavor with a slightly less nutty, less complex taste.
- pandan extract → pandan paste or 2 tablespoons fresh pandan juice. Use paste at ½ teaspoon; with fresh juice, expect lighter flavor.
- all-butter puff pastry sheets → homemade rough puff pastry. Use about 400 g, rolled to the same size and kept cold.
- large egg → plain unsweetened coconut milk. Brush lightly for color; the shine will be a bit softer.