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White Chocolate Palmiers are a simple cookie made with puff pastry. Ready in as little as 30 minutes, they make a great addition to summer brunch.

White Chocolate Palmiers

Simple puff pastry cookie coated in Tate+Lyle® Organic Raw Cane Sugar.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 15
Author Gina Kleinworth


  • 1 sheet- thawed puff pastry
  • 1 egg - beaten
  • 2 tbsp Tate+Lyle® Organic Turbinado Raw Cane Sugar
  • 1/2 cup white chocolate chips


  • Unfold & lay thawed puff pastry flat on parchment lined baking sheet
  • Roll both short ends of dough towards the center to make a scroll-like shape
  • Wrap with plastic wrap & place in freezer for about 20 minutes to firm
  • Preheat oven to 425 degrees
  • Trim the uneven ends of the rolls off
  • Cut each roll into about 1/2" thick slices
  • Place on parchment lined baking sheet approx 1" apart
  • Brush with beaten egg & sprinkle with sugar
  • Bake 18-20 min- or until puffed & golden
  • Melt white chocolate chips in a small glass bowl in microwave (heat on 50% heat for about 60-90 seconds)
  • Drizzle chocolate over palmiers