Cream Palmiers

Sunday 29 December 2013

One thing that I love about food blogging is that it's not about me. It's not even about you . . . it's about the recipes and the food!

It's about being able to cook and taste some of the best and most indulgent foods ever . . . and exploring the culinary delights my adopted country has to offer me.

It's about stretching my skills . . . both in the kitchen and . . . behind the camera . . . and about making food that not only tastes delicious, but food that looks good.

It's about waking up every morning and making YOU believe that what I am presenting to you on this page is the absolute best thing ever . . .

and about making you want to go into your own kitchen and cook it for yourselves, because you have just got to taste it for real, and because I have inspired you to do it, and given you the confidence to believe that you can!

Your comments are like me winning the "X Factor of food" every day of my life, and I thank you for that. Here's to more deliciousness in 2014. Let's begin as we mean to go on.

Cream Palmiers . . . tasty little bites of fluffy crisp buttery pastry, filled with a soft cloud of sweetened whipped cream and sticky sweet strawberry jam. Kind of like a de-constructed jam tart . . . with puff pastry . . . and CREAM. A delicious teatime treat.

The only down side is they all have to be eaten on the day they are filled . . . so NOT a problem!

*Cream Palmiers*
Makes 8
Printable Recipe

Absolutely delightful on the tea tray!

225g (1/2 pound) of all butter puff pastry
1 1/2 ounces granulated sugar (a scant 1/4 cup)
1 TBS icing sugar, sifted
400ml of double cream (1 3/4 cups)
a few drops of vanilla
2 TBS strawberry jam

Preheat the oven to 220*C/425*F/ gas mark 7. Slightly dampen a baking tray. Set aside.

Dust the work surface with half of the sugar. Roll the pastry out on the sugared surface to a rectangle 10 by 12 inches in size. Sprinkle evenly with the remaining half of the sugar. Gently press the sugar in with a rolling pin. Starting at the short sides, roll the pastry towards the middle from both edges into the centre until they meet. Press together gently. Cut across the rolls into 16 slices. Place onto the baking tray. Press down to flatten slightly.

Bake in the preheated oven for 15 to 18 minutes until crisp and golden, turning them over halfway through the baking time so that they caramelize equally on both sides. Transfer to a wire rack to cool.

Whip the cream along with the icing sugar and vanilla until soft peaks form. Sandwich together pairs of the palmiers with some of the whipped cream and some of the jam. Serve immediately.


  1. Marie
    I need to stop eating so many scrumptious things but every time I visit your blog there is something else that makes my mouth water, I think I will have to start just baking at weekends, these look so yummy, they are on my list

    Wendi x

  2. You have succeeded..very often you make me want to get up and bake:)

  3. Ohh these look so scrumptious! delicious :))
    Mary x

  4. What a lovely, simple bite of goodness. Although do I really need to try this? My taste buds say "Yes!" but my waistline is saying "No!" Ah... why not. Just this once :-)

  5. This looks so good!!!! Will give it a try... no matter what my waistline tells me!!LOL!!!!

    Thank you for helping us explore our kitchens more!!!!!

  6. Could I make and bake the pastry one day then fill the next when they will be eaten?

    1. Absolutely Amelia! That is usually what I do! xoxo


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!