Get a sweet dose of citrus with a few of these super easy, 4-ingredient Lemon Thyme Palmiers! Sheets of flaky store-bought Puff Pastry are transformed into crispy springtime treats with some help from a bit of sugar, lemon zest, and fresh thyme.
This post is sponsored by Pepperidge Farm. All opinions stated are my own. Thank you for supporting the brands that make this blog possible!
Spring is here!
At least on this blog, it is. And apparently in Florida, too! Last week was not only Bike Week (a big deal in my area), but also spring break for our local school district. We had iffy weather. It was really dreary and rained quite a bit, but it was that lazy rain that brings out all of the gorgeous flora come April.
While it was drizzly, it was also pretty warm. Not my favorite temperature (I’m a weirdo who actually likes cold weather), but it was so pleasant I couldn’t complain.
I’m so sorry if you’re one of those folks who’s still stuck in that extended groundhog winter. Hopefully, these Lemon Thyme Palmiers bring a bit of our Florida sunshine into your snowed-in home!
Lemon Thyme Palmiers
One of Abe’s favorite sweets are palmiers (aka elephant ears). Believe it or not, I didn’t know that until I made this batch of lemon goodies. After pretty much destroying the entire plate, he mentioned how much he loved them.
Noted. Good thing they’re supremely easy to throw together thanks to Pepperidge Farm® Puff Pastry Sheets.
I’ve made my own Puff Pastry before, and it’s a terribly involved process. Lots of folding and laminating of dough and butter. There’s nothing like a Napoleon or gooey brie en croute made with homemade pastry dough…but Pepperidge Farm’s version is honestly just as delicious and oh so much less work.
These cute, citrusy lemon thyme palmiers only require 4 ingredients to come together!
How do you make palmiers?
- 1. Remove the sheets from the box and outer wrapping, then thaw the Puff Pastry sheets at room temperature for 30-40 minutes until they unfold easily. (For a quicker thaw: wrap the sheets in paper towels and microwave them on high for 15 seconds. Turn them over and microwave for another 15 seconds, adding an additional 5 seconds on each side until they unfold easily.)
- 2. While the pastry is thawing, make lemon sugar. Place 1/2 cup of granulated sugar in a bowl, then add the zest of a lemon. Rub the zest into the sugar with your fingers, infusing the flavor.
- 3. Sprinkle 1/3 of the lemon sugar on a large work surface. Place the two Puff Pastry sheets on top of the sugar and press the edges together to create one long sheet, using a bit of water to help adhere them. Use a rolling pin to thin out the pastry a bit, enlarging it by 1/2″-3/4″.
- 4. Sprinkle another 1/3 of the lemon sugar on top of the sheet of Puff Pastry, pressing it in with the palms of your hands. Evenly sprinkle on the thyme leaves.
- 5. Gently roll each long end to the center of the pastry, making sure each side is rolled tightly and evenly. Carefully cover with plastic wrap and chill for 40 minutes.
- 6. Preheat oven to 400 degrees F. Slice the rolled dough into 1/2-inch slices. Press each slice into the remaining lemon sugar, then place 2 inches apart on 2 parchment-lined baking sheets.
- 7. Bake for 10-15 minutes, flipping each palmier with a spatula at the halfway mark. Remove when they’re golden brown and crispy. Transfer the cookies to a baking rack and cool completely before serving.
With a minimal amount of work, you can create a batch of gorgeous springtime treats! These bright lemon thyme palmier cookies are perfect for every occasion, as Easter basket treats or part of a Mother’s Day brunch spread.
Don’t care for thyme? Rosemary would be equally tasty. Or try lime zest in the sugar, and add chopped mint for a summery mojito twist!
Actually, that may be the next version I try. I’ve still got plenty of Puff Pastry sheets in my freezer!
Excited for spring? Here are a few more yummy springtime brunch recipes to get you in the mood!
Lemon Thyme Palmiers
Ingredients
- 2 sheets Pepperidge Farm Puff Pastry
- ½ cup granulated sugar or demerara sugar
- Zest of 1 lemon
- 1 tablespoon fresh thyme leaves
Instructions
- Remove the sheets from the box and outer wrapping, the thaw the sheet of puff pastry at room temperature for 30-40 minutes until they unfold easily.
- While the pastry is thawing, make lemon sugar. Place 1/2 cup of granulated sugar in a bowl, then add the zest of a lemon. Rub the zest into the sugar with your fingers, infusing the flavor.
- Sprinkle 1/3 of the lemon sugar on a large work surface. Place the two sheets of pastry on top of the sugar and press the edges together to create one long sheet, using a bit of water to help adhere them. Use a rolling pin to thin out the pastry a bit, enlarging it by 1/2"-3/4".
- Sprinkle another 1/3 of the lemon sugar on top of the pastry, pressing it in with the palms of your hands. Evenly sprinkle on the thyme leaves.
- Gently roll each long end to the center of the pastry, making sure each side is rolled tightly and evenly. Carefully cover with plastic wrap and chill for 40 minutes.
- Preheat oven to 400 degrees F. Slice the rolled dough into 1/2-inch slices. Press each slice into the remaining lemon sugar, then place 2 inches apart on 2 parchment-lined baking sheets.
- Bake for 10-15 minutes, flipping each palmier with a spatula at the halfway mark. Remove when they're golden brown and crispy. Transfer the cookies to a baking rack and cool completely before serving.
Sandi says
Those palmiers are almost too pretty to eat. I love that you used lemon, this may be my new favorite cookie!
Alyssa says
I couldn’t believe how easy it was to make palmiers at home! This store-bought puff pastry makes it a breeze. Love the lemon flavor!
2pots2cook says
Love this simple yet amazing composition ! Thank you !
Erica says
Thanks for stopping by! I hope you love them as much as we did!
Sean Mahan says
Wow, these looks great! I love recipes with lemon, can’t wait to make this one too!