Orange & Walnut Palmiers


The taste of baklava, without all the layering.

Orange and Walnut Palmiers
Photo: Caitlin Bensel
Hands On Time:
20 mins
Freeze Time:
15 mins
Bake Time:
20 mins
Cool Time:
1 hrs
Total Time:
1 hrs 55 mins
28 palmiers

We call them palmiers, a French term short for feuille de palmier (palm tree leaf); but across Latin America, they're orejas (ears); in China, they're butterfly pastries; and Greeks call them "little glasses." Regardless, we agree these internationally renowned pastries are delightful.

In this version, orange zest brightens their walnut filling, which is sweetened with a touch of honey. Folding the puff pastry dough is fun, and, after a quick stay in the freezer, you'll cut the folded dough into slices, and the signature palmier shape magically appears. You'll love watching them puff and take on color in the oven. We prefer serving these with coffee or tea for breakfast, or as an after-dinner treat. Bonus: They transport easily in an airtight container, so you can take them to all your holiday gatherings.


  • 1 cup walnuts

  • 1 teaspoon finely grated orange zest

  • 2 tablespoons unsalted butter

  • 1 tablespoon honey

  • ¼ teaspoon kosher salt, divided

  • 2 tablespoons sugar

  • 1 sheet puff pastry from a 17.3-oz. box, thawed


  1. Heat oven to 400°F and position a rack in the upper third of the oven.

  2. Place walnuts on a rimmed baking sheet and toast, stirring halfway through, until fragrant and slightly darkened in color, 6 to 7 minutes; then let cool. Increase oven temperature to 450°F.

  3. In a food processor, pulse walnuts until finely ground. Transfer to a medium bowl and add zest.

  4. Heat butter, honey, and ⅛ tsp salt in a medium skillet over medium heat, stirring constantly, until butter melts (about 1 minute). Stir into walnut mixture until well combined and let cool.

  5. In a small bowl, mix sugar and ⅛ tsp salt, and then scatter it on a clean work surface to form a 14 x 12-inch rectangle. Place puff pastry directly over the sugar mixture, and then roll into a 14 by 12-inch rectangle. Using your fingers, gently and evenly spread the cooled nut mixture over the puff pastry.

  6. Fold in the two outer long sides of the dough to meet in the center, and then repeat the same fold by bringing the long sides to the center again.

  7. Fold half the dough over the other lengthwise, transfer it to a parchment-lined baking sheet (you may have to lay it diagonally to fit), and then place in the freezer for about 15 minutes. (This firms up the dough to make it easier to slice.)

  8. Slice the roll crosswise into ½ inch-thick slices and bake, flipping every 5 minutes, until golden brown, about 12 minutes.

  9. Transfer to a wire rack to cool completely. Store in an airtight container up to 2 days.

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