Sweet & Tart Lemon Palmiers: An Easy Honey-Kissed Puff Pastry Recipe for Any Occasion
There’s an undeniable joy in baking, especially when you discover a recipe that’s not only incredibly delicious but also surprisingly simple to create. Today, I am absolutely thrilled to share one such gem with you: our simply delightful Lemon Palmiers. These aren’t just any pastries; they feature a sweet honey and lemon core, beautifully contrasted with a zesty, tart lemon glaze. My long-standing obsession with lemon desserts is well-known, and these Palmiers perfectly embody everything I love about bright, citrusy flavors. What makes this recipe even more special is the star ingredient that elevates it beyond the ordinary: Tate+Lyle®Honey Granules.
You might recall my Pumpkin Spiced Hot Toddy recipe, where I first introduced you to the magic of Tate+Lyle® Honey Granules. That initial experience was a revelation, showcasing how this unique product can effortlessly enhance your culinary creations. For those unfamiliar, Tate+Lyle®Honey Granules are a wonderfully free-flowing blend of pure cane sugar and real honey. This innovative blend offers a convenient and mess-free way to infuse the distinct, aromatic sweetness of honey into a vast array of dishes, from everyday meals to gourmet treats.
The Versatility of Tate+Lyle Honey Granules
Since incorporating Tate+Lyle® Honey Granules into my pantry, I’ve discovered endless ways to use them. They’re a fantastic addition to my morning routine, sprinkled over a warm bowl of oatmeal for a touch of natural sweetness, or stirred into my tea for a comforting honey flavor without the stickiness of liquid honey. I’ve even experimented with them to create simple syrups for cocktails, adding an intriguing depth of flavor. Their versatility truly makes them a kitchen staple. However, with the holidays approaching, my mind turned to festive treats. I wanted to create something special for my holiday platters, and immediately, a classic flavor combination sprang to mind: lemon and honey.
The pairing of lemon and honey is, in my opinion, a match made in culinary heaven. The bright, acidic notes of lemon perfectly complement the rich, floral sweetness of honey, creating a harmonious balance that is both refreshing and comforting. During Christmastime, while many gravitate towards sugar cookies and chocolate, I always make sure to include at least one lemon-infused treat. It’s important to cater to every palate, and a burst of lemon offers a welcome counterpoint to the traditional heavier holiday sweets. After all, who said a Christmas cookie tray had to be exclusively sugar and chocolate?
Discovering the Simplicity of Palmiers
Believe it or not, before this recipe, I had never attempted to make French Palmiers from scratch. Growing up, my family affectionately called the cinnamon-sugar versions “Elephant Ears” – a charming nickname that perfectly describes their distinctive shape. The idea of baking them always seemed a bit daunting, reserved for professional bakers or specialty patisseries. However, a little research revealed just how incredibly straightforward they are to prepare, especially when you leverage the convenience of frozen puff pastry. This discovery was a game-changer, transforming what I thought was a complex dessert into an accessible baking project perfect for home cooks.
The process itself is surprisingly therapeutic and enjoyable. You begin with a sheet of thawed puff pastry, gently rolling it out to a slightly larger rectangle on parchment paper, ensuring any seams are well-sealed. This creates a smooth canvas for our delicious fillings. Next, a generous layer of vibrant lemon curd is spread evenly across the pastry, followed by a sprinkle of Tate+Lyle® Honey Granules. These granules not only impart a delicate honey flavor but also add a wonderful textural element. The pastry is then carefully folded from both sides inward, meeting in the middle, resembling a scroll. Another light dusting of honey granules before a quick chill in the refrigerator helps firm up the dough, making it easier to slice and ensuring those beautiful, crisp layers. After about 30 minutes, the chilled dough is sliced into individual Palmiers and baked until golden and puffed. While they are utterly delightful straight from the oven, still warm and flaky, I decided to take them a step further by dipping them in a tart lemon glaze – think of it as a sophisticated, citrusy take on a glazed donut!
The glaze is incredibly simple to prepare, requiring just powdered sugar and fresh lemon juice. Its tartness beautifully cuts through the sweetness of the pastry and the honey, creating a perfectly balanced bite. For an extra touch of honey goodness and a lovely sparkling finish, you can even dust the glazed Palmiers with another light layer of Tate+Lyle® Honey Granules once the glaze has set. This final flourish not only enhances the flavor but also makes them visually stunning, truly a showstopper on any dessert spread.
Perfect for Holidays or Everyday Indulgence
These Lemon Palmiers are more than just a holiday treat; they are a perfect addition to any gathering, a delightful snack with your afternoon tea, or simply a sweet indulgence for yourself. Their elegant appearance and irresistible flavor make them suitable for special occasions, yet their ease of preparation means you can whip them up whenever a craving strikes. The combination of flaky puff pastry, zesty lemon curd, and the subtle, nuanced sweetness of Tate+Lyle® Honey Granules creates a truly memorable dessert experience.
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Print Recipe
Lemon Palmiers
Ingredients
- 1 sheet frozen puff pastry thawed
- 1/4 cup Tate+Lyle® Honey Granules divided
- 1/4 cup lemon curd
- For the Glaze:
- 1 cup powdered sugar
- 2-3 Tablespoons fresh lemon juice
Instructions
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Roll the puff pastry onto a sheet of parchment paper. Gently unroll the thawed puff pastry. If it has any seams, gently press them together to secure them. Using a rolling pin, carefully roll the pastry into a rectangle approximately 1 inch larger on all sides than its original size. The goal is a smooth, even surface.
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Evenly spread the lemon curd over the entire surface of the rolled-out puff pastry, leaving a small border around the edges. Then, sprinkle about half of the Tate+Lyle® Honey Granules generously over the lemon curd.
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From the longer sides of the rectangle, carefully fold each outside edge inward so they meet precisely in the middle. Gently press the folded edges together to create a neat seam. Sprinkle the remaining honey granules over the top of the folded pastry. Use your rolling pin to lightly press the granules into the pastry surface, ensuring they adhere well. Finally, fold the entire pastry in half lengthwise. Cover the folded pastry with plastic wrap and place it in the refrigerator for at least 30 minutes to firm up. This chilling step is crucial for clean slices and flaky results.
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While the pastry chills, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
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Once chilled, remove the pastry dough from the refrigerator. Using a sharp knife, slice the dough into ¼-inch thick pieces. Lay these slices cut-side down onto the prepared parchment-lined cookie sheet, leaving a little space between each to allow for expansion during baking.
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Bake for approximately 15 minutes, or until the Palmiers are beautifully golden brown and puffed. Keep a close eye on them to prevent over-browning.
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While the Palmiers are baking, prepare your glaze. In a small bowl, gradually stir the fresh lemon juice into the powdered sugar until you achieve your desired consistency – thick enough to coat but still pourable. For an even smoother and easier-to-dip glaze, you can microwave it for a few seconds until it’s slightly warm. Once the Palmiers have cooled slightly, dip the top of each into the lemon glaze. Place them on a wire rack to allow the excess glaze to drip off and dry. For an extra touch of sweetness and sparkle, dust with a very light layer of additional Tate+Lyle® Honey Granules if desired, before the glaze fully sets.
Nutrition
Baking with Tate+Lyle Honey Granules: Tips and Tricks
Tate+Lyle® Honey Granules are a fantastic secret weapon in any baker’s arsenal. They can be seamlessly integrated into many baked good recipes, serving as a substitute for some, or even all, of the granulated sugar. When used, they infuse your creations with a distinctive and exquisite honey flavor that is both natural and inviting. For those recipes that typically call for liquid honey, a simple conversion rule makes substitution straightforward: 1 cup of liquid honey can be replaced with 1 cup of Tate+Lyle® Honey Granules, plus an additional ¼ cup of liquid added to your recipe to maintain the right moisture balance. This flexibility allows you to enjoy the wonderful taste of honey in a dry, easy-to-measure format.
Ready to try these incredible Lemon Palmiers, or perhaps experiment with Tate+Lyle® Honey Granules in your other favorite recipes? You can easily find them at your local Walmart. Use the convenient Store Locator to pinpoint where you can purchase your own bag of Tate+Lyle®Honey Granules today!
How will you use yours? Share your creative ideas and baking adventures with these versatile honey granules!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.