Spekulaas Palmiers


Spekulaas Palmiers

recipe by
claire wood // carÈme pastry

Palmiers are a deliciously crisp puff pastry cookie. There’s the crunch of the sugar with the crunch of the pastry while the flaky buttery layers melt in your mouth. We’ve mixed the sugar with a Spekulaas spice mix (cassia, coriander, clove, ginger, allspice, cardamom and nutmeg) for something extra special. 

Perfect for Christmas gifts, these delectable and impressive looking cookies are super easy to make. 

>> Spekulaas Palmiers



Skill level


prep/cook time

30 Minutes


  • 375g pack Carême All Butter Puff, defrosted
  • 3/4 cup caster sugar
  • 1 tablespoon Gewurzhaus St Nicholas Spekulaas spice blend (or gingerbread spice blend)


  • 80g dark chocolate
  • 2 teaspoons vegetable oil or coconut oil


  1. Preheat oven to 200°C fan-forced (220°C conventional).
  2. Combine sugar and spice blend in a small bowl. Sprinkle half the mixture straight on the counter and top it with the pastry sheet then sprinkle the remaining mixture on top of the sheet.
  3. With the short edge facing you, take the bottom short edge and fold it evenly twice until the fold meets up with the middle line. Repeat with the top short edge and then fold along the middle line and chill for 20 mins (for an easier method, you can roll the short edges of the pastry into the middle of the pastry sheet and fold them together).
  4. Cut the dough roll crosswise into 18 slices. Arrange slices in a single layer on two lined baking sheets and bake for seven minutes until pastry looks golden on the edges, then very carefully flip them over using a spatula (be very careful as these are very hot) and return to the oven for another five to 10 minutes until the pastry is golden and the sugar around the outside has caramelised. 
  5. Remove from oven and set aside until completely cool.
  6. If you want to elevate these a little more, melt together 80g dark chocolate and two teaspoons of vegetable or coconut oil in short bursts in the microwave until melted then dip the edges of the cool palmiers into the chocolate and set aside on lined baking sheets until the chocolate has set.

Claire Wood

Carème Pastry

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