Bakeries give me joy. Just walking into a bakery and seeing those display cases full of pretty treats lined up so neatly feels simultaneously comforting and exciting. Know what I mean? French Hearts were always a bakery cookie for me. Growing up they would get packed in those brown paper bags and when we got home we would always split them. And then take seconds, thereby defeating the purpose of splitting them! These Easy French Hearts are my petite homage to that bakery favourite.
What do you need to make French Hearts?
If you are fancy you can always make your own laminated dough, but I am certainly not. However faking fancy is totally my thing so all I use are these three ingredients:
- pre rolled puff pastry sheets (or a block you roll out)
- sugar
- a little orange zest to mix it up - you can use cinnamon, cardamom or even leave them plain!
- a teensy bit of salt
The Orange Zest is not traditional per se, but I love how it elevates the flavor of these French Hearts. Also can I just say how utterly GORGEOUS the smell is when you rub the zest into sugar? Almost makes you want to not wash your hands after. Don't worry friends though I did.
As a quick note these French Hearts are smaller than the classic bakery ones. I contemplated making large ones, but then imagining my girls tearing them in half to eat them and the subsequent cleaning was enough to make me change my mind!
How to Make Easy French Hearts
Step One: Rub the zest (if using) together in a bowl with the sugar, set aside.
Step Two: Unfurl the puff pastry sheet and scatter a layer of your sugar mix over top
Step Three: Mark a halfway line lightly and star rolling the puff pastry inwards from one edge towards the middle stopping at your halfway line. Repeat with the other side
Step Four: Slice into 1 cm slices, arrange on a cookie sheet
Step Five: Bake at 400 F for 5-6 on one side, then flip and bake for another 3-4 minutes until they look caramelly. Cool completely before eating.
They're also really pretty (if I do say so myself) and would make great hostess gifts or a very welcome addition to the usual smorgasbord of Christmas cookies.
Looking for more elegant treats? Try one of these!
Made these cookies? Rate them below by clicking the number of stars you want to give it and don't forget to tag me in your recreations on instagram @flourandspiceblog
EASY French Hearts
Ingredients
- 2 sheets ready rolled puff pastry (10 inches square roughly) - 450g thawed
Sugar Mix
- 1 tsp Orange Zest (optional) see notes for alternatives
- ¾ cup sugar
- ⅛ tsp salt
Instructions
- Preheat the oven to 400 F and line two baking sheets with parchment paper
- Unroll your puff pastry sheet and scatter roughly ⅓ cup or an even layer of sugar over it
- Gently mark the halfway line on your sheet and roll one edge inwards, loosely coiling it in until you are close to that line. Repeat with the other side
- If your puff pastry is still cold and firm then start slicing it into 1 cm slices and arrange the cookies on your prepped sheet about an inch apart
- Scatter a little more sugar over top and bake them for 5-6 minutes then flip them over and bake for another 3-4 more until caramelly golden.
- Repeat until your dough is used up and cool completely before eating. Keep well in an air tight box for a week.
Notes
Oh, I didn't know palmiers were so popular in Karachi! In Germany, they're almost always sold dipped half into couverture. I much prefer them like that. Without I agree, they're a bit boring. Unfortunately, they're hardly sold anymore! Your version sounds delicious!
Wow - I didn't know they were that popular there. Anything dipped in chocolate is double delicious!
Sorry for the late answer, hope you had a wonderful Christmas! Yeah chocolate dipped palmiers are [or used to be] very popular in Germany. In France, you can find palmiers everywhere too but the chocolate variant is much less common
I love palmiers, though some varieties can be too sweet. The oranges are a great flavor addition!
Thanks Anjana! and I agree!
I love those pastries and I didn't even know what they were called! Love that picture with your daughter holding one in her hand, adorable 🙂
thanks salma 🙂 it's actually an older picture from the summer but I couldn't resist the urge to include it!
Such a great post, I love palmiers, my grand dad used to always have these! 🙂
Thanks Heidie! They're just one of those classic things that everyone seems to have had!
these were so easy!!! Ok next weekend...thank youuuu
Dying to hear how they turn out!
These look so delish! Kind of nervous to try but they look so good:)
You know what Sarah, funnily, later on the same day that you published this post another blog that I follow, Korena in the kitchen, published another take on palmiers - cocoa cinnamon ones! You can check it out here if you are curious: http://korenainthekitchen.com/2014/12/12/cocoa-cinnamon-palmiers-and-what-to-get-the-foodie-on-your-list/
I think your orange sugared ones dipped in chocolate would be extra nice, orange + chocolate go so well together!
Ahhh Khara Biscuits! lolollll
Dude I love palmiers! My dad used to call them Bakar Khaani and he lovedddd them! I love the addition of orange sugar, Ms.FancyPants l)
Oh my gosh!! We call these Pakistani jelabi...I have eaten a tonne of these growing up! So happy to have come across this recipe (you know, for a day when I may feel like braving some puff pastry baking...) and I would definitely try the orange take on it! Will share this recipe on my pages - thanks!
Oh wow now that is an expression I have never heard! Hope you try it out and it goes well 🙂
This is a clever trick to kick up the flavor a bit for a change. These are so easy to make. Thanks for sharing.
These look absolutely perfect - so elegant. I adore the crispy, buttery sensation of biting into puss pastry - yum!
aww thanks Afra!
These are so pretty - thank you for the step by step instructions - I love the idea of adding orange - I'm going to try them myself for New Year!
Best wishes,
Emma. 🙂
Thanks Emma!!! I hope they turn out well and that you're having a wonderful holiday season!