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Cardamom and orange palmiers

Australian Gourmet Traveller recipe for cardamom and orange palmiers.

By Emma Knowles
  • Serves 12
  • 15 mins preparation
  • 15 mins cooking plus resting, chilling, pastry making
Cardamom and orange palmiers
Cardamom and orange palmiers

Palmiers are a French pâtisserie staple. Here we've added fragrance and flavour to the sugar glaze with cardamom and orange rind. They're perfect for dipping into a cup of tea.



  • 1
    Combine sugar, rind and spices in a bowl, mix well and set aside.
  • 2
    Roll out pastry on a work surface lightly dusted with raw caster sugar to 3mm thick, then cut out a 30cm square. Brush lightly with melted butter, scatter sugar mixture over evenly, then roll the
    2 sides inwards to meet in the centre. Transfer to a tray and refrigerate until firm (1-1½ hours).
  • 3
    Preheat oven to 220C. Slice pastry into 1cm-thick pieces and place on baking trays lined with baking paper, leaving about 5cm in between each, and bake, swapping and turning trays partway through to cook evenly, until light golden (5-6 minutes). Remove from oven, carefully flip over palmiers (be careful, the molten sugar is very hot), then return to oven until bases are glazed and caramelised (5-6 minutes). Cool on trays and serve on the day of baking.