Close up overhead of palmier heart shaped cookies filled with red jam laying on a grey board with a grey napkin

Palmier Hearts

Palmier hearts are the 3 ingredient, easy and sweet way to make a light and crispy cookie that can be rolled traditionally as an ear-shape, or here as an adorable heart!

Prep Time 10 minutes
Cook Time 12 minutes
thaw 40 minutes
Total Time 22 minutes
Servings 24 cookies


  • 1 package puff pastry, 1 sheet only (like Pepperidge Farms)
  • 2 tablespoons white sugar, divided (plus extra for surface)
  • 1/4 cup raspberry jam


  1. Defrost you puff pastry for about 40 min according to package directions. It should still be very cool to work with.

  2. Preheat oven to 400 degrees F and prepare a parchment lined baking sheet.

  3. Sprinkle a little white sugar on your surface and place one puff pastry sheet on top. Using a rolling pin, roll out the pastry dough into a thinner, longer rectangle.

  4. Sprinkle the surface of the pastry dough with 1 tablespoon of sugar. Then top with jam, spreading it out evenly leaving about an inch all around.

  5. Fold half of the pastry dough in towards the center (how to photos in post). Fold the other side in towards the middle so they meet evenly together. Repeat folding both sides in until you have one long piece (see photos above)

  6. Put the dough in the freezer to firm up a bit, for about 10 min. Remove from freezer and cut into small slices about 1/4" or a bit less.

  7. Pinch the bottoms of the slices with your fingers to create a heart shape.

  8. Bake for about 12-15 min or until golden brown.

Recipe Notes

If you want to make both puff pastry sheets, double the jam and sugar. If the jam seems too much, you want it to be a very thin layer, so use less. Depending on how thin you cut them you will have more or less cookies.