Here I am again, my dear ones, dedicating to you a truly easy and super quick recipe! Delicious puff pastry treats that you can eat in one bite!
More commonly known as puff pastry fans, or French hearts or palmiers, these treats are truly scrumptious! Some say they originated in France while in Italy, they are considered a typical Neapolitan pastry.
The distinctive feature of these puff pastry fans is their shape. Indeed, they are cut in such a way that each fan has a heart shape!
They are one of those timeless desserts that immediately evoke the aromas of old-fashioned patisseries. Made with a simple roll of puff pastry and very few ingredients, they originate as clever little treats of the European tradition.
Crispy, caramelized, elegant in their heart shape. Perfect for accompanying tea, for a sweet buffet, or for a quick break, they remain a classic loved by everyone, precisely for their disarming simplicity.
Surely you’ve had the chance to taste them or even try making them at home.
They are really very easy to make, requiring just three ingredients! Two of these ingredients are necessary, one is optional based on your taste.
More precisely, you will need a rectangular roll of puff pastry, sugar (brown or white), and cinnamon for flavoring.
If you don’t like this spice, you can leave it out or replace it with lemon zest or orange zest.
The puff pastry fans, if properly stored in food bags, keep for days. They are crumbly and delicious, one leads to another!
Do you like sweets with puff pastry? Then take a look at this delicious Collection of Easy and Quick Puff Pastry Desserts!
Before we head to the kitchen together, let me leave you with a few other delicious treats to try!
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: about 17 fans
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet puff pastry (rectangular)
- 3.5 tbsp brown sugar (or white)
- to taste ground cinnamon (only if you like, or lemon or orange zest)
Tools
- Baking sheet
- Knife
Preparation
First, unroll the puff pastry and then fold it in half.
Press lightly with your fingers to mark the exact middle of the pastry.
Lay the pastry flat again and sprinkle the entire surface with a little brown sugar (or white).
Dust with a bit of cinnamon if you like (you can substitute it with lemon or orange zest).
With a rolling pin or your hands, make the sugar adhere well by pressing gently onto the pastry.
Now fold towards the center both the right and left flaps, making them meet in the middle of the puff pastry rectangle.
The shorter side of the pastry (both left and right) should then meet the middle you marked earlier.
Sprinkle both sides of the pastry with sugar and cinnamon (or lemon or orange zest).
Once again, fold towards the center both the right and left sides meeting in the middle of the rectangle.
Decorate with sugar and cinnamon. Fold for the last time until you get a single roll. You should perform three folds in total.
Sprinkle the surface of the roll and wrap it with parchment paper.
Let it rest in the fridge for 30 minutes to firm up the roll, making it easier to cut.
After 30 minutes, take out the pastry roll and with a sharp knife, create the fans.
Cut slices to your preferred thickness and arrange them on a baking tray lined with parchment paper.
Bake the fans in a static preheated oven at 356°F (180°C) for about 20 minutes.
Once they’re golden brown, remove your puff pastry fans from the oven and let them cool.
Et voila, as promised, in no time you’ve made these delightful puff pastry fans!
Fragrant, aromatic, and delicious, a simple yet impressive dessert!
They keep for a few days if stored in sealed containers.
I hope you enjoyed this recipe, come back soon!
P.S. I got 17 fans, but the number can vary based on the thickness of each piece.
Here they are in all their simple goodness, even in a Christmas look they make an impression and are perfect to gift to our loved ones 😍🎄🎅🎁
If you liked this recipe, let me know what you think in the comments!
Share it with those who love homemade desserts 💛😍🥣👩🍳
And come back to see me: every week you’ll find new delicious ideas to try in the kitchen 🍰✨Article protected by copyright © – Gabriella Geroni © All Rights Reserved
VARIATIONS TO TRY 👩🍳🥣😍🥰
With cocoa: replace 20 g sugar with unsweetened cocoa.
Citrus fans: add grated lemon and orange zest or replace the cinnamon if you don’t like it.
Chocolate: add a handful of chocolate chips to the pastry or dip them halfway in melted dark chocolate after baking.
With almonds: add almond granules on top before baking.
Gourmet version: brown sugar + a pinch of cardamom.
Can I make them the day before?
Yes, in fact, they improve as they settle and become even more fragrant.
How long do these treats last?
If you want to enjoy them fresh and crispy, they last about 2–3 days.
Store them in a tin box (never plastic!) with a sheet of parchment paper underneath.
Add a clean cork stopper to help absorb moisture.
Avoid the fridge: it makes them soft. You can still enjoy them for up to 5–7 days (but softer).
How to revive them if they soften
Put them back in the oven for 5 minutes at 338°F (170°C), then cool them completely on a rack.
They will become crispy again as if freshly made ✨
Freezing: you can freeze them raw already cut. Bake directly from frozen, increasing the cooking time by 3–4 minutes.Why don’t they become crispy?
Bake them closer to the upper heating elements or extend the cooking time by 2 minutes.
Can they be made without sugar?
Better not: sugar is needed for caramelization. If you want to reduce it, go down to 50 g but don’t eliminate it completely.
Can I replace sugar with erythritol?
Yes, you can use erythritol instead of sugar, but consider two very important aspects:
✔ 1. Erythritol does NOT caramelize.
The fans owe their crispness and amber color to the sugar caramelization.
If you use erythritol, you will get fans that are less golden, less shiny, less crispy, with a more “dry” result.
✔ 2. Dosages
You can substitute 1:1 (same weight as sugar).
It’s better to use fine or powdered erythritol for better adhesion.
✔ 3. Tip
➡ 50% erythritol + 50% coconut sugar
The color improves and caramelization occurs at least partially.Why do they lose crispness?
Puff pastry absorbs moisture and becomes soft while the caramelized sugar, after 48–72 hours, begins to dissolve slightly.
If stored in humid environments, the loss of crispness is faster.
