Matcha Chocolate Dipped Matcha Palmiers Recipe

This matcha palmier recipe is perfect for when you need a quick sweet treat but don't have much time.

Using ready-rolled, all-butter puff pastry, these matcha palmiers only take a few minutes to whip up. The only other ingredients other than puff pastry you'll need are matcha and caster sugar.

By sticking more sugar to the pastry, you'll get a super crisp, caramelised, glossy finish to your palmiers, so definitely don't skip this step.

If you don't want chocolate-dipped palmiers, simply omit the chocolate part. But bear in mind that the matcha flavour will be a lot weaker without it.

You can also watch me make my matcha palmiers on YouTube:

Ready? Let's go.

Ingredients for Matcha Palmier:

1 ready-rolled all-butter puff pastry
100g caster sugar
1 tsp matcha

Ingredients for Matcha Chocolate:

100g white chocolate
2 tsp matcha


1. Evenly sprinkle about a third of the sugar onto a clean work surface, and unroll the puff pastry on top of the sugar so the long side of the rectangle faces you.

2. Evenly sprinkle over another third of the sugar on top of the pastry, and, using a sieve, evenly dust the matcha on top.

3. On both the left and right side of the pastry rectangle, fold about a sixth of the pastry inwards towards the centre. Repeat with another sixth, so that you've folded the sides in twice and now have a bit of the cap in the middle.

4. Fold the pastry one more time, this time in half along the gap, so now you have one long, thin, thick rectangle. Wrap up with the paper that the pastry originally came in (or in some clingfilm), and pop in the fridge for an hour (or the freezer for half an hour) to firm back up again.

5. Once the pastry's chilled, preheat the oven to 180°C, and line two large baking sheets with nonstick baking paper.

6. Slice your pastry log into 1.5cm thick slices, dip into the remaining sugar so it coats the exposed, cut sides too, and place on your lined baking sheets, spacing them quite far apart so there's about a 3cm gap in between each of them.

7. Bake for 10 minutes, flip them over, and bake for a further five minutes.

8. Cool your palmiers on a wire rack.

9. To make the matcha chocolate, add about 1/2 of your white chocolate and the matcha to a heatproof bowl sitting over a pan of just-simmering water (make sure the bottom of the bowl isn't touching the water). Stir gently, and take off the heat when about halfway melted. Continue to stir until the rest of the chocolate has melted, scraping down the sides of the bowl as you go, and gradually add the rest of the chocolate bit by bit, each time stirring until completely melted.

10. When the chocolate begins to become stiff and won't melt any more, remove the unmelted chunks and return the bowl to the heat for just 5–10 seconds to loosen it up to make it easier to work with (not any longer or you'll bring it back out of temper).

11. Dip your palmiers into the chocolate so they're covered by about 1/3 (use a spoon to help spread the chocolate, if you like). Give them a gentle but firm shake to shake off excess chocolate back into the bowl, and place on baking sheets lined either with non stick baking paper, silicone or kitchen foil.

12. Pop the palmiers in the fridge for about 10 minutes or until the chocolate has set, and serve immediately.

Enjoy, and have fun.


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