Lavender-Lemon Palmiers

by Sheri Silver

Photograph by Sheri Silver

Fresh and dried herbs lend a subtle yet distinctive flavor to so many dishes, both sweet and savory. You’ve probably used at least a few in your own kitchen, with rosemary, mint, basil and oregano being the most common.

But one of my very favorite herbs is lavender. Dried lavender imparts the most lovely flavor and aroma to almost any baked good.

Look for culinary-grade lavender (available online and in specialty food stores), as it is specially harvested and packaged for cooking, and contains no pesticides or other harmful ingredients. Because lavender has a very strong flavor, use it sparingly—a little goes a long way!

I love to make floral sugars, and since lavender pairs beautifully with lemon, I created a lavender-lemon sugar to use in these pretty (and easy!) four-ingredient palmiers!

Photograph by Sheri Silver

Store-bought puff pastry makes fast work of these classic cookies, which look smashing on a dessert plate.

You'll have some leftover sugar, which I'm sure you'll find many uses for! Add it to muffins or scones, sweeten your iced tea (or lemonade) or whip up some pretty herbed butter.

Lavender-Lemon Palmiers

  • Makes


  • moms-elements-meals5 Meal


  • Prep

  • Cook

  • moms-total-time Total


  • 1 tablespoon culinary grade lavender
  • 1 cup granulated sugar
  • 1 large lemon
  • Two sheets frozen puff pastry (17-ounce package), thawed according to directions
  • Photos by Sheri Silver


  • 1. Line 2 baking sheets with parchment paper.

  • 2. Place the lavender in the bowl of a food processor and process till finely ground. Transfer to a bowl and add the sugar. Grate the lemon over the bowl (being careful to only add the yellow zest, not the white pith underneath) and mix well.

  • 3. Sprinkle 1 tablespoon of the sugar evenly over a cutting board. Working with one sheet of thawed pastry at a time, unfold and lay on top of the sugar. Use a rolling pin to smooth out the creases and create an evenly thick surface. Sprinkle with 1/4 cup of the sugar. Use your rolling pin again to lightly press the sugar into the pastry.

  • 4. Starting at one long end, tightly roll the pastry in toward the center—stop when you reach the middle and repeat with the other end. Refrigerate till firm (about an hour), and repeat with the remaining pastry and sugar.

  • 5. Preheat oven to 425ºF.

  • 6. Cut 1/4" slices and place 1" apart on your prepared baking sheets. Sprinkle with some more sugar. Bake till golden brown, 10-13 minutes. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.


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