Palmiers made with OREO Base Cake

Palmiers made with OREO Base Cake


20 servings, 2 each

  • 7 oz. sugar, divided
  • 3-1/4 oz. OREO Base Cake
  • 24 oz. frozen puff pastry sheets, (12"x16"), thawed

Nutrition per serving

  • Calories


  • Total fat

    14 g

  • Saturated fat

    3.5 g

  • Cholesterol

    0 mg

  • Sodium

    120 mg

  • Carbohydrate

    29 g

  • Dietary fiber

    1 g

  • Sugars

    12 g

  • Protein

    3 g

  • Vitamin A

    0 %DV

  • Vitamin C

    0 %DV

  • Calcium

    0 %DV

  • Iron

    6 %DV


Mix 3/4 cup sugar and base cake until blended; sprinkle about 1/4 cup onto clean work surface. Top with 1 pastry sheet; press pastry lightly into sugar mixture. Sprinkle with about 1/4 cup of the remaining sugar mixture; press lightly into pastry.

Score line down center of the shorter length of the pastry sheet. Fold in 1/3 of each side of pastry sheet toward scored line. Repeat fold on each side 2 times. (Both folds should meet in center.) Fold one half over the other. Cut into 20 slices. Repeat with remaining pastry sheet.

Dip dough slices, 1 at a time, in remaining sugar, turning to coat both sides of each slice. Place, 2 inches apart, on parchment-lined baking sheets.

Bake in 400ºF standard oven 10 to 15 min. or until caramelized. Serve warm or transfer to a baking rack to cool.


Make Ahead

  • Palmiers can be made ahead of time. Cool, then store in airtight container at room temperature.