Please ensure Javascript is enabled for purposes of website accessibility

Rosemary Lemon Palmier

Rosemary Lemon Palmier

Makes 24 Cookies

Wine Pairing:  Wine Pairing: 2013 Pietro Family Cellars Sauvignon Blanc


  • 1 Puff Pastry Sheet
  • 2 Oz. GC Napa Valley Meyer Lemon Honey
  • 1 ½ Oz. GC Napa Valley Rosemary Sugar


  1. Preheat oven to 400 degrees.
  2. Make sure the puff pastry is properly thawed out, if still sticky place back in the refrigerator for 15 minutes. The puff pastry should be refrigerator temperature.
  3. Lay out puff pastry sheet on flat dry surface and roll out to a square shape.
  4. Sprinkle ¼ cup of GCNV Rosemary Sugar onto the sheet and gently roll the GCNV Rosemary Sugar into the puff pastry. Carefully flip and repeat on the other side
  5. For perfect heart shaped presentation, evenly fold the edges to the center to eventually have one line of multi-layer puff pastry. Place back in fridge for 10 minutes so butter can solidify, makes cutting easier.
  6. Evenly slice cookies to 3/8-inch pieces. Lay cookies flat on a parchment lined baking sheet about two inches apart as they will puff.
  7. Bake at 400 degrees for 12 minutes. Remove from oven, flip, and bake for about five more minutes. Keep an eye on them as they can burn quickly.
  8. Remove when perfectly golden brown and immediately place on a wire rack to cool.
  9. Heat GCNV Meyer Lemon Honey to a spreadable consistency.
  10. Paint the GCNV Meyer Lemon Honey onto the cookies for a citrus twist on a beautiful treat!


Serve with one of your favorite Holiday dish and enjoy!


  • I package of pre-made Puff Pastry
▼ Click here to download the recipe card