Figs and walnuts are one of my favourite combinations. Whether I make a cake or just pop a fig and walnut in my mouth at the same time, the flavor combination is great.

When I started making palmiers, I knew I had to try it with figs and walnuts. I used a fig jam and then crushed some walnuts. The result was a sweet, crispy, chewy bite that was absolutely delicious.

fig and walnut palmiers


Course Dessert, Snack
Cuisine French
Servings 27 cookies


  • ½ cup fig & walnut jam
  • 1 cup walnuts crushed
  • tsp salt
  • ¼ tsp cinnamon
  • 1 sheet puff pastry defrosted
  • cinnamon sugar for sprinkling


  • Preheat the oven to 400°F.
  • In a food processor crumbled the walnuts.
  • Unfold the sheet of puff pastry onto a piece of parchment paper bigger than the size of the pastry.
  • Mix the crushed walnuts and cinnamon into the jam and spread the fig walnut mixture over the dough with a knife or offset spatula, covering the whole surface.
  • Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers.
    If the dough has softened once rolled, place in the refrigerator for 30 minutes. The handling of the dough can soften it and then it will be very difficult to cut.
  • Slice the dough into 1-inch slices and place the slices, cutside up, on baking sheets lined with parchment paper.
  • Sprinkle with cinnamon sugar.
  • Bake for 20 minutes, until golden brown.
  • Transfer to a baking rack to cool.


I had fig & walnut jam in my pantry. If you have fig jam add a 1/4 cup of extra walnuts.
You can use regular sugar for sprinkling if you don’t have cinnamon sugar, or you can make your own. It’s super easy and can be used more many other recipes. 
Click on the link below to learn how to make your own.