Cinnamon Sugar Puff Palmiers

I used to think palmiers were something you could only get at fancy bakeries until a friend showed me how laughably simple they are. She pulled a sheet of puff pastry from her freezer, dumped sugar and cinnamon on the counter, and twenty minutes later we were biting into crisp, caramelized spirals that tasted like pure magic. Now I keep puff pastry stocked just so I can make these whenever the craving hits.

The first time I brought these to a potluck, someone asked if I'd ordered them from a patisserie. I laughed and told her I'd made them during my lunch break. She didn't believe me until I walked her through the process, and now she makes them for her book club every month.

Ingredients

• All-Butter Puff Pastry: This is the foundation, and using real butter makes all the difference in flavor and flakiness. Let it thaw in the fridge overnight or on the counter for about 30 minutes until pliable but still cold.
• Granulated Sugar: It caramelizes beautifully in the oven, creating that signature crisp, glassy coating. Don't skip the extra sugar for sprinkling, it helps the palmiers turn golden and crunchy.
• Ground Cinnamon: Warm, sweet, and aromatic, it pairs perfectly with the buttery pastry. Use fresh cinnamon if you have it, the fragrance is noticeably brighter.
• Fine Sea Salt: Just a pinch balances the sweetness and deepens the cinnamon flavor. It's optional, but I never leave it out.

Instructions

Prep Your Oven and Pans:

Set your oven to 400°F and line two baking sheets with parchment. This high heat is what gives the palmiers their crisp, caramelized edges.

Mix the Cinnamon Sugar:

Whisk together the sugar, cinnamon, and salt in a small bowl. The salt is subtle but makes the sweetness pop.

Sugar Your Work Surface:

Sprinkle half the cinnamon sugar directly onto your counter or a large cutting board. Lay the puff pastry on top, then sprinkle the rest of the mixture over it evenly.

Roll and Press:

Gently roll the pastry into a 10x12-inch rectangle, pressing the cinnamon sugar into both sides. You want it embedded, not just sitting on the surface.

Form the Double Spiral:

Starting from one long edge, roll the pastry tightly toward the center. Repeat from the opposite side so the two rolls meet in the middle, creating that classic palmier shape.

Slice Into Rounds:

Use a sharp knife to cut the log into half-inch slices. You should get about 24 pieces, and each one will look like a little heart or butterfly.

Arrange and Sprinkle:

Place the slices cut side up on your prepared sheets, leaving plenty of space between them. Sprinkle lightly with extra sugar for maximum caramelization.

Bake and Flip:

Bake for 8 to 10 minutes, then flip each palmier with a spatula and bake another 7 to 8 minutes until deeply golden. Watch them closely at the end, they go from perfect to burnt quickly.

Cool Completely:

Let them sit on the baking sheets for 5 minutes to firm up, then transfer to a wire rack. They'll crisp up even more as they cool.

Save

I love making these on slow Sunday mornings when the house smells like cinnamon and butter and everyone wanders into the kitchen asking what's baking. They're the kind of treat that makes an ordinary day feel a little special, and they disappear so fast I've started doubling the batch.

How to Store and Serve Them

Palmiers are best the day they're made, when they're at their crispest. If you have leftovers, store them in an airtight container at room temperature for up to three days. They'll soften slightly, but you can crisp them back up in a 350°F oven for a few minutes.

Ways to Switch It Up

I've added orange zest to the cinnamon sugar for a bright, citrusy version that's incredible with afternoon tea. You can also brush the palmiers with melted butter before the final sugar sprinkle for extra richness and caramelization. Some people like to use cardamom or vanilla sugar instead of cinnamon, and both are delicious.

What to Pair Them With

These are perfect alongside a strong espresso or a cup of black tea. I've also served them with vanilla ice cream for dessert, and the contrast between the warm, crisp pastry and cold cream is unbeatable.

• Try them with a dollop of whipped cream and fresh berries for a simple but elegant dessert.
• They're also lovely crumbled over yogurt or oatmeal for a sweet, crunchy topping.
• If you're feeling fancy, dust them with powdered sugar just before serving for a bakery-style finish.

Save

Once you make these, you'll understand why they've been a French bakery staple for centuries. They're proof that the best treats don't have to be complicated, just made with good ingredients and a little care.

Recipe FAQs

→ What type of pastry is used for these palmiers?

All-butter puff pastry is ideal, offering a flaky and buttery texture that crisps well when baked.

→ How is the cinnamon sugar applied to the pastry?

The cinnamon sugar is sprinkled over both the work surface and the pastry sheet before rolling, ensuring an even coating within the layers.

→ Can these palmiers be flavored differently?

Yes, adding ingredients like orange zest to the cinnamon sugar creates a citrusy twist that complements the sweetness.

→ How should palmiers be baked for best results?

Bake initially on one side until golden, then flip and bake the other side to caramelize evenly and achieve a crisp finish.

→ How can I store leftover palmiers?

Keep them in an airtight container at room temperature; they stay fresh and crisp for up to three days.

→ Is it necessary to thaw puff pastry before use?

Yes, thawing ensures the pastry is pliable and easier to roll without cracking.