Cinnamon Sugar Puff Palmiers (Print Page)

Golden palmiers coated in cinnamon sugar, made from flaky puff pastry for a crisp and sweet finish.

# What You Need:

→ Puff Pastry

01 - 1 sheet (8.8 oz) all-butter puff pastry, thawed if frozen

→ Cinnamon Sugar

02 - 1/2 cup (1.25 cups) granulated sugar
03 - 2 teaspoons ground cinnamon
04 - 1/8 teaspoon fine sea salt (optional)

→ For Rolling

05 - Extra granulated sugar for sprinkling

# Directions:

01 - Set oven temperature to 400°F. Line two baking sheets with parchment paper.
02 - In a small bowl, blend granulated sugar, ground cinnamon, and sea salt if using.
03 - Sprinkle half of the cinnamon sugar mixture evenly over your work surface. Lay the puff pastry sheet on top.
04 - Sprinkle the remaining cinnamon sugar evenly over the pastry. Gently roll the pastry into a 10x12-inch rectangle using a rolling pin, embedding the sugar mixture.
05 - Roll the pastry tightly from one long edge toward the center. Repeat with the opposite edge so both rolls meet in the middle, creating a double spiral.
06 - Slice the rolled pastry crosswise into 1/2-inch thick pieces, yielding approximately 24 slices.
07 - Place slices cut side up on the prepared sheets, spacing well apart. Lightly sprinkle with extra granulated sugar.
08 - Bake for 8 to 10 minutes. Flip each palmier and bake for an additional 7 to 8 minutes until golden and caramelized.
09 - Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They look impressive but require almost no skill, just rolling and slicing.
  • The edges get deeply caramelized and shatter when you bite into them.
  • You can make them start to finish in under half an hour.
  • Theyre endlessly adaptable with different spices or citrus zest.
02 -
  • Keep the puff pastry cold while you work, if it gets too warm it won't roll properly and the layers will smush together.
  • Don't skip the flip halfway through baking, it ensures both sides caramelize evenly and the palmiers stay flat and crisp.
  • Use a very sharp knife to slice the roll or you'll squash the delicate spirals and they won't open up properly in the oven.
03 -
  • If your puff pastry is hard to unroll, let it sit at room temperature for a few extra minutes, forcing it will crack the layers.
  • For perfectly even slices, chill the rolled log in the fridge for 10 minutes before cutting, it makes the dough firmer and easier to handle.
  • If you want to prep ahead, you can slice and freeze the unbaked palmiers on a tray, then bake them straight from frozen, adding a couple extra minutes to the baking time.

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