Saturday, 16 November 2013

Puff Pastry Cinnamon Sugar Palmiers

Palmiers are such a simple little treat to have with your coffee or morning tea. I've always wondered how they were made, and after doing some research, it is rather quite easy. The common and most traditional way to eat them is with granulated sugar, but I am obsessed with cinnamon sugar anything, so I decided to make my Palmiers with cinnamon sugar (and loads of it)! Check out the easy recipe so that you too, can enjoy these sweet treats. 

*Makes: 24 palmiers

  • 1 block (500g) of puff pastry (you can also just use a sheet which is 320g)
  • 1 cup of granulated sugar (190g)
  • cinnamon (10g)
  • flour (for counter top surface; only if needed)


Step 1: Preheat the oven to 400F/205C.  Measure out one cup of granulated sugar (I measured out about 190g, and left the remaining 10g for the cinnamon, then mixed) and sprinkle about half of the cinnamon sugar onto a clean work surface.  Unfold the thawed puff pastry or set your block out on top and start working your magic with that rolling pin of yours! Sprinkle the top of the pastry with the remaining cinnamon sugar.

Step 2: Roll the puff pastry thin, about 1/2 to 1-inch on all sides (try and keep its rectangular shape).

Step 3: Now start rolling. Roll up the left vertical side towards the center (I counted how many times I rolled each side, so that they would meet in the middle. You can also leave a mark in the middle so you know where to stop). Roll the right vertical side towards the center too. 

Step 4: Gently press together. Wrap in plastic wrap and place in the freezer for at least 30 minutes, maybe longer, to firm up.

Step 5: Remove dough from the freezer and slice in 1/2-inch slices. Place on foil lined baking sheet.  Bake in 400F/205C oven for 10 to 15 minutes or until golden brown. You may want to rotate the baking sheet halfway through baking. Make sure you are keeping a close eye on the cookies after about 11 minutes because they may burn.

Step 6: Let them cool on your cookie sheet, as long as it is lined with parchment paper or foil, or let the cool on a wire rack. Enjoy!

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