Cinnamon Sugar Puff Palmiers

The first time I made palmiers, I wasn't trying to impress anyone—I just wanted something sweet with my morning coffee that didn't require much effort. There's something almost magical about watching puff pastry transform in the oven, especially when it's swirled with cinnamon sugar. These French pastries reminded me that the simplest ingredients, treated with a little care, can become something genuinely elegant.

I made a batch on a Sunday afternoon when my sister called saying she was stopping by, and I remember the house filling with this toasty, sweet smell while we were still catching up on the phone. By the time she arrived, they were cooling on the rack, and she ate four before sitting down. That's when I knew I'd stumbled onto something worth repeating.

Ingredients

• All-butter puff pastry (1 sheet, about 250 g): This is the star—thaw it gently at room temperature so it stays manageable without tearing, and don't rush it out of the freezer or it'll crack when you roll it.
• Granulated sugar (1/2 cup or 100 g): The sugar is what creates those gorgeous caramelized layers, so don't skimp on quality here.
• Ground cinnamon (2 tsp): Fresh cinnamon makes a noticeable difference; if your tin has been sitting unopened for two years, now's the time to replace it.
• Fine sea salt (1/8 tsp, optional): A tiny pinch cuts through the sweetness and makes the cinnamon sing, trust me on this one.

Instructions

Prep your workspace and oven:

Start by preheating your oven to 400°F (200°C) and lining two baking sheets with parchment paper. I always do this first so there's no scrambling later.

Mix your cinnamon sugar:

In a small bowl, combine the sugar, cinnamon, and salt if using. Give it a quick stir to distribute the spices evenly throughout the sugar.

Layer and roll:

Sprinkle half the cinnamon sugar mixture on your work surface, lay the pastry sheet on top, and cover it with the remaining mixture. Using a rolling pin, gently roll everything into a 10x12-inch rectangle, pressing firmly so the cinnamon sugar adheres to the pastry as you go.

Form the spiral:

Starting from one long edge, tightly roll the pastry toward the center, then repeat from the opposite edge so the two rolls meet in the middle and create that iconic double spiral shape.

Slice and arrange:

Using a sharp knife, slice the roll crosswise into 1/2-inch pieces—you should get about 24 slices. Arrange them cut side up on your prepared sheets, leaving space between each one so they can puff and caramelize without touching.

Sugar boost:

Sprinkle each palmier lightly with extra granulated sugar before baking.

Bake and flip:

Bake for 8–10 minutes until the bottoms are golden, then flip each one carefully and bake for another 7–8 minutes until both sides are caramelized and crisp. Watch them toward the end; ovens vary, and you want them golden, not burnt.

Cool with patience:

Let them rest on the baking sheets for 5 minutes before transferring to a wire rack. This resting period matters—it lets them set and become truly crispy.

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There was an afternoon when I brought a batch to a little book club meeting, and someone asked if they were store-bought because they looked so perfect. I'm still riding that compliment, honestly. That moment taught me that sometimes the most impressive things come from the simplest recipe and just paying attention to what you're doing.

Making Them Your Own

While these are perfect as-is, there's fun in experimenting once you've nailed the base recipe. Orange zest stirred into the cinnamon sugar creates a bright, citrusy version that feels almost luxurious, and I've also tried a pinch of cardamom for something more exotic. A light brush of melted butter before that final sugar sprinkle deepens the caramelization if you're going for extra decadence.

Storage and Keeping Fresh

These are best eaten within a day or two while they're still crisp, but they'll keep in an airtight container for up to three days. I've discovered that storing them with a piece of parchment between layers prevents them from sticking together and damaging that delicate, shattered texture.

Why This Recipe Works

The magic here is really in the contrast—the buttery, tender interior against those caramelized, crispy edges, with cinnamon sugar providing warmth and sweetness. It's a recipe that feels French and fussy but requires almost no skill beyond the ability to roll and slice. That's exactly why I reach for it again and again.

• Make sure your puff pastry is thawed but still cold when you start rolling.
• Don't skip the flip; it's what gives you those gorgeous caramelized layers on both sides.
• Let them cool completely on the rack before storing so they set properly and stay crisp.

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These palmiers have become my go-to when I need to feel like I've accomplished something in the kitchen without spending hours there. Serve them warm with coffee or tea, and watch people's faces light up.

Recipe FAQs

→ What type of pastry is best for palmiers?

All-butter puff pastry delivers the flakiest, richest texture essential for crisp, tender palmiers.

→ How do I achieve a caramelized finish on palmiers?

Sprinkling extra sugar before baking and flipping halfway helps develop a golden, caramelized crust.

→ Can I add flavors to the cinnamon sugar mix?

Yes, adding finely grated orange zest or a pinch of nutmeg can add a subtle citrus or warm spice note.

→ What is the ideal baking temperature and time?

Baking at 400°F (200°C) for 15 to 18 minutes, flipping halfway, ensures even baking and crispness.

→ How should palmiers be stored to maintain freshness?

Store in an airtight container at room temperature for up to three days to keep them crisp.