Cinnamon Sugar Puff Palmiers (Print View)

Golden, crisp palmiers coated in cinnamon sugar on flaky puff pastry, perfect with coffee or tea.

# What You'll Need:

→ Puff Pastry

01 - 1 sheet all-butter puff pastry, thawed (approx. 8.8 oz)

→ Cinnamon Sugar

02 - 1/2 cup granulated sugar (100 g)
03 - 2 tsp ground cinnamon
04 - 1/8 tsp fine sea salt (optional)

→ For Rolling

05 - Extra granulated sugar for sprinkling

# How to Make:

01 - Set the oven to 400°F. Line two baking sheets with parchment paper.
02 - In a small bowl, thoroughly mix granulated sugar, ground cinnamon, and optional sea salt.
03 - Evenly sprinkle half the cinnamon sugar mixture over the work surface. Place the puff pastry sheet on top.
04 - Sprinkle the remaining cinnamon sugar evenly over the puff pastry. Using a rolling pin, gently roll the pastry into a 10x12 inch rectangle, pressing the sugar into the surface.
05 - Starting from one long edge, roll the pastry tightly toward the center. Repeat from the opposite edge so the two rolls meet in the middle, creating a double spiral.
06 - Slice the double-rolled pastry crosswise into 1/2-inch thick pieces, producing about 24 slices.
07 - Place the slices cut side up on prepared baking sheets, spacing well apart. Lightly sprinkle with extra granulated sugar.
08 - Bake for 8 to 10 minutes. Carefully flip each palmier and bake for an additional 7 to 8 minutes until golden and caramelized.
09 - Allow palmiers to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool fully before serving.

# Expert Suggestions:

01 -
  • They're ready to bake in just 10 minutes, making them perfect for unexpected guests or a last-minute craving.
  • The caramelized cinnamon sugar creates these addictive crispy edges that shatter when you bite into them.
  • One sheet of puff pastry yields 24 palmiers, so you get plenty to share or hide away for yourself.
02 -
  • The flip is non-negotiable if you want caramelized edges on both sides—skipping it leaves you with one flat, pale side.
  • Spacing matters more than you'd think; clustered palmiers steam each other and lose their crispness, so give them breathing room on the sheet.
  • Room temperature puff pastry is your friend, but thawed pastry should still be cold before rolling to prevent it from getting greasy.
03 -
  • A bench scraper or offset spatula makes flipping the delicate palmiers easier and safer than using your fingers.
  • If your pastry tears while rolling, don't panic—just patch it with a scrap from the edge and keep going; nobody will know once it's baked.

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