Cinnamon Sugar Puff Palmiers

I was folding laundry one Sunday when the idea hit me to use up that puff pastry sitting in the freezer. I had cinnamon and sugar in the pantry, nothing else planned, and twenty minutes later the kitchen smelled like a Parisian bakery. My neighbor knocked on the door just to ask what I was making. These palmiers became my go-to whenever I want something impressive without the fuss.

I brought a batch to a potluck once and watched them vanish in minutes. Someone asked if I ordered them from a bakery, and I just smiled. There is something deeply satisfying about pulling off that kind of magic with frozen puff pastry and a few spoonfuls of cinnamon sugar. Now I keep a sheet in the freezer just in case.

Ingredients

• All-butter puff pastry: This is the foundation, and using real butter makes all the difference in flavor and flake. Let it thaw in the fridge overnight or on the counter for about 30 minutes until it unfolds without cracking.
• Granulated sugar: It melts into a glassy caramel as the palmiers bake, giving you those crisp, golden edges. Do not skip the extra sugar for sprinkling before baking.
• Ground cinnamon: Freshly opened cinnamon has more warmth and fragrance, so if yours has been sitting for years, consider replacing it.
• Fine sea salt: Just a pinch deepens the sweetness and keeps the flavor from going flat. You will not taste it directly, but you will notice if it is missing.

Instructions

Preheat and prep:

Turn your oven to 400°F and line two baking sheets with parchment. This temperature is hot enough to puff the pastry and caramelize the sugar without burning.

Mix the cinnamon sugar:

Stir together the sugar, cinnamon, and salt in a small bowl until evenly combined. The salt is optional, but I always add it.

Coat the work surface:

Sprinkle half the cinnamon sugar directly onto your counter or a large cutting board, then lay the puff pastry on top. This prevents sticking and starts building flavor from the bottom up.

Top and roll:

Scatter the remaining cinnamon sugar over the pastry, then gently roll it out to a 10x12-inch rectangle. Press firmly enough to embed the sugar into the dough.

Form the double spiral:

Starting from one long edge, roll the pastry tightly toward the center, then do the same from the opposite side until the two rolls meet in the middle. It should look like a scroll or heart shape from the end.

Slice into rounds:

Use a sharp knife to cut the log into half-inch slices. You should get about 24 pieces, and try to keep them even so they bake at the same rate.

Arrange and sprinkle:

Place the slices cut side up on your prepared sheets, leaving at least two inches between them because they will spread. Dust lightly with extra sugar.

Bake and flip:

Bake for 8 to 10 minutes until the bottoms are golden, then flip each palmier with a spatula and bake another 7 to 8 minutes. Watch closely at the end so the sugar does not burn.

Cool completely:

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

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The first time I made these, I forgot to flip them and ended up with one perfectly golden side and one pale, soft side. I ate them anyway, standing at the counter, and even then they were good enough that I made another batch the next day. Now I set a timer and keep a spatula nearby so I do not forget again.

How to Get the Best Caramelization

The secret is in the sugar you sprinkle before baking and the heat of your oven. If your oven runs cool, bump the temperature up by 10 degrees or give them an extra minute on each side. I also like to brush the tops very lightly with melted butter right before the final sugar dusting, which helps the sugar melt into a glassy, crackling layer. Just do not overdo it or they will get greasy instead of crisp.

Flavor Variations Worth Trying

Once you have the basic technique down, you can spin this recipe in a dozen directions. I have folded in finely grated orange zest with the cinnamon sugar for a bright, citrusy version that pairs beautifully with afternoon tea. You can also swap the cinnamon for cardamom, or mix in a tablespoon of cocoa powder for a deeper, more mysterious sweetness. One friend of mine adds a thin smear of Nutella before rolling, and honestly, I cannot argue with that.

Storage and Make-Ahead Tips

Palmiers are best the day they are baked, but they will keep in an airtight container at room temperature for up to three days. If they soften, you can crisp them up again in a 350°F oven for about 5 minutes. I have also frozen the sliced, unbaked rounds on a parchment-lined tray, then transferred them to a freezer bag once solid. When you want fresh palmiers, bake them straight from frozen and add a couple extra minutes to the baking time.

• Let them thaw for about 5 minutes before baking if you want more even puffing
• Label your freezer bag with the date and baking temperature so you do not have to guess later
• They taste incredible warm from the oven, so time your baking for when guests arrive

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There is something about pulling a tray of golden, spiraled palmiers from the oven that makes even a quiet Tuesday feel a little special. I hope you make these soon and fill your kitchen with that buttery, cinnamon sweetness.

Recipe Q&A

→ What type of pastry is best for making palmiers?

All-butter puff pastry is ideal, as it provides a rich, flaky texture that crisps beautifully during baking.

→ How do I ensure the cinnamon sugar sticks to the pastry?

Sprinkle cinnamon sugar evenly before rolling and gently press it in with a rolling pin to help it adhere well.

→ Can I add flavor variations to the cinnamon sugar mix?

Yes, adding zest from citrus fruits like orange enhances aroma and adds a refreshing twist.

→ What is the best way to achieve a caramelized finish?

Sprinkle extra sugar on top before baking and flip halfway through to ensure even caramelization on both sides.

→ How should the palmiers be stored after baking?

Keep them in an airtight container at room temperature for up to three days to maintain crispness.