Cinnamon Sugar Puff Palmiers (Printable version)

Golden, crisp puff pastry spirals infused with cinnamon sugar for a buttery, sweet delight.

# Ingredient list:

→ Puff Pastry

01 - 1 sheet all-butter puff pastry, thawed (approximately 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

# Directions:

01 - Set the oven to 400°F. Line two baking sheets with parchment paper.
02 - In a small bowl, thoroughly blend sugar, cinnamon, and optional salt.
03 - Evenly sprinkle half of the cinnamon sugar blend over the workspace. Place the puff pastry sheet on top.
04 - Sprinkle the remaining cinnamon sugar evenly over the pastry. Using a rolling pin, gently roll into a 10 by 12-inch rectangle, pressing the cinnamon sugar into the dough.
05 - Roll the pastry tightly from one long edge toward the center, then repeat from the opposite edge so the two rolls meet in the middle, creating a double spiral.
06 - Using a sharp knife, slice the roll crosswise into 1/2-inch thick pieces, yielding approximately 24 slices.
07 - Place the slices cut side up on prepared baking sheets with ample spacing. Lightly sprinkle with additional granulated sugar.
08 - Bake for 8 to 10 minutes, then carefully flip each piece and continue baking for an additional 7 to 8 minutes, until golden and caramelized.
09 - Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They look like you spent hours, but youre really just rolling and slicing
  • The edges get so caramelized and crispy they shatter when you bite in
  • You can make them start to finish in under half an hour with ingredients you already have
02 -
  • If your puff pastry is too soft when you start rolling, it will tear and stick, so make sure it is cold but pliable
  • Flipping the palmiers halfway through is not optional, it is what gives you that even caramelization on both sides
  • Do not crowd the baking sheet or they will fuse together as the layers puff and spread
03 -
  • Use a bench scraper or thin knife dipped in sugar to slice cleanly without squashing the layers
  • If the edges start to brown too fast, lower the oven to 375°F and give them a few extra minutes
  • Press the two rolls together gently in the center before slicing so they hold their shape better in the oven

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