Sweet Cinnamon French Palmiers


Sweet, Crunchy Cinnamon Palmiers made with a flaky, puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie both sweetness and a hint of spice. 

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Cinnamon Palmiers on blue plate

Palmier is the French word for palm tree, and the pastry gets its name from its resemblance to a palm leaf. 

This cookie, due to its simplicity, pairs well with many other desserts or an after-dinner espresso, coffee, and tea. Yet at the same time, the simple addition of spices such as nutmeg, cinnamon, can make this a very fragrant way to end a meal.

How to make Sweet Cinnamon Palmiers

  • Remove the puff pastry from the box and thaw for 45 minutes. 
  • Roll out the puff pastry to 10in x 12 in. 
    Puff Pastry thawing and rolled out after thawing


  • Sprinkle about 1/4 cup of cinnamon sugar over parchment paper. Butter one side of pastry and place butter side down on sugar. 
 
  • Brush butter again over the pastry and sprinkle 1/4 cup cinnamon sugar over the dough. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly in the middle of the dough.


Rolled Palmiers
Slice the dough into 1/2-inch slices and place the slices, on baking sheets lined with parchment paper.

Bake the cookies for 5 minutes until caramelized and brown on the bottom. Turn cookies over with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Baked Cinnamon Palmiers on baking sheet

Sweet Cinnamon Palmiers


Sweet, Crunchy Cinnamon Palmiers made with a flaky, puff pastry and cinnamon sugar.

Ingredients:
  • 1 sheet Puff Pastry
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 2 tbsp butter, melted
Instructions:
  1. Preheat oven to 425°F. Remove the puff pastry from the box and thaw for 45 minutes.
  2. Combine cinnamon and sugar. Sprinkle about 1/4 cup of cinnamon sugar over parchment paper. Brush butter on pastry. Roll out the puff pastry to about 10X12 inches on top of the sugar.
  3. Brush butter again over the pastry and sprinkle 1/4 cup cinnamon sugar over the dough. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly in the middle of the dough.
  4. Slice the dough into 1/2-inch slices and place the slices, on baking sheets lined with parchment paper.
  5. Bake the cookies for 5 minutes until caramelized and brown on the bottom. Turn cookies with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

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