Cinnamon Sugar Palmiers

Thin puff pastry is rolled with cinnamon sugar, folded into classic palmier shape, sliced, and baked until the sugar melts into a crisp, amber shell. The finished cookies are light at the center, deeply caramelized at the edges, and best served once fully cooled.

By Julienne

Cook time: 18 minutes

Servings: 24

Ingredients

• 120 g Granulated sugar
• 6 g Ground cinnamon
• 1 g Fine salt
• 10 g All-purpose flour for dusting the work surface
• 1 large Egg beaten
• 500 g Puff pastry thawed but cold

Instructions

1. Heat the oven to 200°C. Line 2 rimmed baking sheets with parchment paper. Oven fully preheated and sheets lined.
2. In a small bowl, mix the sugar, cinnamon, and salt. Lightly dust the work surface with the flour. Cinnamon sugar is evenly combined and the surface is ready for rolling.
3. If using the egg for shine, brush a thin layer over one side of the puff pastry sheet or sheets. Sprinkle about half of the cinnamon sugar over the pastry, pressing lightly so it adheres. Pastry is evenly coated with a visible layer of sugar mixture.
4. Fold the long sides of the pastry toward the center in several small folds until the two sides meet, then fold one half over the other to form a tight log. Repeat if using two sheets. Chill the log(s) 5 minutes if they soften too much. A compact log is formed and holds its shape when handled.
5. Slice the log(s) into 24 pieces, about 1 cm thick. Arrange them cut-side up on the prepared baking sheets, leaving space for spreading, and sprinkle the remaining cinnamon sugar over the tops. All pieces are evenly spaced and coated.
6. Bake for 16 to 18 minutes, rotating the pans halfway through, until the palmiers are deeply golden, puffed, and the sugar has caramelized at the edges. Edges are amber and crisp, and the centers look layered rather than doughy.
7. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely so the sugar sets into a crisp shell. Palmiers are firm, crisp, and no longer sticky to the touch.