Golden Cinnamon Palmiers

This simple French treat needs only 3 ingredients but makes gorgeous flaky, sugar-glazed cookies that seem like they took hours of expert baking. The wow factor comes when the dough gets shaped into its special heart pattern and the sweet cinnamon mixture creates delightful crunchy pockets throughout.

I whipped these palmiers up for an impromptu dinner with friends and they were shocked they weren't bakery-bought. They're now my go-to whenever I want something that looks fancy but doesn't take much effort.

Key Ingredients

• Puff pastry: grab an all-butter version for the tastiest results and those amazing flaky bits
• White sugar: plain granulated works best since it turns into a perfect crunchy glaze
• Ground cinnamon: brings cozy flavor that works so well with the buttery layers; make sure it smells potent

Easy Preparation Steps

Mix your sweet coating:

Stir sugar and cinnamon in a bowl until they're totally blended. You shouldn't see any brown lumps in the mix.

Coat the first side:

Take exactly 2 tablespoons of your cinnamon-sugar blend and scatter it all over your thawed puff pastry. Go right to the edges for even flavor. Press it in gently with a rolling pin so it sticks during baking.

Turn and do it again:

Flip your dough over and do the same thing on the other side. This way both sides get that yummy cinnamon taste and will turn golden when baked.

Start the folding:

From the long sides of your pastry, fold each edge in halfway toward the middle. Gently press these folds down with your rolling pin to help them stay put.

Keep folding inward:

Now fold both sides again so they touch in the middle, creating four dough layers. Sprinkle what's left of your cinnamon-sugar on these new folds and roll lightly.

Make the final fold and cool:

Fold the dough once more along the middle like closing a book, making six total layers. Pop this log in the fridge for 15 minutes so the butter firms up, which makes cutting easier.

Cut and coat with sugar:

Slice your chilled log into 1cm pieces with a sharp knife. Roll the cut sides in your leftover cinnamon-sugar mix so both open faces get covered.

Bake them golden:

Place your slices on a paper-lined baking sheet with 2 inches between them since they'll grow a lot. Bake at 400°F for exactly 14 minutes until the sugar turns amber.

Flip and finish cooking:

Use a thin spatula to carefully turn each cookie over and bake 4 more minutes until both sides look golden and caramelized.

Let them rest:

Move the hot cookies to a cooling rack with parchment underneath so the melted sugar doesn't stick as it cools down.

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The best thing about making these is watching how they change in the oven. My grandma taught me this recipe and always told me that biting into a fresh palmier sounds just like stepping on fall leaves. That first bite with the sweet crunch and delicate layers always reminds me of cooking with her.

The Story of Palmiers

These treats come from France where people call them "palm hearts" or "elephant ears" because of how they look. French bakers have made them for hundreds of years using special folded dough like what's in croissants. The folding creates all those layers that puff up when baked. While my cinnamon version has an American twist, the original French ones usually just have sugar with no spices to let the buttery flavor shine through.

Keeping Them Fresh

These cookies taste way better on the day you bake them when they're still super crispy. If you need to save some, wait until they're totally cool then put them in an airtight container with parchment between layers so they don't stick together. They'll stay pretty crisp for about a day. After that they'll still taste good but will get softer as they soak up moisture. To make day-old palmiers crispy again, warm them in a 300°F oven for 3-5 minutes and they'll perk right up.

Fun Flavor Ideas

The classic cinnamon version is amazing but you can switch things up easily. Try using cardamom, ginger or pumpkin spice instead of cinnamon for different seasons. If you want something savory, skip the sweet stuff completely and spread a thin layer of pesto, cream cheese and grated parmesan on the dough instead. You can also mix in finely chopped pistachios or hazelnuts with the sugar for extra crunch and flavor. No matter what tastes you choose, you'll fold the dough the same way.

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Frequently Asked Questions

→ What’s the trick to keeping them crispy?

Bake them long enough for the sugar to completely caramelize. Cool them down on a parchment-lined rack to lock in the crispness.

→ Is homemade puff pastry worth it?

If you’ve got time, homemade is great! But ready-made puff pastry also works like a charm and saves effort.

→ Why chill the dough before slicing?

Chilling makes the layers firm, so slicing is cleaner, and the shape holds up better when baked.

→ Which sugar should I use?

Go for regular white sugar. It caramelizes nicely, giving the pastry its crispy texture and golden color.

→ Can I change up the flavors?

Totally! Switch it up by adding nutmeg, cardamom, chopped nuts, or cocoa powder to your sugar mix.