Golden Cinnamon Palmiers (Print Version)

# Ingredients:

→ Base Layer

01 - 1 puff pastry sheet, defrosted (24cm/10-inch square)

→ Sweet Cinnamon Blend

02 - 1/3 cup granulated sugar
03 - 1 tsp ground cinnamon

# Instructions:

01 - Stir sugar and cinnamon together in a bowl until evenly combined.
02 - Dust 2 spoonfuls of the cinnamon sugar over one face of the pastry. Use a rolling pin to press it in lightly.
03 - Flip the pastry over, sprinkle 2 more spoonfuls of cinnamon sugar, and press it down again with the rolling pin.
04 - Bring the long edges in so they fold halfway toward the center. Roll gently to smooth it down.
05 - Fold the pastry edges again so they meet in the center, layering it further.
06 - Spread half the leftover cinnamon sugar over the folds, roll slightly, then fold it into halves for 6 layers total.
07 - Cover the folded pastry and place it in the fridge for around 15 minutes.
08 - Set your oven’s temperature to 400°F and let it preheat.
09 - Cut the chilled folded pastry into strips, about 1cm wide.
10 - Coat the cut sides of the strips in the rest of the cinnamon sugar for extra caramelized flavor.
11 - Lay the pastry strips on a parchment-lined baking tray, leaving about 2 inches of space between each one.
12 - Bake the strips for 14 minutes or until the sugar starts to caramelize.
13 - Carefully turn the strips over and bake for another 4 minutes, until they’re golden.
14 - Move the baked strips to a parchment-covered cooling rack and let them cool off completely.

# Notes:

01 - Use parchment paper on the cooling rack so the hot caramel doesn’t stick.
02 - Store only when they’re totally cooled to keep their texture crispy.
03 - They taste best the day they’re baked while still crunchy.

Back