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Palmiers

A recipe for buttery, flaky, cinnamon Palmiers! This recipe uses my homemade puff pastry so you can make the entire thing from scratch, but I also include instructions for substituting store-bought pastry in case you're in a hurry! Be sure to check out the how-to VIDEO below the recipe!

Prep Time
15 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Servings: 35 cookies
Calories: 105 kcal
Course: Dessert , Baked Goods
Cuisine: French , American , Middle Eastern

Ingredients

  • 1 batch homemade puff pastry or you may substitute one box store-bought puff pastry
  • ¾ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 4 Tablespoons salted butter melted

Instructions

    Cup of Yum
  1. In a small bowl, whisk together sugar and cinnamon. Set aside.
  2. Divide puff pastry into two even pieces (if using homemade, I’ll usually slice in half width-wise before rolling out, if using store-bought puff pastry it will already be divided into two pieces for you). Leave one part wrapped and in the refrigerator to keep it cool while you work with just the first sheet.
  3. Roll first part of the dough into an 11x15 rectangle.
  4. Lightly brush the surface of your rolled out dough with melted butter.
  5. Evenly sprinkle about 3 Tablespoons of cinnamon/sugar over the butter. Use your rolling pin to gently roll over the cinnamon/sugar to help press into the pastry.
  6. Starting with each 11” end, fold dough over itself 3” towards the center, leaving a 2” gap between the two pieces of dough (see photos in post or video below recipe for visual).
  7. Brush newly exposed, un-sugared dough with more butter and sprinkle with more cinnamon/sugar mixture.
  8. Fold the dough over itself again, this time about 1- 1 ½”, so that the edges are on top of themselves (leave the 2” gap).
  9. Fold dough in half like you’re closing a book, creasing in the center of your 2” gap. Wrap well in plastic wrap and chill in the refrigerator for at least 1 hour.
  10. About 30 minutes before you are ready to bake your palmiers, preheat your oven to 415F (215C).
  11. Once oven is preheated and palmiers are chilled, remove dough from refrigerator and use a sharp knife to cut into slices just about ½” in width.
  12. Space dough at least 2” apart on a parchment paper lined cookie sheet (these palmiers will spread a great deal in the oven, so leave some room!).
  13. Transfer to 415F (215C) oven and bake 13-15 minutes or until golden brown. Allow palmiers to cool completely on baking sheet before enjoying.

Notes

  • Palmiers will keep up to 3 days after baking if stored in an airtight container at room temperature. This dough freezes well. To freeze, wrap well in plastic wrap and freeze for up to two weeks. Slice and bake from frozen (cookies may need an additional minute or so in the oven).

Nutrition Information

Serving 1cookie Calories 105kcal (5%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 4g (20%) Monounsaturated Fat 2g Cholesterol 17mg (6%) Sodium 77mg (3%) Potassium 3mg (0%) Sugar 5g (10%) Vitamin A 4IU (0%)

Nutrition Facts

Serving: 35cookies

Amount Per Serving

Calories 105

% Daily Value*

Serving 1cookie
Calories 105kcal 5%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 4g 20%
Monounsaturated Fat 2g 10%
Cholesterol 17mg 6%
Sodium 77mg 3%
Potassium 3mg 0%
Sugar 5g 10%
Vitamin A 4IU 0%

* Percent Daily Values are based on a 2,000 calorie diet.