Cinnamon Palmiers

Picture-Perfect Meals™



Cinnamon Palmiers
Makes about 22 cookies

  • 2/3 cup light brown sugar, lightly packed
  • 3 teaspoons ground cinnamon
  • 2 sheets frozen all-butter puff pastry, thawed
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • superfine sugar, for sprinkling

  1. In a small bowl, whisk together the brown sugar and cinnamon and set aside. Unfold one pastry sheet on a lightly floured surface and roll out to a 9 x 11-inch rectangle. Brush the pastry with butter. Evenly sprinkle half of the sugar mixture over the pastry to cover. Gently press it in with your rolling pin. Working from the short ends, fold each end half-way to the center. Roll each side up towards the center until the rolled edges touch. Wrap the log in plastic. Repeat with the second pastry sheet. Refrigerate both logs overnight. 
  2. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Working with one log at a time, cut the logs into 1/2-inch slices and place 2 inches apart on the prepared baking sheet. Sprinkle each cookie with a little sugar; bake until puffed and golden brown, about 20 to 25 minutes. Cool in the pan for 3 minutes before transferring to a wire rack to cool completely.

…from the Picture-Perfect kitchen:

  • Planning: I think the cookies are best eaten the day that they’re made, but the dough will keep in the refrigerator for several days and freezes well, too. Thaw in the refrigerator overnight and bake as directed. 
  • Product Purity: I’m not one for pretentious or frou-frou ingredients, but I am adamant about good puff pastry—and not the kind available at most grocery stores, chemically-engineered, gummy and made with hydrogenated oils and high fructose corn syrup. Dufour makes a fabulous all-butter puff pastry, available at Whole Foods and specialty kitchen stores. 
  • Presentation: I like to place a few sticks of cinnamon around the cookies for a simple garnish on a pretty glass platter.

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