Cinnamon Sugar Palmiers

Doesn’t “palmier” just sound as though you’re eating something elegant?  These little pastries pair perfectly with an afternoon coffee, or with milk when the hooligans want an afterschool snack.  And you can feel all fancy making and serving them, even though they’re super simple, using store-bought puff pastry dough.

Palmiers-ChaosServedDaily

I shaped these into hearts (they usually don’t have that little point at the bottom, but look heartlike anyway) and thought the fry boxes I recently snagged from PickYourPlum.com made a perfect container, with a couple of paper doilies as liners.

Cinnamon Sugar Palmiers

1 box (2 sheets) puff pastry dough, thawed overnight in the refrigerator

1 cup sugar

1 teaspoon cinnamon sugar

1. Combine sugar and cinnamon in a small bowl.  On a sheet of parchment or wax paper, sprinkle about 1/4 cup of the cinnamon sugar and lay a sheet of pastry on it.  Roll just slightly, maybe stretching it by 1/2” per side. Sprinkle another 1/4 cup cinnamon sugar evenly over the dough.Palmiers-Sheet

2. Roll from either side to center and transfer to a small baking sheet lined with wax paper. Repeat with other sheet of dough, then place both rolls in the freezer for about 20 minutes. Don’t clean up the rolling surface..you’ll need that leftover cinnamon sugar.Palmiers-Rolled

3. Preheat oven to 425 degrees. Remove rolls from freezer and slice in a little less than 1/2” slices. Dip each side of each slice in the leftover cinnamon sugar (see, I told you you’d need it!) and place on an ungreased baking sheet, 2” apart. When all the slices are on the baking sheet, pinch the tip to make a heart shape.  Palmiers-Pinched

4. Bake for 8 minutes, then use a thin metal spatula to flip them over and bake another 6 minutes, until golden brown. Remove to a wire rack to cool.

Simple, right?  And who doesn’t love flaky, buttery, cinnamon-sugary deliciousness, especially when they’re just a tiny bit warm from the oven?  So make a batch and spread the love, people!

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9 thoughts on “Cinnamon Sugar Palmiers

  1. It’s my favorite part of blogging, Steph…playing around with photos! Well, really the comments and friends are my favorite part, but you know what I mean….

    • I was thinking the same thing, Erica…although next week I’m going to have some really cute lemon-ginger shortbread cookies that would be great as gifts, too!

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