Easy Cinnamon Palmiers: Your Go-To Recipe for Sweet & Crunchy Puff Pastry Cookies
Discover the delightful simplicity of homemade cinnamon palmiers! These sweet and crunchy cookies are incredibly easy to make, requiring just four basic ingredients. With their irresistible spiced sweetness and satisfying flaky texture, these puff pastry palmiers are sure to become a favorite in your kitchen.
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If you’re captivated by the magic of cinnamon sugar and flaky pastries, you’ll adore these palmiers. For more delightful twists on classic treats, be sure to explore my Coconut Palmiers, my Pie Crust Cinnamon Twists, and my Pecan Pastry Braid!
Effortless Cinnamon Palmiers: A Recipe for Sweet Perfection
Baking palmiers is one of my absolute favorite culinary endeavors! They embody the perfect balance of simplicity and decadence, making them an ideal treat for any occasion. These incredibly easy cookies demand only a handful of ingredients, yet they deliver a crisp, flaky texture that is utterly divine. My cinnamon palmiers recipe takes the classic puff pastry design and elevates it with a generous hint of brown sugar and aromatic spice.
The result? A quick and straightforward sweet indulgence that’s perfect for a simple afternoon snack or a festive holiday gathering. Imagine biting into a delicate, caramelized swirl, with layers of buttery pastry dissolving on your tongue, all infused with the warm, inviting essence of cinnamon. These spiced palmiers truly transform basic ingredients into an extraordinary experience.
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What Exactly are Palmiers? Unveiling the Classic Puff Pastry Cookie
Palmiers cookies are an elegant yet incredibly simple pastry, typically crafted from light, airy puff pastry. Their distinctive shape, resembling a palm tree leaf or sometimes a butterfly, is achieved by rolling the pastry inward from two sides before slicing and baking. The name “palmier” itself is a shortened form of the French phrase feuille de palmier, which literally translates to “palm tree leaf,” perfectly describing their iconic silhouette.
At their most traditional, palmiers consist solely of puff pastry and sugar, which caramelizes beautifully during baking, creating a wonderfully crisp and golden exterior. However, the versatility of these delightful treats knows no bounds! While this particular recipe focuses on sweet cinnamon sugar palmiers, savory variations also exist, incorporating ingredients like cheese, herbs, or pesto. Whether sweet or savory, the fundamental appeal lies in the delicate flakiness of the pastry combined with a delightful crunch.
If the warm, comforting flavor of cinnamon in these palmiers captures your heart, you’ll definitely want to explore other cinnamon-infused delights! Check out the rich, aromatic profiles in my Cinnamon Rolls Peach Cobbler and my Cinnamon Roll Apple Pies!
The Global Journey of Palmiers: Origin and Worldwide Popularity
While often associated with French patisseries, palmiers actually originated in Algeria in the early 20th century. From their North African roots, these captivating cookies quickly spread across the globe, endearing themselves to diverse cultures and earning a variety of charming local names. In Germany, they are affectionately known as Schweineohren, or “pig’s ears,” while in Latin America, they go by orejas, simply meaning “ears.” Catalans call them ulleres, resembling “eyeglasses,” and in China, they are recognized as delightful butterfly pastries. Regardless of their name, the universal appeal of palmiers is undeniable.
The core recipe remains beautifully simple, typically featuring just pastry and sugar. However, regional variations abound, with some incorporating additional ingredients, or being topped with luscious honey or rich chocolate. This global popularity, in my experience, is deeply rooted in their inherent charm: they are both effortless to prepare and incredibly delicious. What’s not to love about a treat that offers such satisfying crunch and sweet flavor with minimal fuss? For me, this particular cinnamon palmiers recipe offers a perfect, comforting twist on an already beloved classic, making it a truly special treat that transcends borders.
Key Ingredients for Irresistible Cinnamon Palmiers
Crafting these delectable cinnamon palmiers requires just a few pantry staples. Each ingredient plays a crucial role in achieving that perfect balance of sweetness, spice, and unparalleled crunch. Here’s what you’ll need for your batch of sweet and crispy palmiers:
- Store-Bought Frozen Puff Pastry: This is the secret weapon for quick and easy palmiers! I always keep a box of frozen puff pastry in my freezer, ready for spontaneous baking sessions. While I often reach for Pepperidge Farm due to its consistent quality, any brand you prefer will work beautifully. The most important step is ensuring it’s properly thawed according to the package directions before you begin. A well-thawed, yet still cold, pastry sheet is key to those magnificent layers.
- Turbinado Sugar: This coarse raw sugar is essential for achieving the signature crunchy coating on the outside of your palmiers. Its larger crystals don’t melt away entirely during baking, providing a delightful textural contrast and an extra sparkle. If you don’t have turbinado on hand, granulated white sugar can be substituted, though the crunch might be slightly less pronounced.
- Ground Cinnamon: As the star flavor of this recipe, good quality ground cinnamon is non-negotiable. It infuses the palmiers with a warm, inviting aroma and a spicy-sweet kick. While cinnamon is prominent, I recommend a balanced amount – typically one to two tablespoons – to ensure it enhances, rather than overpowers, the delicate pastry and sugar flavors.
- Light Brown Sugar: This ingredient is a game-changer! While many traditional palmier recipes use only white sugar, I find that light brown sugar brings a wonderful depth of flavor and helps create a beautiful, caramelized coating. Its subtle molasses notes complement the cinnamon perfectly, adding an extra layer of deliciousness to these sweet palmiers.
- Salt (Optional, but Recommended): A tiny pinch of salt might seem insignificant, but it works wonders! It acts as a flavor enhancer, balancing the sweetness and truly bringing out the vibrant notes of the cinnamon. Don’t skip it if you want your palmiers to sing!
Minimal Equipment for Maximum Delight
One of the many joys of this easy palmier recipe is its minimal equipment requirement! Forget about complicated mixers, multiple mixing bowls, or even a spoon. This recipe truly champions simplicity, allowing you to whip up these delicious cookies with just a couple of essential tools. All you’ll need is a trusty rolling pin to help spread your pastry and sugar, and a prepared baking sheet to perfectly crisp your palmiers. It’s truly a testament to how fuss-free baking can be, making it perfect for novice bakers and seasoned pros alike.
How to Make Cinnamon Palmiers: Your Easy Guide to Golden Perfection
Get ready to transform simple puff pastry into elegant, crispy, and sweet cinnamon sugar palmiers! Follow these clear, step-by-step instructions to achieve perfect results every time:
- Prepare your puff pastry dough. Begin by lightly sprinkling a clean, dry work surface with about half of your turbinado sugar. Lay one thawed sheet of puff pastry directly on top of this sugar. Using a rolling pin, gently roll over the pastry to flatten it slightly and, more importantly, to press the sugar firmly into the dough. This initial step is crucial for creating that wonderful crunchy, caramelized coating on the outside of your finished cinnamon palmiers.
- Generously season the pastry. Evenly sprinkle the surface of your puff pastry with the delightful mixture of cinnamon, brown sugar, and a pinch of salt. Aim for a consistent layer to ensure every bite is bursting with flavor. Be careful not to create overly thick pockets of the filling, as this can affect the even baking and caramelization.
- Master the signature palmier fold. Now for the magic! Carefully fold the longer sides of your puff pastry inward, so that each flap meets halfway to the center of the pastry sheet. Try to keep the cinnamon-brown sugar mixture contained within the folds. Once both sides are folded to the center, fold each of those edges over themselves again, so they meet precisely in the middle. Finally, fold the entire pastry in half, like closing a book. You should now have a long, compact roll of pastry. If any turbinado sugar has fallen off during the folding process, feel free to sprinkle a little more onto the outside of the pastry roll now for extra crunch.
- Slice into individual cookies. With a sharp knife, carefully slice your pastry roll into uniform pieces, each between ¼ inch and ½ inch thick. Precision here helps ensure even baking. As you slice, continue to handle the pieces gently to prevent the cinnamon-brown sugar filling from spilling out.
- Arrange for baking. Place the sliced cinnamon palmiers flat onto your prepared baking sheet (lined with parchment paper, as recommended), ensuring they are spaced at least two inches apart to allow for proper air circulation and expansion. At this stage, I like to gently flatten each palmier just a touch. This helps the characteristic “swirls” on either side maintain a rounder, more defined shape as they bake.
- Bake to golden perfection! Place your baking sheet into the preheated oven. Bake for approximately 6 minutes, or until you notice the tops are lightly browned and starting to crisp. Carefully remove the sheet from the oven. Using a thin, flat spatula, gently flip each palmier over. Return to the oven and continue baking for another 4 to 5 minutes, or until both sides are a beautiful golden brown and the sugar is visibly caramelized. As soon as they are done, promptly transfer your hot cinnamon palmiers to a wire cooling rack. Allow them to cool completely before enjoying them; this ensures they achieve their maximum crispness and allows the caramelized sugar to set.
Expert Tips & Frequently Asked Questions for Perfect Palmiers
Achieving perfectly crisp and caramelized cinnamon palmiers is simple with a few helpful hints. Here are some of my top tips and answers to common questions:
The pronunciation of palmier can be a bit tricky for English speakers, but it’s easy to remember: it’s pronounced “palm-ee-YAY.” For a clear audio guide, check out this quick YouTube video on the pronunciation ofpalmier!
For this easy cinnamon palmiers recipe, I highly recommend using parchment paper to line your baking sheet. While silicone baking mats are generally great, the excess brown sugar in this recipe will inevitably melt and caramelize onto your baking surface. Parchment paper provides a non-stick barrier that makes cleanup a breeze – it’s much simpler to toss out used parchment paper than to scrub hardened, sticky sugar off a silicone liner!
While nothing beats the fresh-from-the-oven crispness, you can certainly store these cinnamon palmiers for later enjoyment. Once completely cooled, place them in an airtight container and store them in the fridge for up to a few days, or freeze for longer storage (up to a month). Be aware that they might lose some of their signature crunch. To revive them, simply crisp them up in a preheated oven at 325°F (160°C) for 5-10 minutes after thawing.
This cinnamon palmiers recipe shares a wonderful versatility with my pie crust cookie twists recipe. Just like with those, these cookies would be absolutely divine with a drizzle of sweet vanilla icing or a rich salted caramel sauce once they’ve cooled. For specific recipes for both vanilla icing and a decadent caramel sauce, make sure to check out that recipe post!
The key to maximum crispness lies in three factors: sufficient sugar, proper baking, and thorough cooling. Make sure you generously press turbinado sugar into the puff pastry before folding. Don’t overcrowd your baking sheet, as this can lead to steaming rather than crisping. Finally, ensure they are baked until deeply golden and caramelized on both sides, then cool them completely on a wire rack to allow the sugar to harden and the pastry to set.
While best enjoyed fresh, you can prepare the rolled-up puff pastry dough in advance. After folding the dough into a log, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, simply slice and proceed with the baking instructions. This can be a great time-saver for entertaining!
If you give this simple and satisfying recipe a try, I would be absolutely thrilled if you could leave a star review rating and a comment below! Your feedback is incredibly valuable and it’s wonderful to hear about your baking experiences. And don’t forget to share your beautiful creations with me by tagging @chenee_today on Instagram!
More Puff Pastry Recipes You’ll Love
Puff pastry is a versatile and magical ingredient, capable of transforming into an array of sweet and savory delights with minimal effort. If you enjoyed the ease and deliciousness of these cinnamon palmiers, you’re in for a treat! Explore these other fantastic puff pastry recipes that are sure to become new favorites:
- Puff Pastry Pizza
- Strawberry Turnovers
- Pear Puff Pastry Tart with Caramelized Onion and Blue Cheese
- Cinnamon Puff Pastry Rolls with Cream Cheese Frosting
- Peach Turnovers with Smoked Sugar
📖 Recipe
Cinnamon Palmiers
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Equipment you may need
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measuring cups and spoons
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parchment paper
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cooling rack
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¾ sheet baking pan
Ingredients
- 2 sheets storebought puff pastry – thawed according to package directions
- 1 cup (200 g) turbinado sugar – divided (you can substitute white granulated sugar)
- 1 cup (220 g) light brown sugar – divided
- 2 tablespoon (30 ml) ground cinnamon – divided
- ¼ teaspoon (1 ml) salt – divided (optional)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, combine the light brown sugar, ground cinnamon, and salt.1 cup light brown sugar, 2 tablespoon ground cinnamon, ¼ teaspoon salt
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On a clean, dry work surface, evenly sprinkle ½ cup of the turbinado sugar. Lay one thawed sheet of puff pastry on the sugar, and gently roll with a rolling pin to press the sugar into the dough, slightly flattening the pastry.1 cup turbinado sugar, 2 sheets storebought puff pastry
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Evenly spread half of the brown sugar-cinnamon mixture over the entire surface of the pastry sheet.
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Fold the longer sides of the puff pastry towards the center so they are halfway to the middle. Then, fold both of these folded sides again so they meet precisely at the middle of the dough. Finally, fold one half over the other, like closing a book.
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Repeat steps 2-4 with the second puff pastry sheet and the remaining turbinado sugar and cinnamon mixture.
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Using a very sharp knife, slice each pastry roll across into ¼ inch to ½ inch thick pieces. Carefully lay the sliced palmiers flat on the prepared baking sheet, ensuring they are spaced about 2 inches apart. Gently flatten them slightly if desired to help maintain their round “ear” shape.
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Bake for 6 minutes or until the tops are slightly browned. Remove the baking sheet from the oven and, using a thin spatula, carefully flip each palmier over. Return to the oven and bake for another 4-5 minutes, or until both sides are golden brown and beautifully caramelized. Transfer the hot palmiers immediately to a wire cooling rack and cool them completely before serving to ensure maximum crispness.
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