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Let me share one of my favorite pastry recipes these gorgeous Cinnamon Palmiers. I fell in love with these crispy swirled cookies during a trip to Paris and couldn't believe how simple they are to make at home. With just puff pastry sugar and cinnamon they transform into the most delightful treats that look like they came straight from a French bakery.
What Makes These Special
There's something magical about how these little pastries come together. Each bite gives you this wonderful crunch as you break through those delicate flaky layers and that cinnamon sugar caramelizes into the most amazing coating. I love that something so impressive looking needs just a handful of ingredients and a little patience.
What You'll Need
- Puff Pastry: 1 sheet keep it nice and cold around 40°F.
- Sugar: 1 cup regular granulated the fine stuff works best.
- Cinnamon: 1 tablespoon make sure it's fresh and fragrant.
Let's Make Them Together
- Start With The Sugar
- Mix your sugar and cinnamon until it's perfectly blended no streaks allowed.
- Prep Your Pastry
- Roll it gently on a lightly floured surface keep it about ⅛ inch thick and cold.
- Add That Sweetness
- Sprinkle your cinnamon sugar generously press it in lightly with your rolling pin.
- Time to Fold
- This is the fun part fold both edges to the center roll them up like a book then chill for 15 minutes.
- Slice and Bake
- Cut into ⅜ inch slices dip the edges in more sugar and bake at 400°F until they're golden and perfect.
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A Touch of France
I love how these palmiers carry that classic French pastry tradition but are so accessible to make at home. Store bought puff pastry is one of my favorite shortcuts it gives us that amazing flakiness without hours of work. Every time I make these they remind me of Parisian cafes.
Mix It Up
Sometimes I'll play around with different flavors. A little cocoa powder instead of cinnamon makes chocolate palmiers or try adding some nutmeg for extra warmth. My kids love when I drizzle melted chocolate over the finished cookies. Brown sugar gives them an amazing caramel note.
Getting That Perfect Color
The secret to those beautifully caramelized edges is making sure your sugar is evenly distributed. I always press it in gently on both sides before folding. Keep an eye on your oven temperature too hot and they'll burn too cool and they won't get that lovely golden color.
Keep It Cool
I've learned the hard way that temperature really matters with these pastries. That 15 minute chill after folding isn't just a suggestion it's what keeps those beautiful swirls intact. I pop them in the fridge while the oven preheats it's perfect timing.
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Perfect For Sharing
These palmiers are my go to when I'm hosting coffee dates or need something special for brunch. They're fancy enough for celebrations but easy enough for everyday treats. I love serving them with fresh fruit or alongside my afternoon coffee.
Storing Your Treats
If you're lucky enough to have leftovers keep them in an airtight container they'll stay crisp for about three days. When they start to soften a few minutes in a warm oven brings back that wonderful crunch. Just keep them away from moisture they love staying crispy.
Quick Fixes
If your palmiers start unrolling while shaping that's usually because the dough got too warm. Patchy sugar coating? Make sure you're pressing it in evenly. And if they're getting too dark your oven might be running hot grab an oven thermometer to check.
All About Those Layers
The key to perfect palmiers is in those delicate puff pastry layers. I always check the thickness as I roll keeping it about ⅛ inch is just right. That special folding pattern creates all those gorgeous flaky layers that make palmiers so special.
Try Something New
Once you've mastered the classic version get creative! I love adding orange zest to the sugar for a citrus twist. Sometimes I'll make savory ones with herbs and Parmesan they're amazing with wine. Each variation brings its own magic.
Pure Joy in Every Bite
There's nothing quite like pulling a perfect batch of palmiers from the oven. That first crispy bite with its gentle cinnamon warmth makes all the careful folding and timing worth it. I hope these become a favorite in your kitchen too they're truly a little piece of French pastry magic at home.
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Frequently Asked Questions
- → Why do I need to chill the pastry?
Chilling firms up the butter in the puff pastry, making it easier to cut clean slices and helping the palmiers hold their shape while baking.
- → Why line the cooling rack with parchment?
The hot caramelized sugar can stick to the cooling rack. Parchment paper prevents sticking and makes cleanup easier.
- → Can I make these ahead?
While you can make them ahead, palmiers are best eaten the same day when they're at their crispiest. They tend to soften over time.
- → Why flip the palmiers while baking?
Flipping ensures even caramelization and browning on both sides, creating that signature crispy texture throughout.
- → Why space them 2 inches apart?
The palmiers expand while baking and the sugar caramelizes. Proper spacing prevents them from sticking together and allows even browning.