Description
Palmiers are elegant, crispy, and buttery French pastries made from puff pastry rolled with a cinnamon-sugar mixture. These delightful treats are perfect for an afternoon snack or a fancy tea party, featuring caramelized golden edges and a tender, flaky interior.
Ingredients
Scale
Cinnamon Sugar Mixture
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Pastry
- 1 package frozen puff pastry (2 sheets, thawed)
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 400°F (200°C). Place the oven rack in the center position and line two baking sheets with parchment paper for easy cleanup and even baking.
- Mix cinnamon sugar: In a small bowl, combine granulated sugar, ground cinnamon, and salt. Stir the mixture until evenly blended and set aside to use as the filling for the pastries.
- Prepare surface and roll pastry: Sprinkle 2-3 tablespoons of the cinnamon sugar mixture on a clean, smooth surface. Unfold one puff pastry sheet onto this surface and gently roll it out with a rolling pin into a 9×12-inch rectangle to ensure even thickness.
- Coat pastry with sugar: Sprinkle 1/4 cup of the cinnamon sugar mixture evenly over the rolled-out puff pastry. Then, gently press the sugar mixture onto the dough using the rolling pin to adhere well.
- Roll the pastry into logs: Starting with the shorter sides of the rectangle, tightly roll each side inward toward the center until both rolls meet in the middle. Gently press the two rolls together to form a firm log shape. Repeat this entire process with the second puff pastry sheet and remaining sugar mixture.
- Chill the logs: Transfer the rolled pastry logs onto a baking sheet or plate and refrigerate for 10-15 minutes. This chilling step firms up the dough, making it easier to slice thinly and cleanly.
- Slice into pieces: Using a sharp knife, slice each chilled log into 1/2-inch thick pieces. Arrange these slices cut side up on the prepared baking sheets, leaving about 2 inches (5 cm) space between each piece to accommodate spreading during baking.
- Bake and flip: Bake the pastries in the preheated oven for 12 minutes or until the bottoms are golden and caramelized. Carefully flip each piece over and bake for an additional 5 minutes until both sides are golden brown and crispy.
- Cool and serve: Remove the palmiers from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely before serving. Enjoy your crispy, flaky palmiers!
Notes
- Ensure puff pastry sheets are thoroughly thawed for easier rolling and precise shaping.
- Chilling the rolled logs is crucial for clean slicing and maintaining the palmier shape.
- Spacing between slices is important as the pastries will spread during baking.
- For an extra touch, sprinkle a little bit of sugar on top of each piece before baking for added caramelization and crunch.
- Store leftover palmiers in an airtight container at room temperature for up to 3 days to maintain crispness.
