Cinnamon Palmiers
These sweet and crisp Cinnamon Palmiers are the perfect treat with your morning cup of coffee!
Servings: 24
Ingredients
- 1/2 cup granulated sugar
- 1/2 tsp. ground cinnamon
- pinch of kosher salt
- 1 sheet puff pastry, defrosted (I use Pepperidge Farm Puff Pastry)
Instructions
- Preheat oven to 425 degrees. Position a rack in the center of the oven.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a small bowl, combine sugar, cinnamon and salt.
- Pour a 1/4 cup of the mixture on a work surface. Place puff pastry sheet on top of mixture.
- Roll sheet into a 10x14 inch rectangle.
- Sprinkle extra 1/4 cup of cinnamon sugar mixture on top of puff pastry.
- Use rolling pin to roll over the dough to work in the sugar mixture.
- Trim edges to make a perfect rectangle.
- Fold long sides of dough into the center of the dough. Then fold over long sides once more. Fold one side over the other side to make a long thin rectangle.
- Place the pastry on the prepared sheet and place in the freezer for 15 minutes to firm up.
- Take out of the freezer and place back onto sugared work surface and using a sharp knife, slice into 1/4 inch slices.
- Place cut side up (as pictured) onto prepared sheet 2 inches apart. Sprinkles each piece with left over sugar from work surface.
- Bake for 12 minutes until lightly browned. Remove from oven and flip pastries over and continue to bake for an additional 5-7 minutes until sugar is caramelized.Pay close attention while they are baking for the last few minutes, so they do not burn
- Transfer to wire rack to cool.
- Pastries will keep in airtight container for 4-5 days.