Cinnamon Sugar Puff Palmiers (Printable)

Golden puff pastry coils dusted with cinnamon sugar delivering a sweet, crisp delight.

# Ingredient List:

→ Puff Pastry

01 - 1 sheet all-butter puff pastry, thawed (approximately 8.8 oz)

→ Cinnamon Sugar

02 - 1/2 cup granulated sugar (3.5 oz)
03 - 2 teaspoons ground cinnamon
04 - 1/8 teaspoon fine sea salt (optional)

→ For Rolling

05 - Extra granulated sugar for sprinkling

# How to Make:

01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - In a small bowl, combine granulated sugar, ground cinnamon, and optional sea salt.
03 - Sprinkle half of the cinnamon sugar mixture evenly over the work surface. Place the puff pastry sheet on top, then sprinkle remaining cinnamon sugar evenly over the pastry.
04 - Gently roll the pastry with a rolling pin into a 10 by 12 inch rectangle, pressing the cinnamon sugar into the dough.
05 - Starting from one long edge, tightly roll the pastry toward the center. Repeat on the opposite edge until the two rolls meet in the middle, creating a double spiral.
06 - Using a sharp knife, slice the roll crosswise into 1/2 inch pieces to yield approximately 24 slices.
07 - Place the slices cut side up on the prepared baking sheets spaced well apart. Lightly sprinkle with extra granulated sugar.
08 - Bake for 8 to 10 minutes, then carefully flip each palmier and continue baking for another 7 to 8 minutes until golden brown and caramelized.
09 - Allow the palmiers to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool fully.

# Expert Tips:

01 -
  • They're ready in under 30 minutes, so you can impress someone with pastries that taste like you spent all morning on them.
  • The buttery, crispy layers with that sweet cinnamon-caramel finish are dangerously easy to eat—usually all 24 disappear before you realize it.
  • No special skills required, just butter doing all the work while you watch the magic happen.
02 -
  • Don't skip the flipping step—palmiers need golden color on both sides for that perfect crispy texture. The first time I forgot and only baked one side, they were soft and chewy instead of delightfully crunchy.
  • If your cinnamon sugar starts sliding off during rolling, just press it back in gently with your rolling pin. The pastry is forgiving, and a little coaxing makes all the difference.
03 -
  • Use truly excellent all-butter puff pastry—it's the only ingredient that matters, and it's what separates these from forgettable supermarket pastries.
  • Keep your work surface and knife lightly dusted with sugar as you work; it prevents sticking and keeps everything moving smoothly from roll to plate.

Return