Sugary Cinnamon Palmiers

I’ve always loved sinking my teeth into a sweet crispy palmier. I grew up eating these pastries in France and they always seem like an elaborate bakery treat when you see them stacked next to croissants, pains au chocolat and baguettes. The truth is they only take a few ingredients to make  –three to be exact! – one of which is store-bought puff pastry.

You could definitely make your own puff pastry here, but it is a bit of a time-consuming process. I suggest using good-quality all-butter frozen pastry for these treats – it really does the trick!

Sugary Cinnamon Palmiers. Photo by Jennifer Bartoli.


These palmiers are simply adorned with cinnamon sugar, but you can let your imagination run wild and fill them with a number of tasty flavourings. This Nutella addict has tried making them with a thick layer of chocolaty goodness, and let me tell you, they are amazing!

You can make a savoury version as well by adding anything from grated cheese and dried herbs to a thin layer of tomato sauce and a sprinkling of crisp, cooked bacon.

Sugary Cinnamon Palmiers

1/4 cup granulated sugar
1/2 tsp cinnamon
1 sheet butter puff pastry (half of a 450 g pkg), thawed

In small bowl, combine sugar and cinnamon. On lightly floured surface, roll out pastry to form an 11-x-13-inch rectangle. Spread with sugar mixture, leaving 1/2-inch (1 cm) border.

Starting at one long edge, roll up firmly just to centre; starting at opposite long edge, roll up other side to centre to form scroll shape. Lightly brush 2 tsp water where both pieces of pastry meet; press together lightly to adhere. Wrap in plastic wrap and refrigerate until firm, about 1 hour or for up to 24 hours.

Cut into scant 1/2-inch (1 cm) thick slices. Place on lightly greased pans, cut side up, spaced about 2 inches (5 cm) apart. Bake palmiers in centre of 425°F (220·C) oven until golden on the bottom, about 7 minutes. Flip palmiers using spatula and bake until golden and crisp all around, about 5 minutes. Transfer to cooling racks.

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