Tested till perfect Cinnamon Sugar Palmiers

Cinnamon Sugar Palmiers

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes Chill: 3 hours
  • Total time 14 minutes
  • Portion size 100 cookies

Ingredients

  • 1 cup 1cupgranulated sugar
  • 2 tsp 2tspcinnamon

Quick Puff Pastry:

  • 1 cup 1cupcold unsalted butter
  • 1-2/3 cups 1-2/3cupsall-purpose flour
  • 1/2 tsp 1/2tspsalt
  • 1/3 cup 1/3cupcold water
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Preparation

Quick Puff Pastry: Cut butter into 1/2-inch (1 cm) cubes. Set aside 3/4 cup (175 mL) of the butter in refrigerator.

In food processor, pulse flour with salt. Sprinkle with remaining butter; pulse until indistinguishable, about 10 seconds. Sprinkle with reserved butter; pulse 4 or 5 times to cut into pea-size pieces.

Pour water evenly over mixture (not through feed tube). Pulse 6 to 8 times until mixture is loose and ragged (do not let ball form). Transfer to floured waxed paper; gather and press into rectangle. Dust with flour; top with waxed paper. Roll out into 15- x 12-inch (38 x 30 cm) rectangle.

Remove top paper. Starting at long edge and using bottom paper to lift pastry, fold over one-third; fold opposite long edge over top, bringing flush with edge of first fold to make 15- x 4-inch (38 x 10 cm) rectangle.

Starting from 1 short end, roll up firmly; flatten into 5-inch (12 cm) square. Cut in half; wrap each and refrigerate until firm, about 1 hour.

In bowl, mix sugar with cinnamon; sprinkle about 1/2 cup (125 mL) over work surface. Flipping often for sugar mixture to adhere, roll out 1 piece of dough into 15- x 12-inch (38 x 30 cm) rectangle; trim edges to straighten. Repeat with remaining sugar mixture and dough.

Fold each long edge to meet in centre; press firmly. Repeat. Fold 1 half lengthwise over other like book; press firmly. Wrap and refrigerate until firm, about 2 hours. Repeat folding, wrapping and refrigerating with remaining dough.

Slice crosswise into generous 1/4-inch (5 mm) thick slices. Place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets.

Bake in 400°F (200°C) oven until puffed and golden around edges, 10 to 11 minutes. Turn over and bake until golden, about 4 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely.

Nutritional Information Per cookie: about

cal 38 pro 0 total fat 2g sat. fat 1g
carb 4g fibre 0 chol 6mg sodium 14mg
potassium 4mg

% RDI:

iron 1 vit A 2 folate 2
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