Cinnamon Sugar Palmiers

Author: Canadian Living

  • Portion size 100 servings

Ingredients

  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
Quick Puff Pastry:
  • 1 cup cold unsalted butter
  • 1 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup cold water

Method

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 facts Per cookie: about

  • Sodium 14 mg
  • Protein trace
  • Calories 38.0
  • Total fat 2 g
  • Potassium 4 mg
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 4 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cinnamon Sugar Palmiers