Cinnamon Palmiers—those beautifully golden, crisp, and flaky pastries shaped like little hearts or elephant ears—are pure elegance with zero fuss. Made with just a few ingredients (hello, store-bought puff pastry!), they’re the ultimate sweet treat that looks fancy but comes together in minutes. Each bite gives you buttery, caramelized layers with the perfect kiss of cinnamon sugar.
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Whether you’re serving them with coffee, packing them for a cozy picnic, or impressing your brunch crowd, these Cinnamon Palmiers bring the magic every single time.
Why You’ll Love Cinnamon Palmiers
Super Easy: All you need is puff pastry, sugar, and cinnamon. That’s it.
Quick to Make: From freezer to finished in about 30 minutes.
Crispy & Buttery: Every bite is golden, flaky, and coated in caramelized cinnamon sugar.
Perfect for Any Occasion: Holiday treats, tea time snacks, cookie platters, or lazy Sunday mornings.
Zero Stress Baking: No mixer, no yeast, no chill time (besides your puff pastry being thawed).
Ingredients in Cinnamon Palmiers
This recipe is proof that sometimes the simplest ingredients create the most magical results.
Puff Pastry (1 sheet, thawed): Store-bought works perfectly—just make sure it’s cold, not warm, when you roll.
Granulated Sugar (½ cup): For caramelization and crunch.
Ground Cinnamon (1½ tsp): Warm spice that brings all the cozy vibes.
Pinch of Salt (optional): Balances sweetness and enhances flavor.
Melted Butter (1 tbsp, optional): Brushed on top before baking for extra golden finish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prep the Puff Pastry
Unfold your thawed puff pastry on a lightly floured surface or parchment paper. Press gently to flatten if needed.
Mix Your Cinnamon Sugar
In a small bowl, mix together the sugar, cinnamon, and pinch of salt (if using).
Sprinkle and Roll
Sprinkle half the cinnamon sugar mixture over your work surface. Place the puff pastry on top and sprinkle the remaining mixture over it. Lightly press the sugar into the dough with a rolling pin.
Fold to Shape
Fold the long edges of the pastry inward so they meet in the center. Fold each side inward one more time. Then fold the two halves together like a book. You’ll have a log with layered folds.
Slice the Palmiers
Using a sharp knife, slice into ½-inch pieces and place each one cut side up on a parchment-lined baking sheet.
Bake
Preheat oven to 400°F (200°C). Bake for 12–15 minutes, flip them over halfway through, and bake another 5–7 minutes or until golden and caramelized.
Cool and Serve
Let them cool on a wire rack. They’ll crisp up even more as they cool.
Preparation Time
Prep Time: 10 minutes
Bake Time: 15–20 minutes
Total Time: 25–30 minutes
How to Serve Cinnamon Palmiers
With Coffee or Tea: They’re perfect with a latte, chai, or espresso.
For Brunch Boards: Add to a sweet brunch platter alongside fruits and mini muffins.
Holiday Cookie Swaps: They pack and ship beautifully!
With Ice Cream: Serve warm with vanilla or cinnamon ice cream for an elegant dessert.
Tips for Perfect Palmiers
Work Quickly: Puff pastry gets sticky when it warms up. Keep it chilled before rolling.
Flip Gently: Use a thin spatula to flip the palmiers halfway through for even browning.
For Extra Shine: Brush with a little melted butter or milk before baking for glossy tops.
Freeze Ahead: Shape and freeze raw palmiers. Bake straight from the freezer with just 2–3 extra minutes.
FAQ Section
Q1: Can I use homemade puff pastry?
A1: Absolutely! If you’ve got the time, it’s even flakier—but store-bought works wonderfully.
Q2: Can I add other spices?
A2: Yes! Try nutmeg, cardamom, or pumpkin pie spice for different seasonal vibes.
Q3: How do I store leftovers?
A3: Keep in an airtight container at room temp for 3–4 days. Re-crisp in a low oven if needed.
Q4: Can I make savory versions?
A4: Totally! Use grated cheese, pesto, or even tapenade for a savory spin.
Q5: Do these freeze well?
A5: Yes! Freeze unbaked or fully baked palmiers in airtight containers. Reheat from frozen at 350°F until crisp.
Q6: Can I use brown sugar instead of white?
A6: You sure can! It adds a deeper, caramel-like flavor—just know the texture might be slightly softer.
Q7: How do I keep the shape from spreading too much?
A7: Chill the cut palmiers in the fridge for 10–15 minutes before baking for sharper definition.
Q8: Can I add vanilla or citrus zest?
A8: Yes! A touch of vanilla extract or lemon/orange zest in the sugar mix is lovely.
Q9: Are these gluten-free?
A9: Only if you use gluten-free puff pastry. Otherwise, they contain wheat.
Q10: Can I double the recipe?
A10: Absolutely. Use both sheets of a standard puff pastry package, and you’ll have double the goodness.
Cinnamon Palmiers
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 40 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These sweet and crunchy cinnamon palmiers are incredibly easy to make with just four ingredients. The spiced, caramelized sugar layers give them a delightful texture, and they’re perfect as a dessert or snack. You’ll love these irresistible cinnamon sugar palmiers!
Ingredients
- 2 sheets store-bought puff pastry (thawed according to package directions)
- 1 cup (200 g) turbinado sugar (divided; can substitute with white granulated sugar)
- 1 cup (220 g) light brown sugar (divided)
- 2 tbsp (30 ml) ground cinnamon (divided)
- 1/4 tsp (1 ml) salt (optional, divided)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, combine brown sugar, cinnamon, and salt.
- On a clean surface, sprinkle ½ cup of turbinado sugar evenly. Place the first sheet of puff pastry on top and gently roll with a rolling pin to press the sugar into the dough.
- Evenly sprinkle the brown sugar-cinnamon mixture over the pastry.
- Fold the sides of the puff pastry toward the center, then fold both sides again so they meet in the middle. Finally, fold one half over the other like a book.
- Repeat steps 2–4 with the second sheet of puff pastry.
- Using a sharp knife, slice the pastry roll into ¼-inch pieces. Carefully arrange them on the baking sheet, spacing them 2 inches apart.
- Bake for 6 minutes or until slightly browned on top. Remove from the oven, flip the pastries with a thin spatula, and bake for another 4–5 minutes until golden brown and caramelized.
- Allow to cool completely before serving.
Notes
- For an extra crunch, you can use turbinado sugar, but white granulated sugar works as well.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 109
- Sugar: 8g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg