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
Units
Scale
- 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