Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- In a small bowl, whisk together the granulated sugar, brown sugar, and ground cinnamon. Sprinkle half of the mixture on a clean work surface.
- Unfold the puff pastry sheet onto the sugar mixture. Sprinkle the remaining sugar on top. Gently roll the pastry to press the sugar in. Fold the long sides to meet in the middle, then fold the entire log in half like a book.
- Wrap the pastry log in plastic wrap and freeze for 10-15 minutes until firm. Unwrap and use a sharp knife to slice into 1/2-inch thick cookies.
- Arrange the palmiers on the prepared baking sheets, 2 inches apart. Bake for 12-15 minutes, flipping halfway through, until the edges are deeply caramelized and golden brown.
- Let the palmiers cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Keep It Cold: Your puff pastry must stay cold for the flakiest results.
Sharp Knife: Use a very sharp knife for slicing to avoid squishing the layers.
Watch Closely: The sugar can go from caramelized to burnt quickly, so keep an eye on them in the last few minutes of baking.
Sharp Knife: Use a very sharp knife for slicing to avoid squishing the layers.
Watch Closely: The sugar can go from caramelized to burnt quickly, so keep an eye on them in the last few minutes of baking.