Sugary Cinnamon Palmiers
Using just a few ingredients and a little bit of time you can have a classy dessert, brunch-sweet or craving satisfied. Written during the Covid-19 "Shelter-in-Place" quarantine, it came together with little effort. I happened to have some Fillo Factory Organic Puff Pastry on hand in the freezer and well, on a dismal rainy day, dessert was assured. See how easy it is:
Spread 1/2 of the cinnamon sugar all over the worksurface so you can lay the pastry sheet on top.
Lay the still cool puff pastry sheet over the sugar mixture.
Spread the rest of the sugar and roll gently with a rolling pin to press into the surfaces.
Roll up one long side toward the center.
Rolled up and ready to slice
Have your pan ready - lined with parchment.
After Baking put them on a cooling rack and enjoy!
- Fillo Factory Organic Puff Pastry - 1/2 pkg
- granualted sugar - 1/2-2/3 cup fine granulation best
- cinnamon - 2-3 tsp
Preheat oven to 425f
Mix your sugar and cinnamon together in a small bowl.
Spread 1/2 of the mixture onto your workspace.
Place 1 sheet of unfolded puff pastry on top of your sugar- It should be cold puff pastry, not frozen but cold- (room temp will make it too soft)
Sprinkle the rest of your mixture on top of the puff pastry
Taking a rolling pin, gently press the cinnamon sugar into the flat. Being careful not to thin the pastry, just set the sugar into it.
Taking the long side, start rolling up towards the center, and then do the same from the other side, meeting in the middle. Wrap your roll tightly in plastic wrap and put in the freezer carefully not bending it.
15 minutes later, remove from freezer, and slice in 1/2 thick slices and arrange on a parchment lined baking tray.
Bake until lightly browned, and remove to a cooling rack and enjoy!
They will keep nicely in a ziplock bag and can be frozen for another day. Reheat in a toaster oven for a few minutes to regain the crispyness.
Palmiers rolling up.Add to Favourites