Cinnamon palmiers– 3-ingredient puff pastry cookies
Crunchy, fragrant cinnamon cookies that are super quick to make! Puff pastry is sprinkled with granulated sugar, which caramelizes during baking, adding an additional crunch. It’s awell-known French delicacy called palmiers (palmier means palm tree in French, these cookies resemble the look of palm tree leaves). Other names are elephant ears or pig’s ears (in German-speaking countries). Initially, it was a way for French chefs to use up puff pastry leftovers (which is not surprising, considering how labor-intensive puff pastry is). You can also try to use up your puff pastry leftovers this way (after cutting out a round from a puff pastry sheet, eg for a tart), just roll out the dough a little and sprinkle on all sides with a mixture of sugar and cinnamon, then bake. Palmiers are delicious, very flaky, buttery, the easiest cookies I have ever made!
Cinnamon palmiers – 3-ingredient puff pastry cookies
- about 300g / 10.6 oz puff pastry if store-bought → preferably all-butter, thawed if frozen
- 60 g / 2.1 oz light brown sugar
- 2.5 teaspoons cinnamon preferably Ceylon cinnamon
- Roll out the puff pastry thinly on a sheet of baking paper into a rectangle, approx. 2-3 mm / 1/8 inch in thickness. It is very important to sprinkle the dough lightly with flour, it can‘t be soft and stick to the paper ! Brush off excess flour.
- In a small bowl, mix sugar with cinnamon together. Divide roughly into 3 parts: 2 very large and 1 very small.
- Sprinkle the first large portion of cinnamon sugar onto the rolled out puff pastry (be careful to apply sugar and cinnamon equally, cinnamon likes to gather at the bottom of the bowl), lightly press the sugar with a rolling pin into the dough.
- Place a sheet of parchment paper on the dough and turn it over, sprinkle the other side of the dough with the second large portion of sugar, press the sugar lightly into the dough.
- Roll up the longer side of the dough in towards the middle, now roll up the other side in towards the middle (see photos). Don’t roll up the dough too tightly, because it may not bake through and be soft inside, but also not too loose, because it can be too fragile.
- Use a sharp knife to cut about 1 cm / 0.4 inch slices (cookies).
- Dip each side of the cookie into the reserved cinnamon sugar mixture.
- Transfer the cookies onto a parchment paper lined sheet pan, at least 4 cm / 1.5 inch apart to allow for the cookies to expand.
- Preheat the oven to 220 °C / 450 °F / Gas Mark 8. Put the sheet pan with the cookies on it in the fridge while the oven is warming up.
- Bake for 10 minutes, then reduce the temperature to 180 °C / 350 °F / Gas Mark 4 and bake for about 10 minutes. After 15 minutes of baking, keep an eye on the cookies and if they brown too quickly – reduce the temperature or cover them loosely with a piece of aluminium foil. The cookies should be light brown in color and baked through – all layers should be crispy and sugar should caramelize (especially at the bottom).
- Transfer the cookies onto a cooking rack, store in a tightly closed container.
- Bon Appetit!
Cinnamon palmiers – step by step:
If you like this recipe or tried it, please leave me a comment and let me know what you think. You can also send me a picture – I will be very happy to see your creations! Don‘t forget to share the recipe with others!