Sweet Cinnamon Palmiers Recipes

CINNAMON PALMIERS

Steps:

• Sprinkle a flat work surface with 1/4 cup sugar; unfold puff pastry over sugar and roll out to a 15x10-inch rectangle. Brush pastry with butter. Mix 1/3 cup sugar, cinnamon, and cardamom in a small bowl; sprinkle evenly over buttered pastry.
• Starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. Repeat with the opposite edge, meeting the first roll. Put a little water onto your finger and dot along the long edges that come together; press gently so the two rolled edges stay together. Refrigerate until slightly firm, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Cut pastry into 1/4-inch slices. Arrange slices on prepared baking sheet about 1 inch apart.
• Bake in preheated oven until golden and crisp, about 12 minutes. Allow cookies to rest on baking sheet for 1 minute before transferring to a wire rack to cool completely.

SWEET CINNAMON PALMIERS

Steps:

• Preheat the Oven to 200 C Fan Forced or Multi Bake as you will need two oven trays
• Prepare 2 oven trays with baking paper (I like to add cooking spray to the tray first so the paper sticks)
• Thaw the puff pastry sheets until they are able to be rolled but still cold and not too soft.
• Melt the butter for 30 seconds (covered) in the microwave and set aside.
• Combine the 1/3 of a cup of sugar and the cinnamon, set aside.
• On one side of the pasty sheet, sprinkle over the plain white sugar and using your hands spread evenly.
• Using a rolling pin firmly roll the sugar into the pastry in one direction. Turn the pastry over
• Brush the butter over the entire sheet of pastry
• Generously sprinkle over the cinnamon sugar mix to ensure an even coating over the butter, you can spread lightly with your hands if needed.
• Carefully fold one edge over just a little, then from this edge tightly roll the pastry up evenly until you get to the middle of the pastry
• Then from the other end repeat, a small fold on the edge then roll up that side until you meet the other roll in the middle.
• Make sure the rolls are the same size, you can adjust this slightly once rolled up
• Trim the two ends to make a clean straight edge.
• Place this roll in a piece of plastic wrap and firmly roll it in the wrap and chill for 30 minutes
• Repeat with all 3 pastry sheets.
• Once the pastry has chilled use a sharp knife and slice pieces 1.5cm thick and place side up on the prepared trays
• Place 3-4cm apart to allow the Palmiers to puff and spread a little.
• Check after 10 minutes and cook for a few minutes more at a time until lightly golden brown but cooked through, careful to ensure the sugar doesn't burn.
• Remove from the oven and allow to cool for 5 minutes on the tray then serve warm or place on a wire rack to cool completely
• Store in an airtight container when not in use
• Enjoy!

CINNAMON PALMIERS

Steps:

• Stir together flour and salt in a chilled large metal bowl. Coarsely grate frozen butter into flour, gently tossing to coat butter.
• Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When dough has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated, and test again. (Do not overwork dough or add too much water, or pastry will be tough; dough will be lumpy and streaky.)
• Form dough into a 5-inch square, then chill, wrapped in plastic wrap, until firm, at least 30 minutes.
• Roll out dough on a floured surface with a floured rolling pin into a 15- by 8-inch rectangle (with a short side nearest you). Brush off excess flour and fold dough into thirds like a letter. Rewrap dough and chill until firm, at least 30 minutes.
• Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then halve dough crosswise with a sharp knife and chill, wrapped separately in plastic wrap, at least 1 hour.
• Stir together sugar and cinnamon, then generously sprinkle a clean work surface with some of cinnamon sugar and place 1 piece of chilled dough on top. Quickly roll out into a 16- by 12-inch rectangle (1/8 to 1/16 inch thick; if dough becomes too soft, chill on a baking sheet until firm). Trim edges with a sharp knife. Sprinkle top of dough evenly with some cinnamon sugar to cover completely, brushing off any excess. Fold 2 opposite long sides of pastry so they meet in center. Fold in same sides of pastry in same manner, then fold one half over the other (like a book) and press gently with a rolling pin to flatten slightly, forming a long rectangular log. Sprinkle with additional cinnamon sugar if dough is sticky.
• Chill on a baking sheet, uncovered, until firm, at least 30 minutes and up to 2 hours. Meanwhile, repeat with remaining piece of dough and cinnamon sugar.
• Preheat oven to 425°F with rack in middle. Line a large baking sheet with parchment paper.
• Cut 1 log of dough crosswise into 1/4-inch-thick slices with a sharp knife and arrange slices, cut sides down, 1 1/2 inches apart on baking sheet. Bake until puffed and golden around edges, 7 to 9 minutes. Remove from oven and turn palmiers over with a spatula. (If palmiers begin to unroll, gently press to reshape when cooled slightly.) Continue baking until golden all over and sugar is caramelized, 3 to 5 minutes more. Transfer as done (palmiers may not bake evenly) to a rack and cool. Make more cookies on cooled baking sheet lined with fresh parchment.