CINNAMON PALMIERS
These pretty little cookies are similar to the bakery staples, but made with a flaky, homey, easier version of puff pastry. A liberal sprinkle of cinnamon and sugar in between the layers gives each cookie both sweetness and a hint of spice.
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Dessert Bake Christmas Kid-Friendly New Year's Eve Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 6 dozen cookies
Number Of Ingredients 6
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.
PALMIERS
Steps:
- Preheat the oven to 450 degrees F.
- Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
- Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
SWEET CINNAMON PALMIERS
Delicious delicate sweet cinnamon Palmiers, puff pastry and so easy to make.
Provided by justamumnz
Categories Baking & Recipes
Time 58m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 36 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 15 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CINNAMON-SUGAR PALMIERS
It takes just four ingredients to make these easy, crispy cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 3 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. In a small bowl, combine sugar and cinnamon. Sprinkle a work surface with 1/2 cup cinnamon-sugar mixture on it and roll out puff pastry into two 9-by-11-inch rectangles. Sprinkle each rectangle with 3 tablespoons cinnamon-sugar mixture and gently roll over dough to adhere.
- Working with 1 rectangle at a time and starting from a long edge, quickly but gently fold dough toward center 3 times in 1-inch increments. Gently flip over dough and repeat with other long edge (once baked, cookies will look like an S-shape). Wrap dough in plastic and freeze until very firm but not frozen, 20 minutes.
- Cut dough crosswise into 1/2-inch-thick slices. Dip both sides of each slice in remaining cinnamon-sugar mixture. In batches, place cookies, 2 inches apart, on a parchment-lined rimmed baking sheet. Bake until deep golden on underside, 12 minutes. Carefully flip each cookie with a metal spatula and bake until crisp, about 5 minutes. Transfer cookies to a wire rack set in a rimmed baking sheet and let cool completely. With a fork, drizzle cookies with chocolate and let sit until chocolate is set, about 30 minutes.
Nutrition Facts : Calories 219 g, Fat 13 g, Fiber 1 g, Protein 2 g, SaturatedFat 3 g
SWEET PALMIERS
A easy palmiers recipe using puff pastry.
Categories Cookies Bake Summer Phyllo/Puff Pastry Dough Gourmet
Yield Makes about 64 palmiers
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F.
- Sprinkle some sugar on a work surface and cover it with a puff pastry square sheet. Then sprinkle more sugar evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the pastry sheet square so that they the sides meet in the center. Fold in same sides of the pastry again.
- Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in sugar and arrange, cut side down, on an ungreased baking sheet. Repeat with three remaining pastry sheets.
- Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.
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