Cinnamon Sugar Puff Palmiers (Printable version)

Golden, buttery puff pastries with cinnamon sugar, crisped to perfection for a sweet snack.

# What You'll Need:

→ Puff Pastry

01 - 1 sheet (8.8 oz) all-butter puff pastry, thawed if frozen

→ Cinnamon Sugar

02 - 1/2 cup (3.5 oz) granulated sugar
03 - 2 tsp ground cinnamon
04 - 1/8 tsp fine sea salt (optional)

→ For Rolling

05 - Extra granulated sugar, for sprinkling

# How to Prepare:

01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - In a small bowl, thoroughly mix the granulated sugar, ground cinnamon, and salt.
03 - Sprinkle half of the cinnamon sugar mixture evenly over the work surface. Lay the puff pastry sheet on top.
04 - Sprinkle the remaining cinnamon sugar evenly over the pastry. Gently roll with a rolling pin into a 10x12 inch rectangle, pressing the cinnamon sugar into the dough.
05 - Starting from one long edge, tightly roll the pastry towards the center. Repeat from the opposite edge so the two rolls meet in the middle, forming a double spiral.
06 - Using a sharp knife, slice the roll crosswise into 1/2 inch slices, yielding approximately 24 pieces.
07 - Place the slices cut side up on the prepared baking sheets spaced well apart. Lightly sprinkle with extra granulated sugar.
08 - Bake for 8 to 10 minutes, then carefully flip each slice and bake for another 7 to 8 minutes until golden and caramelized.
09 - Allow palmiers to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert advice:

01 -
  • They're embarrassingly simple to make, but taste like you've been practicing French pastry for years.
  • That moment when you pull them from the oven and they've caramelized into crispy-edged perfection is pure kitchen magic.
  • They pair with coffee in a way that makes ordinary mornings feel intentional and a little bit fancy.
02 -
  • Don't skip the flipping step—one side always bakes faster than the other, and that flip ensures you get that perfect caramel on both sides.
  • If your puff pastry is too warm, it'll stick and lose those beautiful layers; work quickly or chill it between steps if needed.
  • The cinnamon sugar blend needs to actually press into the pastry, not just sit on top—that's what creates those sweet, caramelized edges.
03 -
  • Work with cold puff pastry when possible—warm pastry tears easily and won't puff as dramatically in the oven.
  • If you brush the pastry lightly with melted butter before the final sugar sprinkle, you'll get glossier, more dramatically caramelized edges that look almost professional.

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