Cinnamon Palmiers
These buttery, crispy, cinnamon palmiers are an iconic part of the holidays. They belong on every Christmas cookie tray… and you’ll love them so much that you’ll want to make them all winter long!
Are you looking for a super-easy cookie to take to Christmas parties? Or maybe you want a recipe you can make with your kids. Or maybe you want to recreate Palmiers from your childhood.
Well, this recipe is the answer!
The main ingredient is pre-made puff pastry. Yup, all you have to do is roll it out, add a few more ingredients, and then shape and bake them.
You won’t believe how easy they are!
What Are Palmiers?
Palmiers are actually a traditional French cookie. They’re also called “elephant ears” because of their iconic shape.
Traditional palmiers have layered dough – the same kind of dough used to make croissants. But they’re made without yeast, which gives them the flatter shape and texture.
The flavor is even more iconic than the shape and texture.
Palmiers are incredibly buttery, with a dusting of cinnamon and sugar.
What Ingredients Do I Need To Make Cinnamon Palmiers?
You only need a few simple ingredients to make memorable cinnamon palmiers.
- Frozen Puff Pastry
- Butter
- Cinnamon
- Granulated Sugar
- Ground nutmeg
To get the specific measurements, scroll down to the recipe card and you can either copy and paste it, screenshot, or print out the card itself!
How Long Will The Cookies Last?
These are some very long-lasting cookies !
There are two ways to store the cinnamon palmiers. Keep the baked cookies in a sealed container at room temperature. They will stay fresh for about two weeks this way.
If you need them to last longer, then freeze them. Place them in a food-safe freezer bag. They will stay fresh in the freezer for about six months.
What Can I Use Instead of Puff Pastry Dough?
If you don’t have puff pastry dough, you don’t have to try and make it from scratch.
Instead, use any of these options:
- Phyllo dough
- Refrigerated crescent roll dough
Phyllo dough is a bit tricky, but it can work in a pinch. You could also use refrigerated crescent roll dough as a substitute.
What about pie crust? If you try to use pie crust, it could work, but the palmiers will turn out denser, almost like biscuits.
How To Make Cinnamon Palmiers
Begin by lining a baking sheet with parchment paper.
Unroll each thawed puff pastry sheet onto your lined baking sheet. If the pastry feels too soft, let it firm up in the fridge for 5–10 minutes before working with it. Using a pastry brush, coat the entire surface of each sheet with the melted butter.
In a small bowl, whisk together the granulated sugar, cinnamon, and nutmeg. Sprinkle the spiced sugar evenly over the buttered pastry. Starting from one side of the sheet, roll the pastry inward about halfway. Repeat from the opposite side so the two rolled edges meet in the center, gently pressing so they hold their shape.
Transfer the rolled pastry logs to a baking sheet or plate and refrigerate for 30 minutes. Once chilled, slice the pastry into thin pieces, less than ½ inch thick, and place them face-up on your lined baking sheet.
Bake at 350°F (175°C) for 20 minutes, or until the edges are golden brown and the sugar has caramelized slightly. Allow the palmiers to cool on the baking sheet for a few minutes before moving them to a wire rack to crisp up as they cool.
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Cinnamon Palmiers
Ingredients
- 2 sheets puff pastry thawed (the one I used was 25 cm x 25 cm)
- 2 tbsp butter melted
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
Instructions
- Begin by lining a baking sheet with parchment paper.
- Unroll each thawed puff pastry sheet onto your lined baking sheet. If the pastry feels too soft, let it firm up in the fridge for 5–10 minutes before working with it. Using a pastry brush, coat the entire surface of each sheet with the melted butter.
- In a small bowl, whisk together the granulated sugar, cinnamon, and nutmeg. Sprinkle the spiced sugar evenly over the buttered pastry. Starting from one side of the sheet, roll the pastry inward about halfway. Repeat from the opposite side so the two rolled edges meet in the center, gently pressing so they hold their shape.
- Transfer the rolled pastry logs to a baking sheet or plate and refrigerate for 30 minutes. Once chilled, slice the pastry into thin pieces, less than ½ inch thick, and place them face-up on your lined baking sheet.
- Bake at 350°F (175°C) for 20 minutes, or until the edges are golden brown and the sugar has caramelized slightly. Allow the palmiers to cool on the baking sheet for a few minutes before moving them to a wire rack to crisp up as they cool.
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