Cinnamon palmier cookies are one of the easiest cookies to make. These puff pastry cookies are crunchy, buttery, and sweet. The cinnamon sugar caramelizes all the way between the layers. So good! And these cookies are simple to make yourself. You only need 3 ingredients
⅔poundpuff pastryroll size 10 x 16 inch, 24 x 40 cm
Puff pastry - You need about ⅔ a pound of puff pastry. And the easiest way to prepare these cookies is when you buy the puff pastry on a roll. This roll is 16 x 10 inches (40 x 24 cm). If you can't buy a roll of puff pastry then you can use puff pastry sheets and form a dough of this height and width. Press the seams with your fingers so they'll stick.
2. Alternatives - This recipe is made with cinnamon sugar. But you can also use gingerbread spices, lemon grate, or chopped walnuts. Or just plain sugar.3. Storage - The dough can be stored in the refrigerator for up to 2 days when wrapped in plastic foil.The cookies can be stored in an airtight container for up to 4 days. If they get soft you can make them crunchy again by baking them for 5 minutes at 285 degrees Fahrenheit (140 degrees Celsius).Palmiers can't be stored in the refrigerator. But you can freeze them in an airtight container. This way they can be stored for up to one month. To make them crunchy again after defrosting, bake them 5 minutes at 285 degrees Fahrenheit (140 degrees Celsius)4. Nutrition - The nutrition described here is for one cookie.
Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius).
Line a baking plate with baking paper.
Cinnamon palmiers cookies
Mix sugar and cinnamon.
Brush the top of the puff pastry with water.
Sprinkle some cinnamon sugar on your working bench. Press the wet side of the puff pastry into the sugar.
Remove the plastic foil on the back of the puff pastry.
Sprinkle cinnamon sugar on top. Roll with a rolling pin lightly over the cinnamon sugar.
Fold the dough and open up again. Mark the middle by pressing the dough a bit with your fingers.
Divide each half into three pieces and fold ⅓ part to the inside (for a visual description look at the photos or video).
Fold both halves again ⅓ time. So the edges meet in the middle.
Take the left half and fold it on top of the right half.
Wrap the dough in foil and let it cool down for 30 minutes in the refrigerator.
Cut the dough in ½ inch thick slices (1 cm) and spread them on the baking plate. Leaving 2 inches (5 cm) in between the cookies.