Buttery Palmiers with Cinnamon Sugar


I had a batch of puff pastry I made a while back, and it was time I needed to use it up. I decided to make delicious buttery palmiers with cinnamon sugar. They are quick and easy to make and everyone will love them.

Use store-bought, ready-rolled, butter puff pastry for a quick cheat. They are perfect for general snacking or afternoon tea.

These wonderful morsels can be individually frozen before being baked. Simply slice, place onto a tray not touching each other and freeze until solid. Once solid, store in a freezer bag or container in the freezer until needed. Bake from frozen by adding about 5 minutes to the baking time.



Makes about 25



  • 350 g (¾ lb) butter puff pastry
  • 3 T sugar mixed with 1 T ground cinnamon



1. Roll the pastry out on a floured board to 28 x 20 cm (11 x 8 inch) rectangle.

2. Scatter the pastry sheet with half of the cinnamon sugar to 1.25 cm (½ inch) of the border. Press firmly into the pastry. Turn pastry over and repeat on the other side.

3.  With the longest edge towards you, fold up the bottom edge 1/6th way in towards the center. Repeat with the top edge. Roll firmly with a rolling pin to press down.

4. Fold the pastry (top and bottom), so that the joins now meet in the middle. Roll firmly with a rolling pin.

5. Finally, join the folded halves together, like closing a book. Roll firmly with a rolling pin to even out. The resulting strip should be about 1.25 cm (½ inch) thick.

6. Trim the ends to neaten up the pastry, then slice in 1 cm (3/8 inch) slices using a very sharp knife.

7. Place on parchment lined baking trays (sheets) cut-side down, about 5 cm (2 inches) apart. Chill for 15 minutes.

8. Meanwhile, preheat oven to 220°C (425°F).

9. Sprinkle the palmiers with any leftover sugar and bake in the middle of the oven for about 12-15 minutes, or until golden and crisp. Enjoy warm or cold.


One thought on “Buttery Palmiers with Cinnamon Sugar

  1. Pingback: All-Butter Puff Pastry « Honey and Spice

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