Classic French Palmiers with Cinnamon Sugar
Cinnamon Palmiers
Buttery, crispy French pastries shaped like palm leaves. Sweet, flaky layers of puff pastry with cinnamon sugar—perfect for coffee or dessert.
Nutrition (per serving)
Palmiers are one of those magical French pastries that look far more impressive than they actually are to make. With just a few simple ingredients—puff pastry, butter, cinnamon, and sugar—you'll create those gorgeous spiral shapes that practically melt in your mouth. They're the perfect treat to impress guests at afternoon tea, or simply to enjoy with your morning coffee.
What I love most about palmiers is the contrast between the caramelized, crispy exterior and the tender, buttery layers inside. The beauty is that you can make these in less than an hour, and most of that time is just baking. They're ideal for using up that sheet of thawed puff pastry lurking in your freezer, and they keep beautifully in an airtight container for several days.
Ingredients
- Puff pastry sheets:2 sheets
- Granulated sugar:6 tbsp
- Ground cinnamon:1 tbsp
- Butter, melted:3 tbsp
- Vanilla extract:½ tsp
Instructions
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Preheat your oven to 400°F and line two large baking sheets with parchment paper.
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In a small bowl, combine the granulated sugar and ground cinnamon, mixing well.
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Lay one sheet of puff pastry on a clean work surface. Brush it lightly with melted butter and vanilla extract, covering the entire surface evenly.
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Sprinkle half of the cinnamon sugar mixture generously over the buttered pastry, then gently press it down so it adheres.
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Starting from one long end, tightly roll the pastry into a log. Then roll from the opposite long end toward the center, creating two spirals that meet in the middle. You'll end up with a shape that looks like an open book.
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Wrap the log in plastic wrap and refrigerate for at least 15 minutes (this makes slicing much easier).
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Remove from the refrigerator and slice the pastry into ½-inch thick pieces using a sharp serrated knife. Place each slice cut-side up on your prepared baking sheets, leaving about 1 inch between them.
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Repeat steps 3-7 with the second sheet of puff pastry.
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Bake for 20-25 minutes until the palmiers are golden brown and the sugar is caramelized on the edges.
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Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack. They'll crisp up as they cool.
Tips & Notes
- Keep your puff pastry cold—it bakes better and rises more dramatically when the butter is nice and chilled.
- If the pastry gets too warm while you're rolling it, pop it in the freezer for 10 minutes to firm it up again.
- For extra decadence, dust the finished palmiers with a tiny pinch of fleur de sel while they're still warm from the oven.
- Make these ahead—they keep beautifully in an airtight container for 3-4 days, or freeze unbaked slices for up to a month and bake from frozen (just add a few extra minutes).
