Cinnamon Palmiers

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Servings: 15 cookies



  1. First, combine the butter, cinnamon, and 1/4c of the sugar to make a cinnamon glaze.
  2. Dust a clean work surface with about half of the remaining sugar.
  3. Place the unfolded puff pastry dough on the sugared work surface, and roll it out to be approximately 10 by 12 inches.
  4. Brush the surface of the dough with the cinnamon glaze. Sprinkle the remaining sugar on top. Beginning with one of the 10″ ends, roll the dough to the center. Now roll the other side of dough to the center.
  5. Push the sides together and wrap with saran wrap. Refrigerate on a baking sheet (to avoid any indentations in the dough) for 30 minutes.
  6. Unwrap the dough. Slice into 1/2″ slices and place at least an inch apart on a rimmed baking sheet.
  7. Bake at 400 degrees F for 10-15 minutes.
  8. After you remove the palmiers from the oven, place each cookie directly on a wire rack to cool (or plates lined with parchment or wax paper). Don’t worry if they seem a little floppy immediately; they will harden up as the butter/sugar cools and sets.

Tip: If, while baking, you notice the palmiers start to come unrolled, you may remove from the oven and roll them back up carefully using two forks as utensils. I had to do this at around the 8-minute mark, and it worked out fine.

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