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Category: Cookies
Prep Time: Cook Time: Total Time:
Non-stick baking spray
1 box (17.25-ounce) puff pastry, thawed
1 egg, beaten with 1 tablespoon water
1/2 cup sugar mixed with 1 tablespoon cinnamon
Preheat the oven to 400. Spray two baking sheets with non-stick baking spray and set aside.
On a lightly floured surface, unfold the thawed pastry and brush with the egg mixture.
Sprinkle the pastry with 2 tablespoons of the cinnamon-sugar mixture.
Lift the two long edges of the pastry and gently fold them into the center.
Again, brush the dough with the egg mixture and then sprinkle with 1 tablespoon of the cinnamon-sugar mixture. Fold the longer sides into the center again, brushing the dough with the egg mixture and topping with the cinnamon-sugar mixture.
Continue this process, as though closing the pastry dough like a book, until you have created an 8-layer rectangle. Use the egg mixture and cinnamon-sugar mixture to top the final layer. Repeat steps with the second piece of thawed pastry.
Cut each dough rectangle into 12 equal squares. Place each piece on your prepared baking sheet, approximately 2 inches apart.
Top each piece with the remaining egg mixture and cinnamon-sugar mixture.
Bake the palmiers for 12 minutes or until golden brown. Upon removal from the oven, lift them from the baking sheets to cool on a wire rack. Let the palmiers cool completely and serve.
Tip: Palmier dough can be frozen until you are ready to bake and serve. Once baked, the pastries will keep for two to three days if stored in an airtight container at room temperature.
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Crispy Cinnamon Sugar Palmiers
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Category: Cookies
Prep Time: Cook Time: Total Time:
Non-stick baking spray
1 box (17.25-ounce) puff pastry, thawed
1 egg, beaten with 1 tablespoon water
1/2 cup sugar mixed with 1 tablespoon cinnamon
Preheat the oven to 400. Spray two baking sheets with non-stick baking spray and set aside.
On a lightly floured surface, unfold the thawed pastry and brush with the egg mixture.
Sprinkle the pastry with 2 tablespoons of the cinnamon-sugar mixture.
Lift the two long edges of the pastry and gently fold them into the center.
Again, brush the dough with the egg mixture and then sprinkle with 1 tablespoon of the cinnamon-sugar mixture. Fold the longer sides into the center again, brushing the dough with the egg mixture and topping with the cinnamon-sugar mixture.
Continue this process, as though closing the pastry dough like a book, until you have created an 8-layer rectangle. Use the egg mixture and cinnamon-sugar mixture to top the final layer. Repeat steps with the second piece of thawed pastry.
Cut each dough rectangle into 12 equal squares. Place each piece on your prepared baking sheet, approximately 2 inches apart.
Top each piece with the remaining egg mixture and cinnamon-sugar mixture.
Bake the palmiers for 12 minutes or until golden brown. Upon removal from the oven, lift them from the baking sheets to cool on a wire rack. Let the palmiers cool completely and serve.
Tip: Palmier dough can be frozen until you are ready to bake and serve. Once baked, the pastries will keep for two to three days if stored in an airtight container at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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