cookies

Glazed Cinnamon Sugar Palmiers

Glazed Cinnamon Sugar Palmiers

It takes only a few minutes of prep and a few ingredients to make these fancy French cookies.  This is one of those absolutely glorious recipes that looks difficult– people will rave.  They will think you slaved over it.  Little will they know that you simply unthawed some puff pastry, brushed it with butter, sprinkled it with cinnamon and sugar, rolled it up, and baked it.

A palmier is a very popular French pastry.  Now, I suppose you could make your own puff pastry, but not even The Barefoot Contessa does that.  And she makes EVERYTHING from scratch. 🙂

The trickiest part of this recipe is correctly unthawing the puff pastry.  You want to unthaw it for 40 minutes.  If you don’t thaw it enough, it will break apart when you roll it up.  If you thaw it for too long, it will be too sticky to work with.

I did an optional glaze on my palmiers.  Traditionally, they do not have a glaze, but I thought the little drizzle of it gave the cookies a little extra “something.” 🙂

This is a perfect Christmas cookie, dish to bring to a holiday party, or just enjoy with your morning coffee, like I did this morning.  I hope you enjoy!

Ingredients:
1 package of puff pastry, thawed for 40 minutes at room temperature
1 cup of brown sugar
1 T cinnamon
2 T melted butter

Glaze:
1 cup powdered sugar
1 tsp vanilla
1-2 tsp milk, till desired drizzling consistency

Directions:

Preheat oven to 375°
Unroll puff pastry sheets.   Lightly brush melted butter over each sheet.  Sprinkle each sheet generously with cinnamon and sugar mixture.

Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. Pinch the pastry together  Sprinkle outside of roll with additional cinnamon/sugar mixture.

Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls – and arrange them on a parchment-lined baking sheet. Bake them for 12-15 minutes, until they puff and turn golden brown.

Remove them from the baking sheet and serve warm or at room temperature.

Drizzle with glaze if desired

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