A recipe for Palmiers (French Palm Tree Pastries) for Secret Recipe Club! A sheet of puff pastry is coated in cinnamon sugar, rolled, sliced, and baked until golden.
Secret Recipe Club
Time for Secret Recipe Club again! In the Secret Recipe Club, each blogger is assigned a different blog each month. They secretly choose a recipe, prepare it, and post it on a designated day. I love seeing what everyone comes up with at the end of the month!
This month, I was assigned Food Baby Life (blog is no longer active). Susan lives in Australia with her husband and three sons. She is also a part time Naturopathy student. In addition to many baking recipes to choose from (I loved looking through her Daring Bakers and Tuesdays with Dorie posts), she has many quicker recipes for those short on time and family friendly meals. There is even an allergy friendly list at the top of her recipe index. Palmiers have been on my list of things to try for a long time, so I immediately decided on this recipe. This French pastry (also known as Elephant Ears or Palm Trees) only requires three ingredients- puff pastry, cinnamon, and sugar! Few things beat flaky puff pastry covered in a caramelized cinnamon sugar. This was also Susan’s first blog post in 2008!
Palmiers (French Palm Tree Pastries)
I want to try to make homemade puff pastry sometime, but went with packaged this month. The brand I used only came with 1 large sheet of puff pastry. Other brands often include two sheets.
Make sure both sides of the puff pastry are well-coated in the cinnamon sugar mixture and roll up the pastry tightly. Mine unwrapped a little as they baked, so I pushed them back together during the mid-bake flip.
These are best the day they are made, but we used the extra a couple of days later with vanilla ice cream. I definitely recommend this pairing.
Looking for more uses for puff pastry?
Check out what everyone else made!
- Asian Inspired Turkey Burgers from Sew You Think You Can Cook
- Mozzarella and Potato Cakes from Karen’s Kitchen Stories
- Blueberry Bars with Peaches, Lemon, and Coconut from The Wimpy Vegetarian
- Cinnamon Roasted Butternut Squash from Flying on Jess Fuel
- Greek Tomato Soup with Orzo from Shockingly Delicious
- Sweet Corn and Tomato Salad from Turnips 2 Tangerines
- Fresh Berry Focaccia from Burnt Apple
- Buttermilk-Blueberry Breakfast Cake from Bewitching Kitchen
- Easy Peanut Butter and Banana Flan from The More Than Occasional Baker
- Pumpkin Pistachio Granola from A Kitchen Hoor’s Adventures
- Grilled Shrimp with Bloody Mary Dip from Curious Cuisiniere
- Freezer Breakfast Sandwiches with Ham, Eggs and Cheese from Lavender and Lovage
- Potato Latkes from Enriching Your Kid!
- Veggie Pizza Appetizer from A Day in the Life on the Farm
- Maple Cinnamon Quick Bread from Life on Food
- Veggie & Egg Hash from Fantastical Sharing of Recipes
- Jalapeno Mac-n-Cheese Bites from Confessions of a Cooking Diva
- Balsamic Chicken with Mushrooms from A Calculated Whisk
- Single Serving Deep-Dish Chocolate Chip Cookie from Fearless Homemaker
- Vermont Spice Cake with Maple Cream Cheese Frosting from Baking and Creating with Avril
- Smoked Salmon Egg in a Basket (Egg in a Hole) from Oh! You Cook!
- Homemade Nacho Cheese Sauce from The Spiffy Cookie
- Spiced Apple French Toast from Mom’s Test Kitchen
- Butterscotch Muffins from Chocolate & Chillies
- Three-Ingredient Nutella Brownies from Feed Me, Seymour
- Chocolate Chocolate Chip Banana Bread from Making Miracles
- Spooky No-Bake Chocolate Oatmeal Cookies from Natural Noshing
- Carrot Cake Crunch Bowl from K&K Test Kitchen
- Mixed Berry Banana Smoothie from Lynsey Lou’s
- Easy Mini Pumpkin Donut Muffins from I am a Honey Bee
Palmiers (French Palm Tree Pastries) Recipe
Adapted from Food Baby Life
Palmiers (French Palm Tree Pastries)
- 1/2 cup raw or granulated sugar
- 2 teaspoons ground cinnamon
- 17 ounces puff pastry defrosted
- In a small bowl, mix together sugar and cinnamon. On a large work surface, sprinkle a quarter of the cinnamon sugar mixture (or half if only 1 large sheet of puff pastry) in a layer large enough to coat the sheet. Place the puff pastry over the layer of cinnamon sugar.
- Sprinkle another quarter of the cinnamon sugar mixture (or remaining if only 1 sheet) over the top of the puff pastry. Use a rolling pin or your hands to gently press the sugar into the pastry.
- Tightly roll each long side of the puff pastry in until they meet in the middle. Wrap the log in plastic wrap and freeze for about 30 minutes to make it easier to slice. Repeat if there is another sheet of puff pastry.
- Preheat oven to 390˚F. Line baking sheet with parchment. Remove the log from the freezer and use a sharp knife to cut into about 1/3 inch (1 cm) wide pastries. Place 2 inches apart on prepared baking sheet.
- Bake in preheated oven for 8 minutes, then flip each of the pastries (push back together if they have unwrapped a little) and cook another 7 minutes, until golden. Repeat with remaining dough.
- Allow to cool on wire racks and store extras in an airtight container. They are best the day they are baked.