Palmiers (French Palm Tree Pastries)
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.
Servings 30 Palmiers
- 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.