Light and flaky Puff Pastry is shaped and coated with cinnamon sugar and baked until golden crispy creating the perfect Easy Palmier Cookie! Perfect for dunking in your favorite hot drink.
Last week I was hosting a Christmas Brunch Potluck for some of my girl friends. You’d think if I was hosting I’d have my act together and my menu all planned out. I mean…after all…rumor has it I’m a food blogger. It’s kinda my thing!
Yeah, well…it’s also THAT time of year! The time when we all need another week, to get to the “things” we haven’t been able to get to, because we’re running around like Elves on Steroids!
So, there I was…doing my best impersonation of an Elf who needed an intervention…when I realized I didn’t have a “pastry” to go with my brunch. I was opening cupboards, and draws, hoping something would magically appear! It is after all that “Magical” time of year. I was getting a BIG FAT ZERO!
Then I opened the refrigerator! TaaaaaDA! There was a roll of my favorite Wewalka Puff Pastry. YESSSS!!!
So…like any good Elf…I went to work whipping up the quickest most delicious pastry I could. Buttery, Flaky, Crunchy, Sweet Palmier Cookies! Ya know…the only decent dessert hanging out at the local Chinese Buffet! (Can someone Please explain this to me? French Palmier’s at a Chinese place?)
Ready for how easy these are to make? I’m gonna blow your mind! (Cause ya know…the Christmas rush hasn’t done that already! lol)
How To Make Easy Palmier Cookies
You’ll need one sheet of Puff Pastry. Any Puff Pastry will work. I used Wewalka because it’s fresh and found at almost all markets by the other dough boys stuff! (Well, and it was in my refrig winking at me!)
Unroll the dough onto a lightly floured surface or on the parchment paper it is rolled up in. Lift the dough off the parchment paper and lay it back down. Sprinkle the top with Cinnamon Sugar. Use your rolling-pin and roll the sugar gently into the dough.
Flip it over and do the other side too. (Kinda like tanning on both sides friends!)
Remember 4th grade and folding paper? Yep…that’s what we are going to do with this sheet of puff pastry!
Bring the two sides in to the center, sprinkle with more cinnamon sugar, and press down with the rolling-pin. (Are you starting to see a pattern here?)
Now do that step again…Bring the outer edges in towards the center and fold. Sprinkle with more sugar and press down with the rolling-pin. (I know, I know…it’s mind staggering that I work this hard! lol)
Guess what? Yep…fold it one more time!
Bring the outer edge over to the other outer edge and press.
Using a sharp knife cut strips that are a little over 1/4 inch wide. Press both sides into the cinnamon sugar.
Place on a parchment lined baking sheet. If you have a silicone baking mat… you can use it. I will warn you that the sugar is going to caramelize.
I just wanted to be able to throw away the parchment paper without having to scrub my mats. (Remember I had company coming over in a little bit. Dirty dishes in the sink wasn’t something else I wanted to deal with!)
Place the Palmier’s on the lined baking sheet about 2 inches apart.
Pop them into your preheated 400 ° oven and bake for 8-10 minutes or until golden brown on the bottom. Keep an EYE on them. Bake times are always different in every oven.
Carefully flip them over and bake for another 8-10 minutes or until bottoms are golden brown.
They are going to rise and expand to create the “heart or ear” shape they are famous for.
Remove from the oven when done. Cool on wire rack.
The sugar is caramelized and the pastry is crunchy and flaky! Perfect for dunkin’ in your favorite hot beverage.
These remind me of when Grandma or Mom had left over pie dough and would sprinkle it with cinnamon sugar and roll it up and cut it into slices! So yummy!
You could even dress these up by dunking one half into melted chocolate, or drizzling them with melted chocolate and sprinkling them with toasted almonds.
So many wonderful variations you could do. I love how easy they are and how delicious they taste.
That’s a winning combination and perfect for every “stressed out” Elf out there! Enjoy!
If you like these easy Holiday Goodies you’ll love these delicious Holiday Cookies
- Snowball Cookies
- Apricot Almond Bars
- Christmas Creme Sandwich Cookies
- Crock pot Peanut Clusters
- Spiced Gingerbread Cookies
Remember to follow me on my Norine’s Nest Facebook Page or Instagram. Every day I share what I’m up to in my kitchen and at my Nest. I’d love to have you join me.
- 1 13.2 oz. package of Puff Pastry
- 1/2 cup of Sugar
- 1 tsp cinnamon
- Preheat oven to 400°
- Mix Cinnamon and Sugar together in a shallow bowl.
- Line your baking sheet with parchment paper.
- Unroll Puff Pastry and lay on lightly floured surface.
- Sprinkle with Cinnamon Sugar and gently press into dough with rolling pin.
- Flip dough over and sprinkle backside with cinnamon sugar, and roll with rolling pin.
- Bring outer edges into the center. Sprinkle with Cinnamon sugar and gently roll with rolling pin.
- Bring outer edges into the center again. Sprinkle with Cinnamon Sugar and gently roll with rolling pin.
- Fold dough in half. Use a sharp knife to cut, width wise, into strips a little over 1/4 inch wide. Press top and bottom of "folded heart" shape into the cinnamon sugar.
- Place on prepared baking sheet two inches apart.
- Bake for 8-10 minutes, or until bottom is golden brown and carefully flip Palmier over. Bake for another 8-10 minutes, or until bottoms are golden brown.
- Remove from oven and cool on wire rack.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
OXO Good Grips Nylon Flexible Turner
120 x Parchment Paper Sheets - No Curl, No Tear, No Burn Baking Paper (16 x 12 inch) – Precut Parchment Paper For Baking – No Chemical Unbleached Parchment Paper – Cookie Paper Baking Sheets
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Serving Size:1 cookie
Amount Per Serving: Calories: 220Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 85mgCarbohydrates: 24gFiber: 1gSugar: 9gProtein: 2g