Palmiers are simple, easy to make cookies that are made with sheets of puff pastry, cinnamon and sugar. These cookies are perfect for enjoying with a cup of coffee, tea or a glass of milk.
Palmiers are a French pastry cookie that get their name from the shape which resembles palm leaves. The flaky layer and rolled shape might look complicated to make but they aren’t. You can be make these cookies easily with store bought puff pastry and a handful of ingredients.
I’m a big fan of homemade desserts, but I’m a bigger fan of an easy shortcut. I really believe that you can make something delicious without starting from scratch. Desserts like this Blueberry Pound Cake Parfaits that start with a store bought pound cake. Of course cake mixes are also a great way to create easy desserts one of my favorites is this Chocolate Turtle Poke Cake.
How to make Palmeirs from store bought Puff Pastry:
Ingredients:
- Frozen Puff Pastry
- Granulated Sugar
- Cinnamon
- Salt
Instructions:
1. Combine the sugar, cinnamon and salt and stir.
2. Sprinkle a rolling mat or counter with some of the cinnamon sugar.
3. Unwrap the puff pastry then using your hands or a rolling pin to make an even rectangle. If your puff pastry has seams also flatten those out at this time.
4. With a knife score the pastry making light mark straight down the middle lengthwise. Then sprinkle the top with cinnamon sugar.
5. Starting on one long side, roll up like a cinnamon roll to the middle line.
6. Turn and roll the other side to the middle. Press gently together and turn over. Cut in half and tightly wrap plastic wrap. Chill in the refrigerator for 30 minutes.
7. Preheat the oven to 425° and line a cookie sheet with parchment paper and spray with nonstick cooking spray.
8. Remove the plastic wrap and cut ¼ inch size cookies from the cookie roll. Dip each cookie in the cinnamon sugar, then press the cookie together before placing it on the cookie sheet. Only place 8 cookies per sheet, making sure to give them plenty of room to spread.
9. The cookies will spread as they bake. Use a fork to press them back into shape.
10. Remove and serve or cool before serving.
Notes and Tips:
Crank Up the Heat: Baking these at a high temperature allows the sugar crystalize and form a nice crispy crust on the cookies.
Don’t Skip the Chill: The dough has become warm from your hands and it needs to chill to help it hold it’s shape while baking.
Substations and Variations:
Nutmeg: Add a half teaspoon of nutmeg for a slightly warm nutty flavor. Add up to a teaspoon more if you want more nutmeg flavor.
Get Fancy With It: These cookies are great like they are but if you want to add a little something extra here are some suggestions:
- Sprinkle some powdered sugar or cocoa powder over the top for a finishing touch.
- Finely chop some toasted pecans and add them to the dough before rolling to form the cookies.
- Dip in melted chocolate or white chocolate
Make it Savory: Omit the cinnamon and sugar and instead make a warm appetizer or snack. Lay slices of ham or turkey over the puff pastry then sprinkle with a cup of shredded cheese of your choice. Roll, chill and bake as directed. Keep in the fridge for up to five days.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Baking Y’all!
Susanne
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Palmiers (Easy Puff Pastry Cookies)
Ingredients
- 1 package puff pastry
- 1 1/2 cups granulated sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
-
Combine the sugar, cinnamon and salt and stir.
-
Sprinkle a rolling mat or counter with some of the cinnamon sugar.
-
Unwrap the puff pastry then using your hands or a rolling pin to make an even rectangle. If your puff pastry has seams also flatten those out at this time.
-
With a knife score the pastry making light mark straight down the middle lengthwise. Then sprinkle the top with cinnamon sugar.
-
Starting on one long side, roll up like a cinnamon roll to the middle line.
-
Turn and roll the other side to the middle. Press gently together and turn over.
-
Cut in half and rewrap in the plastic wrap. Refrigerate for 30 minutes.
-
Preheat the oven to 425° and line a cookie sheet with parchment paper and
-
spray with nonstick cooking spray.
-
Remove the plastic wrap and cut ¼ inch size cookies from the cookie roll. Dip
-
each cookie in the cinnamon sugar, then press the cookie together before
-
placing it on the cookie sheet. Only place 8 cookies per sheet, making sure to
-
give them plenty of room to spread.
-
The cookies will spread as they bake. Use a fork to press them back into shape.
-
Remove and serve or cool before serving.
Recipe Notes
Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
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