Cinnamon Palmiers Recipe

Puff pastry: A light, flaky dough that puffs up when baked, creating multiple layers. Essential for the texture of palmiers.

Granulated sugar: Adds sweetness and a slight crunch to the palmiers. It caramelizes during baking, giving a golden brown color.

Ground cinnamon: Provides a warm, spicy flavor that complements the sweetness of the sugar and the richness of the puff pastry.

When rolling out the puff pastry, ensure it's evenly flattened to maintain a consistent thickness. This helps the palmiers bake uniformly. Additionally, when sprinkling the cinnamon sugar mixture, press it gently into the dough with the rolling pin to ensure it adheres well and creates a beautifully caramelized exterior.

• puff pastry - Substitute with phyllo dough: Phyllo dough can be used as a lighter, crispier alternative to puff pastry. Brush each layer with butter to achieve a similar texture.

• granulated sugar - Substitute with brown sugar: Brown sugar adds a deeper, caramel-like flavor that complements the cinnamon well.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other warm spices like nutmeg and cloves, adding a more complex flavor profile.

• To maintain the delightful crispiness of your cinnamon palmiers, store them in an airtight container at room temperature. This will keep them fresh for up to a week.
• If you prefer to enjoy them over a longer period, you can freeze the palmiers. First, let them cool completely to room temperature.
• Place the cooled palmiers in a single layer on a baking sheet. Flash freeze them for about an hour to prevent sticking.
• Once frozen, transfer the palmiers to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When you're ready to indulge, simply take out the desired number of palmiers and let them thaw at room temperature for about 15-20 minutes.
• For an extra touch of crispiness, you can reheat the thawed palmiers in a preheated oven at 350°F (175°C) for 5 minutes. This will revive their flaky texture and enhance the cinnamon aroma.
• Avoid storing palmiers in the refrigerator, as the moisture can make them soggy and lose their delightful crunch.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the leftover cinnamon palmiers on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until they are warmed through and slightly crispy. This method helps to retain their delightful crunch.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the cinnamon palmiers directly on the toaster oven rack or on a small baking tray. Heat for 3-5 minutes, checking frequently to avoid burning. This method is quick and efficient for small batches.

• Microwave Method: Place the cinnamon palmiers on a microwave-safe plate. Heat on medium power for 10-15 seconds. Be cautious with this method as it may make the palmiers slightly softer rather than crispy.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the cinnamon palmiers in a single layer in the air fryer basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating. This method helps to maintain their crispiness while reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the cinnamon palmiers in the skillet and heat for about 1-2 minutes on each side, or until they are warmed through and slightly crispy. This method is great for a quick reheat without using an oven.

• Oven: Used to bake the palmiers at the required temperature of 400°F (200°C).

• Baking sheet: A flat sheet used to place the palmiers on for baking.

• Parchment paper: Lining for the baking sheet to prevent the palmiers from sticking.

• Small bowl: Used to mix the sugar and cinnamon together.

• Rolling pin: Used to slightly roll out the puff pastry.

• Knife: Used to cut the rolled pastry into ¼-inch slices.

• Cooling rack: Used to let the baked palmiers cool before serving.

Thaw in advance: Thaw the puff pastry in the refrigerator overnight to save time.

Pre-mix sugar and cinnamon: Mix the sugar and cinnamon ahead of time and store in an airtight container.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Roll efficiently: Roll out the puff pastry on a pre-sugared surface to avoid sticking and save time.

Slice uniformly: Use a sharp knife to cut even slices for consistent baking results.