Name: Cinnamon Spice Palmiers Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: French
Ingredients: 1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets); 1 cup (200g) granulated sugar; 2 1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground cardamom; 2 teaspoons orange zest (optional)

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Introduction

Cinnamon Spice Palmiers are delicate, flaky pastries bursting with warm spices and a hint of citrus. Perfect for a cozy snack or a festive treat, these sweet, crisp cookies are surprisingly easy to make with puff pastry and a fragrant sugar-spice blend.

The image shows several cinnamon palmiers arranged on a dark gray surface changed to a white marbled texture with crumbs scattered around them. Each palmier has two main layers: a light golden crispy puff pastry outer layer with a rough texture and a middle layer of brown cinnamon sugar that is rolled tightly into a spiral shape. The pastries have a slightly glossy and sugar-coated look, with some darker spots from caramelized cinnamon. The palmiers are placed closely together in a loose pattern that fills the frame. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
1 cup (200g) granulated sugar

2 and 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1 teaspoon ground cardamom
2 teaspoons orange zest (optional)

Instructions

Step 1: Prepare the dough. If using homemade rough puff pastry, complete through the second refrigeration. If using store-bought frozen puff pastry, allow it to fully thaw before working.
Step 2: Make the sugar-spice mixture by combining granulated sugar, cinnamon, nutmeg, and cardamom. Divide evenly into two bowls. Stir orange zest into one half—the zested mixture will be for filling, the plain for rolling.
Step 3: Sprinkle a generous amount of the plain sugar-spice mixture on a large work surface. Coat your rolling pin with this mixture to prevent sticking.

Step 4: Roll out one sheet or half of the dough into a 10-inch square on the sugared surface, sprinkling more plain sugar-spice as needed. Trim edges if uneven.
Step 5: Evenly sprinkle half of the orange-zested sugar-spice mixture over the rolled dough. Lightly press the filling into the dough with your rolling pin.
Step 6: Cut a small slit at the center bottom edge of the dough as a guide. Roll the left edge tightly toward the center, then do the same with the right edge, forming a tight “log.” Wrap it securely in plastic wrap or parchment.

Step 7: Repeat the rolling and filling process with the second dough piece. Chill both logs for 30 minutes to up to 2 days.
Step 8: Preheat the oven to 400°F (204°C). Line 2-3 baking sheets with silicone mats or parchment paper.
Step 9: Unwrap the chilled logs and slice off the rounded ends for a clean cut. Slice each log into 3/8 inch thick cookies. If slices unravel, gently re-roll them.

Step 10: Arrange the slices 2 inches apart on the prepared baking sheets. Sprinkle any leftover sugar-spice mixture on top of each cookie.
Step 11: Bake for 8-9 minutes until they begin to puff. Remove from oven, flip cookies over, and reshape if necessary. Return to the oven and bake for another 10-12 minutes (or closer to 8 minutes if using store-bought dough) until golden brown.
Step 12: Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Alternatively, enjoy warm.

Tips & Variations

For extra citrus flavor, add more orange zest or a sprinkle of finely grated lemon zest in the filling.
Use homemade rough puff pastry for the best texture, but good quality store-bought puff pastry works well for convenience.
Try adding a pinch of ground cloves or ginger to the sugar-spice mixture for a different spice profile.

If curls are loose after slicing, gently press them back together to keep their shape during baking.

Storage

Store leftover palmiers in an airtight container at room temperature for up to one week. They remain crisp and delicious without refrigeration. To refresh them, warm gently in a low oven for a few minutes before serving.

How to Serve

A deeply patterned dark blue plate holds a neat pile of golden-brown cinnamon swirl pastries, each shaped like a heart with visible layers of flaky pastry and cinnamon sugar coating. The cinnamon filling creates textured spiral stripes inside every pastry, with a sugar sprinkling glistening on top. The plate sits on a dark blue surface with a small black bowl filled with cinnamon sugar on the left, its rim slightly dusted. On the right edge of the plate, a silver spoon rests partially under the pastries. In the top right corner, the edge of a cup of frothy light brown coffee is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puff pastry instead of homemade?

Yes, thawed store-bought puff pastry works perfectly for this recipe and saves time. Just be sure to keep it cold and roll gently to maintain flakiness.

How do I prevent the palmiers from sticking while rolling?

Sprinkling the rolling surface and rolling pin with the plain sugar-spice mixture creates a natural non-stick coating. This helps the dough roll smoothly without tearing or sticking.