Cinnamon Sugar Palmiers Recipe

Puff pastry: A light, flaky pastry made from layers of dough and butter, ideal for creating delicate and crispy baked goods.

Granulated sugar: A common sweetener used to add sweetness and a slight crunch to the palmiers.

Ground cinnamon: A warm, aromatic spice that pairs perfectly with sugar to create a classic flavor combination.

When working with puff pastry, ensure it is properly thawed but still cold to the touch. This makes it easier to handle and helps achieve the desired flaky texture. Use a sharp knife to slice the rolled pastry into even ¼-inch pieces to ensure uniform baking. If the pastry becomes too warm while working, chill it briefly in the refrigerator to prevent it from becoming sticky.

• puff pastry - Substitute with phyllo dough: Phyllo dough can be used as a substitute for puff pastry by layering several sheets together with butter in between to mimic the flaky texture of puff pastry.

• granulated sugar - Substitute with brown sugar: Brown sugar can be used as a substitute for granulated sugar, providing a slightly deeper, molasses-like flavor that complements the cinnamon.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice can be used as a substitute for ground cinnamon, offering a similar warm spice profile with additional notes of nutmeg and cloves.

• allow the freshly baked cinnamon sugar palmiers to cool completely on a wire rack. this ensures they maintain their delightful crispness and don't become soggy when stored.

• for short-term storage, place the palmiers in an airtight container. line the container with parchment paper to absorb any excess moisture, keeping them fresh for up to a week.

• if you plan to enjoy them over a longer period, consider freezing. first, arrange the palmiers in a single layer on a baking sheet and freeze until solid. this prevents them from sticking together.

• once frozen, transfer the palmiers to a freezer-safe bag or container. label with the date to keep track of freshness. they can be stored in the freezer for up to two months.

• when ready to indulge, thaw the palmiers at room temperature for about 15-20 minutes. for an extra touch of warmth and crispness, reheat in a preheated oven at 350°f (175°c) for 5 minutes.

• remember, the key to maintaining their delightful texture is to keep them away from moisture. avoid storing them in the refrigerator, as this can cause them to lose their crispness.

• Preheat your oven to 350°F (175°C). Place the palmiers on a baking sheet lined with parchment paper. Heat them for about 5-7 minutes until they are warm and crispy again. This method helps maintain their delightful crunch.

• Use a toaster oven if you have one. Set it to 350°F (175°C) and place the palmiers directly on the rack or on a small baking tray. Toast for 3-5 minutes, keeping an eye on them to prevent burning. This is a quick way to revive their buttery layers.

• For a microwave option, place the palmiers on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 10-15 seconds. Note that this method might not keep them as crispy but is convenient for a quick fix.

• If you have an air fryer, preheat it to 320°F (160°C). Arrange the palmiers in a single layer in the basket. Heat for 2-3 minutes, checking frequently to ensure they don't overcook. This method can help retain their flaky texture.

• Oven: Used to bake the palmiers at a consistent temperature of 400°F (200°C) until they are golden brown.

• Mixing bowl: Utilized to combine the granulated sugar and ground cinnamon evenly.

• Rolling pin: Helps in flattening the puff pastry and ensuring the cinnamon sugar mixture adheres well.

• Baking sheet: Provides a flat surface for placing the sliced palmiers to bake them evenly.

• Parchment paper: Lined on the baking sheet to prevent the palmiers from sticking and to make cleanup easier.

• Knife: Used to slice the rolled pastry into ¼-inch pieces before baking.

• Measuring cup: Ensures the correct amount of granulated sugar is used in the recipe.

• Measuring spoon: Used to measure the precise amount of ground cinnamon needed.

Thaw in advance: Keep the puff pastry in the fridge overnight to ensure it's ready to use when you start.

Pre-mix cinnamon sugar: Prepare the cinnamon and sugar mixture in bulk and store it in an airtight container for quick access.

Use parchment paper: Line your baking sheet with parchment paper to save on cleanup time.

Chill before slicing: Place the rolled pastry in the fridge for 10 minutes before slicing to make cutting easier and more precise.

Batch baking: Bake multiple palmiers at once if your oven allows, to reduce overall cooking time.