Cinnamon & Spice Palmiers Recipe

Puff pastry: A versatile dough that puffs up into flaky layers when baked, essential for creating the light and crispy texture of palmiers.

Granulated sugar: Adds sweetness and helps create a caramelized exterior on the pastries.

Ground cinnamon: Provides a warm, spicy flavor that pairs perfectly with the sweetness of the sugar.

Ground nutmeg: Adds a subtle, earthy spice that complements the cinnamon and enhances the overall flavor profile.

When working with puff pastry, ensure it remains cold but pliable. If it becomes too warm, it can be difficult to handle and may not puff up properly during baking. To achieve a perfect golden brown finish, you can lightly brush the tops of the palmiers with a bit of water or an egg wash before baking. This will help the sugar mixture caramelize beautifully.

• puff pastry - Substitute with phyllo dough: Phyllo dough can provide a similar flaky texture, though it requires layering with butter or oil to achieve the same richness.

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

• ground cinnamon - Substitute with ground allspice: Allspice has a warm, spicy flavor that can mimic the taste of cinnamon, though it is slightly more complex.

• ground nutmeg - Substitute with ground cloves: Ground cloves offer a similar warm, spicy note, though they are more pungent, so use sparingly.

• Allow the palmiers to cool completely before storing. This prevents condensation, which can make them soggy.
• Store the palmiers in an airtight container at room temperature. They will stay fresh for up to 3 days.
• If you want to keep them longer, consider freezing. Place the cooled palmiers in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the palmiers to a resealable freezer bag or airtight container. They can be stored in the freezer for up to 2 months.
• To enjoy frozen palmiers, thaw them at room temperature for about 30 minutes. For a crispier texture, reheat in a 350°F (175°C) oven for 5-7 minutes.
• Avoid storing palmiers in the refrigerator, as the moisture can make them lose their delightful crispiness.
• If you have a large batch, consider portioning them into smaller containers or bags. This way, you can take out just what you need without exposing the rest to air and moisture.

• preheat your oven to 350°f (175°c). place the palmiers on a baking sheet lined with parchment paper. bake for 5-8 minutes or until they are warmed through and slightly crispy. this method helps retain their flaky texture.

• use a toaster oven set to 350°f (175°c). arrange the palmiers on the toaster oven tray and heat for 5-7 minutes. this is a quick and efficient way to reheat a small batch.

• for a microwave method, 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 20-30 seconds. note that this method may make them slightly less crispy.

• if you have an air fryer, preheat it to 320°f (160°c). place the palmiers in the basket in a single layer. heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating. this method helps maintain their crispiness.

• for a stovetop method, use a non-stick skillet over medium heat. place the palmiers in the skillet and cover with a lid. heat for 2-3 minutes on each side, or until warmed through. this method can help keep them crispy without drying out.

• Oven: Preheats to 400°F (200°C) to bake the palmiers until golden brown.

• Baking sheet: Holds the palmiers while they bake in the oven.

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

• Rolling pin: Rolls out the puff pastry to an even thickness.

• Small bowl: Mixes the sugar, cinnamon, and nutmeg together.

• Knife: Cuts the folded pastry into ¼-inch slices.

• Cooling rack: Allows the palmiers to cool evenly after baking.

• Measuring spoons: Measures the precise amounts of cinnamon and nutmeg.

• Measuring cup: Measures the granulated sugar accurately.

• Flour sifter: Lightly flours the surface to prevent the puff pastry from sticking.

Pre-measure ingredients: Measure out the sugar, cinnamon, and nutmeg in advance to streamline the process.

Use pre-rolled puff pastry: Opt for pre-rolled puff pastry to skip the rolling step and save time.

Quick folding technique: Fold the pastry quickly by aligning the edges precisely to ensure even baking.

Batch baking: Prepare multiple baking sheets and bake in batches to maximize oven usage.

Cooling rack: Use a cooling rack to speed up the cooling process, so you can serve or store the palmiers faster.