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Cinnamon sugar inside puff pastry dough. What more could you want?
Course: Dessert
Cuisine: French
Servings: 24


  • Stand mixer
  • Rolling Pin


For the Palmiers

  • 1/2 cup White Sugar
  • 1/4 cup Brown Sugar
  • 2 tbsp Cinnamon


See the Notes for information on how to make Laminated Dough12/


    • You can use whatever quantity of leftover dough you have. Roll it out into a rectangular sheet and trim it up a little.
    • Sprinkle sugar all over it and smooth it out (more or less).
    • Give it a roll with the pin to press it into the pastry.
    • Sprinkle on some cinnamon if that’s your thing. You have lots of spice options here.
    • A light sprinkling of kosher salt puts these over the top.
    • Now fold up the bottom quarter of the dough. Do the same to the top quarter of the dough.
    • Sprinkle on more sugar and give it another light roll.
    • Fold the bottom up over the top, transfer the strip to a sheet pan and put it into the fridge for about 20 minutes.
    • Meanwhile, preheat your oven to 400 degrees.
    • Cut the strip in pieces about 3/8″.
    • Lay them on a sheet pan with room to expand.
    • Bake them for 6-8 minutes (I find homemade pastry takes longer, more like 8-10). Give them a flip and bake another 6 – 8 until deeply golden.


    Joe Pastry does an excellent job of explaining the process of making the laminated dough you need for these cookies.  I recommend that you go here for an excellent tutorial on making laminated dough: https://joepastry.com/2008/how_to_make_laminated_dough/