Name: Cinnamon Spice Palmiers Recipe
Prep time: 30 min
Cook time: PT-496589H23M4S
Total time: PT-496589H23M4S
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)

Jump to Recipe

Introduction

Cinnamon Spice Palmiers are crispy, buttery puff pastry treats with a warm, fragrant blend of cinnamon, nutmeg, cardamom, and a hint of orange zest. These elegant cookies are surprisingly easy to make and perfect for sharing with friends or enjoying alongside a cup of tea.

The image shows many small cinnamon sugar palmiers arranged closely together on a dark surface replaced by white marbled texture. Each palmier is heart-shaped with two rounded swirls meeting in the center, made from flaky, golden brown puff pastry rolled with a layer of dark cinnamon sugar filling. The outer edges have a sugary crystal coating, giving a slightly rough look contrasting with the smooth pastry layers. Some crumbs are scattered around the palmiers, adding to the fresh-baked feel. There are no plates or bowls visible. 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 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 making homemade rough puff pastry, complete through the second refrigeration stage. If using store-bought frozen puff pastry, ensure it is fully thawed before use.
Step 2: Make the sugar spice mixtures. Combine the granulated sugar, cinnamon, nutmeg, and cardamom. Divide the mixture evenly into two bowls. Stir the orange zest into one half; this will be used as the filling. The other half, without orange zest, will be for rolling out the dough.
Step 3: Sprinkle a generous amount of the sugar spice mixture without orange zest onto a large work surface and coat your rolling pin with it. Remove the dough from the refrigerator and, if homemade, cut it in half. For store-bought, use one sheet at a time, unfolding as needed. Keep the remaining dough chilled.
Step 4: Roll out the dough into a 10-inch square on the sugared surface, adding more sugar mixture as needed to prevent sticking. Trim edges if uneven to create straight sides.
Step 5: Evenly sprinkle half of the orange zest sugar spice mixture over the rolled dough. Press the filling lightly into the dough using the rolling pin. Cut a small slit in the center of the bottom edge as a marker. Slowly and tightly roll the left and right edges individually toward the center, forming a “log.” Wrap this tightly in plastic wrap or parchment.
Step 6: Repeat rolling, filling, and shaping with the second half of the dough. Chill both logs in the refrigerator for at least 30 minutes, or up to 2 days.
Step 7: Preheat the oven to 400°F (204°C) and line 2-3 baking sheets with silicone mats or parchment paper.
Step 8: Remove the dough logs from the refrigerator and unwrap. Trim the rounded ends so each end is even. Slice the logs into 3/8 inch thick slices. If the cookies unravel, gently press or re-roll them.
Step 9: Arrange the slices about 2 inches apart on the prepared baking sheets. Sprinkle any leftover sugar spice mixture evenly over the tops.
Step 10: Bake for 8-9 minutes until the cookies begin to puff. Remove the trays from the oven and carefully flip each cookie over. If any lose shape, use a fork or spoon to press them back together.
Step 11: Continue baking for another 10-12 minutes, or until golden brown. For store-bought puff pastry, the additional bake time may be closer to 8 minutes. Bake until golden and crisp.
Step 12: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm if preferred.

Tips & Variations

For a citrus twist, try substituting lemon zest for the orange zest or omit it for a classic cinnamon flavor.
Use a sharp knife or pizza cutter to get clean, even slices for a polished look.
Keep the dough cold throughout the process to ensure flaky, crisp layers in your palmiers.

Storage

Store leftover palmiers in an airtight container at room temperature for up to one week. They maintain their crispness well. For best texture, reheat briefly in a 350°F (175°C) oven for 3-5 minutes to refresh the crispness before serving.

How to Serve

A dark blue plate with detailed floral patterns holds a pile of golden-brown cinnamon rolls with a visible spiral of cinnamon sugar filling in each. The cinnamon rolls have a slightly crispy outer layer with a soft and chewy inside, dusted lightly with cinnamon and sugar. A silver spoon rests on the right side of the plate. To the right of the plate is a cup of coffee with foam on top, in a white cup with a handle. At the bottom left, a small black bowl contains a cinnamon sugar mixture. Everything is placed on a white marbled textured surface. 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 for this recipe?

Yes, store-bought puff pastry works great and saves time. Just be sure it’s fully thawed before rolling and shaping.

How do I prevent the palmiers from losing their shape while baking?

Chilling the rolled logs before slicing helps maintain shape. If slices unravel after flipping, gently press or re-roll them with a fork or spoon to hold their form during baking.