In Venezuela we call it “palmeritas” and I could have sworn this was a Venezuelan dessert. But in my first trip to Europe —Spain — I realized that they are quite international.
After that trip, I learned that in fact, the cinnamon palmiers comes from France. But they are commonly found in most European countries.
In Venezuela, we usually find them in bakeries, especially in the holidays. In my house, my dad used to buy a big box of palmeritas as a sweet treat to take with the afternoon coffee. Oh my! so many memories from home!
The most incredible part of this worldwide recipe is how easy it is. Three ingredients + 15 minutes: delicious cinnamon and sugar puff pastry palmiers.
Of course, you can make cinnamon and sugar palmiers from scratch, but if you’ve visited my blog before you will know that I like easy recipes. I will always use a shortcut if this doesn’t compromise the flavor of the recipe. Why wasting hours in the kitchen, and covering everything with dough, when you can buy a high-quality puff pastry and problem solved?
So, keep in mind that this recipe is for lazy cookers that want something yummilicious without all the stress. I’m one of them!
For this easy recipe to work properly your puff pastry should be:
- High-quality puff pastry: This recipe is basically puff pastry baked. If you buy a puff pastry that has a weird aftertaste or that doesn’t “grow” in the oven you may end with a disappointing result.
- Made for desserts: Many brands have a type of puff pastry specific for sweet dishes. This is better because it has less of that sour aftertaste and more buttery effect.
- A square-form pastry: To make the characteristic “palmier” form you will need a square puff pastry sheet. If you get a rounded one you will have to trim the edges and lose puff pastry. Therefore, with a square sheet, there is no waste.
I hope you enjoy this cinnamon and sugar puff pastry palmier recipe. I see you in the next recipe!
- 1 square sheet of puff pastry
- 4 tbsp granulated white sugar
- 1 tbsp cinnamon
Preheat the oven to 200ºC (400ºC)
Stretch the puff pastry and sprinkle the granulated sugar and the cinnamon. Make sure that the surface is covered completely for both sides.
Starting at the long ends of the rectangle of puff pastry, loosely roll each side inward until they meet in the middle. Repeat this process two times.
Cut the pastry crosswise into ½ inch pieces --- palmiers-
Place the palmiers in the baking sheet and bake for 15 minutes until they are crispy and slightly brown.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.