cinnamon sugar palmiers

cinnamon sugar palmiers

This season of life is absolutely crazy, and as a result there is probably not going to be a lot of cooking coming out of my kitchen over the next several weeks.  So let me introduce you to the absolutely easiest Christmas cookie recipe ever, with three total ingredients (ok, four if you count a pinch of salt), no stirring or mixing, and hardly any measuring.

cutting palmiers

palmiers, unbaked

I’ve seen recipes for palmiers a thousand times, and have always wanted to make them.  And yet, when it came time to actually make cookies for a party/occasion/just because, I always wanted something more complicated.  But these past couple of weeks, with lots of work and so much Christmas, I needed the easiest thing in the world.  And palmiers (with some cinnamon added in, because why not?) were exactly it.  Rolling out puff pastry, sprinkling with cinnamon/sugar, rolling up, slicing and baking.  That is it.

Have a wonderful Christmas/holiday season.

cinnamon sugar palmiers

cinnamon sugar palmiers

Prep Time: 25 minutes

Cook Time: 10 minutes

Yield: Makes about 4 dozen

These are really the easiest cookie ever. Let your puff pastry defrost in the refrigerator the day before you want to make these. And while the original says to flip the cookies over halfway through baking, I like to leave them on one side, so that your have a pretty top and a kind of caramelized bottom.

Ingredients

  • 2 cups granulated sugar
  • 2 tablespoons cinnamon
  • Pinch of salt
  • 2 sheets puff pastry, defrosted

Instructions

  1. Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a small bowl, stir together the sugar, cinnamon, and salt. Pour half of this sugar mixture onto a flat surface or counter top. Place one sheet of puff pastry out onto the sugar mixture, and pour half of the rest of the sugar mixture (about 1/2 a cup) evenly over the top of each sheet.
  3. Use a rolling pin to roll the puff pastry out (and press the sugar mixture into it) until the puff pastry is a 13 x 13 inch square.
  4. Fold opposite ends of the puff pastry sheets halfway toward the middle. Then fold them again so that they meet, and then fold both sides up on top of each other.
  5. Slice each log of puff pastry into about 3/8 to 1/2 inch slices, and place them, cut side up on the baking sheet. Then repeat the whole process (steps 2-5) with the second sheet of puff pastry.
  6. Bake for about 8-10 minutes, until the cookies are puffed and golden brown. Remove from oven and cool before serving.

Notes

adapted from Ina Garten

http://erinblueburke.com/2013/12/cinnamon-sugar-palmiers/

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