Cinnamon Palmiers

Written by Paula Shoyer on Friday, 16 September 2011. Posted in Food Mood

Cinnamon Palmiers                

Makes 32 to 36 pastries


One 17.3-ounce box parve frozen puff pastry sheets

2/3 cup sugar

4 teaspoons ground cinnamon

Flour, for sprinkling on parchment


Preheat the oven to 400ºF. Thaw the puff pastry at room temperature for 45 minutes. The dough is ready to use when you can unroll it easily without breaking it.  In a small bowl, combine the sugar and cinnamon.


Place a piece of parchment on the counter and sprinkle with some flour. Unroll one of the pastry sheets and place on the parchment with the creases vertical. Roll with a rolling pin to smooth out the creases and to roll out the rectangles about two inches larger on each side.


Sprinkle 1/4 of the cinnamon sugar on the dough, covering the entire dough. Place a second piece of parchment on top and use a rolling pin to roll over the dough twice in each direction, pressing the cinnamon sugar into the dough. Place your hand under the parchment and flip it over. Peel off the top piece of parchment and then cover the exposed side of the dough with another ¼ amount of the cinnamon sugar. Return the parchment to the dough and then roll over it with your rolling pin to press the cinnamon sugar into the dough. Remove the parchment from the dough.


Use a dull knife to score (mark, but do not cut completely through) a line horizontally across the middle of the dough, but do not cut through. One side at a time, roll tightly from the outside toward the scored line in the middle, using either your fingers or the parchment to help you roll. Stop rolling at the middle line. Repeat with the other side. Fold the sides of parchment up over the rolled dough and place in the freezer. Repeat with the second sheet of dough.


 Take the spare piece of parchment you used over the dough and place it on a cookie sheet.

Remove the first roll from the freezer and slice it across into ¾ inch slices and place cut-side down on the cookie sheet 2 inches apart. The pastries will appear dry; do not worry about that.


Bake for 14 minutes. Turn the palmiers over and bake another 5 minutes, watching so they do not burn. Both sides should be equally golden. Slide the parchment off the cookie sheet onto a cooling rack and let the cookies cool room temperature.


Remove the second roll from the freezer, and slice as you did the first roll. Bake as you did the first batch. Store covered with plastic or in an airtight container at room temperature for four days or freeze for up to three months.

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About the Author

Paula Shoyer

Paula Shoyer is a pastry chef who owns and operates Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland. She received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Francaise in Paris, France in 1996. She is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis University Press, August 2010) She is the editor of two popular Kosher cookbooks: Kosher by Design Entertains and Kosher by Design Kids in the Kitchen. Check her website, The Kosher Baker

Comments (3)

  • CookMama
    16 September 2011 at 15:19 |

    I love these cookies. I make these, but never added the cinnamon in the recipe. Will definitely try it out. It will give these more pizzaz! Thanks!

  • CHEF102
    18 September 2011 at 14:31 |

    Yumm! Must try these!

  • RC
    05 October 2011 at 18:16 |

    I make the same but replace the cinnamon with vanilla sugar but love this method....

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