These Cinnamon Sugar Palmiers are the perfect treat to accompany your morning coffee and are easily made from pastry dough and a cinnamon-sugar combination. Make these and you’ll make any breakfast a little more special.
When I first decided to do these, I was SO surprised at how easy it was to make them! Well, if you don’t make your own dough from scratch, that is. 😉 I’m sure it isn’t difficult to make puff pastry from scratch, it’s probably just time-consuming.
What I do know is that it definitely tastes much better than the store-bought stuff.
This recipe is very good, but you know nothing beats something that’s homemade. I saw palmiers, aka elephant ears, on Joy The Baker and they looked so easy that, “even a caveman could do it”. Easy peasy if you want to add a special treat to your breakfast table or surprise the kids when they come home from school!
I also found some other super cool palmier recipes! These Rainbow Palmiers are super fun! They’d be a right and happy addition to breakfast on a rainy day. I love these savory Cheese Garlic Herb Palmiers. They’ll be perfect appetizers for our next party or Game Day menu.
- 1 sheet puff pastry thawed
- 1 cup sugar
- 2 teaspoons cinnamon
- Preheat oven to 400 degrees F.
- Prepare a cookie sheet by lining it with parchment paper.
- In a small bowl, mix sugar and cinnamon together.
- On a clean surface, sprinkle half of the cinnamon/sugar mixture.
- Gently unroll the pastry sheet over the sugar.
- Sprinkle the remaining sugar mixture entirely over the dough.
- With a rolling pin, roll the dough out so that it is about 1/2-1 inch longer on all sides so that it is approximately 10 X 12-inches.
- Beginning with one of the longer sides, gently roll it towards the middle, stopping in the center of the dough.
- Do the same with the other side, rolling into the center.
- Gently press the two rolls together.
- Wrap in plastic wrap, place on a cookie sheet and refrigerate for an hour until firm.
- Remove from refrigerator and using a sharp knife, cut dough into 1/2 inch-thick slices and place on prepared cookie sheet about 1-2 inches apart.
- Bake for 6 minutes, rotate the cookie sheet and then bake for another 6-8 minutes until golden.
You will have quite a bit of sugar mixture leftover, so you may not want to use a whole cup, but you can make good use of what’s left on the counter when the dough is in the fridge. It’s fun time!!!
Time for cinnamon/sugar art on the counter!
are super delicious with fresh fruit!