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Cinnamon Sugar Palmiers

Makes 12 Palmiers

Author Cakewalk Kitchen


  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 puffed pastry sheet - thawed but cold


  1. In a bowl, mix together the sugar and the cinnamon.

  2. Pour out about half the cinnamon sugar and spread it out on the counter top, covering approximately the size of the sheet of dough. Carefully unfold the cold puffed pastry sheet and place it on top of the sugar. Take the remaining sugar and sprinkle it over the top of the dough. 

  3. Using a rolling pin, roll the dough out until it is approximately 12" x 12". Keep turning the dough to get an even square. You are also working to press the cinnamon sugar into the dough.

  4. Note where the middle of the pastry sheet is located. Gently but tightly, roll one side of the dough towards the center, jelly roll style. Roll the opposite side of the dough towards the center, to meet the first roll. The two rolls of dough should look similar in size.  Transfer to a baking sheet lined with parchment paper, cover and refrigerate for 30 minutes.

Preheat your oven to 400 F.

  1. Slice across the rolls of dough with a sharp knife into 1 inch pieces.* Take each piece and lay it flat on the baking sheet, spacing them about 3 inches apart.

  2. Bake for 15 - 20 minutes or until a light golden brown. 

  3. Rest on the baking sheet for a few minutes then carefully transfer to cooling rack.

Recipe Notes

  • Always thaw puffed pastry dough in the refrigerator. It is ready when it feels softer and you can open up the sheet without it splitting at the folded seams. 
  • You will have a lot of sugar left over on the counter after rolling out the dough. 
  • You can double the recipe by using both puffed pastry sheets that come in the package. You could double the amount of sugar and cinnamon but you probably will be alright just using one and a half times as much.
  • If you do decide to use both pastry sheets, make sure you keep one sheet refrigerated while working on the other. Puffed pastry dough must remain cold.
  • This recipe calls for cutting the Palmiers into 1 inch pieces. Other recipes have you cut them thinner such as 1/2" or 5/8". It is a preference on how you like them. Feel free to try different sizes to see what you prefer. Keep in mind baking times may need to be slightly adjusted.