Palmiers are a simple puff pastry biscuit that originated many years ago in France. They can be made with either a sweet or savoury filling, with popular options including parmesan or pesto, but this take on the classic palmier combines crunchy sugar and warming cinnamon to create a sweet and stylish cookie that is perfect served with a fresh cup of coffee. They look impressive, but are so simple to make. Just make sure you serve them with plates or napkins at the ready – that delicious puff pastry gets seriously flaky and messy when you take that first bite!
- 250g block puff pastry
- 50g unsalted butter
- 100g granulated sugar
- 1tsp cinnamon
Pre-heat oven to 200⁰C/400⁰F/Fan 190⁰C/Gas Mark 6.
Cover a clean surface with a handful of the sugar and roll out the puff pastry onto it into a large, thin rectangle.
Melt the butter and use a pastry brush to spread two thirds of it across the upturned surface of the pastry.
Add the cinnamon to the remainder of the sugar and sprinkle across the length of the buttered pastry, ensuring that the entire surface is evenly covered.
Roll one end of the pastry, pressing down firmly with each turn to ensure the spiral stays. Stop when you get to the centre of the pastry, and roll the other end of the pastry in the same way.
Slice the rolled pastry log into twelve pieces, and place each piece onto a lined baking tray.
Brush the top of each palmier using the remaining butter and sprinkle the top with any remaining sugar and cinnamon mixture.
Bake in the oven for 25-30 minutes until golden.
Palmiers are also often referred to as elephant ears, thanks to their distinctive rounded shape!