When I wake up in the morning and start brewing that extremely needed first cup of coffee I always find myself looking for a little tasty treat to go along with it. I definitely not ready for eggs but need something to take the hunger edge off, and there’s nothing better than something fresh and home-baked.
I’ve made some braided danishes with puff pastry and was looking around for other things to bake with puff pastry that would pair well with that morning coffee. Enter the sweet palmier.
Palmiers are so beautiful and they look complex and difficult But here’s the best part, it’s just a few simple folds of the pastry that result in those flaky layers and crispy folds. I wanted to start with just a basic cinnamon sugar mixture, and added just a bit of butter for more moisture and to help the folded ends stay shut. The result is a sweet and cinnamony crispy and flaky breakfast treat that is so easy you’ll want to whip these up every week!
I thought this photo might help when discussing the folding method below. You take the left and right edges and fold to the center to make a crease, coat generously with the cinnamon sugar mixture, then you’re going to repeat the fold again by taking the left and right edges and folding to meet that crease. Lastly, you will make one last fold by folding the left side on top of the right, as if you are closing a book.
-1 sheet of puff pastry, thawed
-1/2 cup sugar
-1 tablespoon cinnamon
-1 tablespoon butter, softened
1. Heat oven to 450 degrees. Mix the cinnamon and sugar together.
2. Place a sheet of parchment paper on your counter and generously coat with cinnamon and sugar. Open the sheet of thawed puff pastry and lay it on top of the cinnamon sugar and press firmly to allow the mixture to stick. Now coat the face-up side of puff pasty with cinnamon sugar.
3. Take the left and right side of the pastry sheet and fold to meet in the center (see photo above). Spread the softened butter over these two sides then sprinkle with cinnamon sugar. Repeat the folding process, taking the left and right side and folding again to meet in the middle. Sprinkle with cinnamon sugar. Make the final fold by taking the left side and folding it on top of the right side, as if you are closing a book. Sprinkle with cinnamon sugar on any part that looks exposed or like it could use some of the mixture. You might not use all of the cinnamon sugar mixture, you can save whatever isn’t used.
4. With a knife, slice into the palmiers. The edges might open a bit as you’re slicing, just press them closed again as you put them on the baking sheet. Bake for 5 minutes, then using a spatula flip the palmiers over and bake another 5 minutes. Flip one more time and bake for a final 1 minute until caramelized and browned. Keep an eye on these at the end, the sugar can burn if your oven runs hot, you want these to be a rich brown color and crispy but not burned.