Sweet and Crunchy Cinnamon Palmiers
- one sheet of thawed ready rolled puff pastry (approx. 24cm or 10 inch square)
- ⅓ cup of sugar
- one teaspoon of cinnamon
- Mix the cinnamon and sugar together in a small bowl.
- Sprinkle the surface of the pastry with about two tablespoons of the cinnamon sugar mixture (you can lightly use your fingers to spread it out evenly if necessary).
- Now roll over the surface of the pastry with a rolling pin to press the sugar mixture into the pastru.
- Gently flip the pastry sheet over and repeat steps two and three on the other side.
- Now fold the longest edges half way into the centre of the pastry and roll over with the rolling pin.
- Fold the pastry again so that the two edges meet in the middle.
- Sprinkle the pastry again with about half of the remaining sugar mixture and then roll over the pastry with the rolling pin again.
- Fold the two halves together so that you end up with six layers of pastry in one long strip.
- Chill the pastry in the fridge for fifteen minutes.
- Preheat oven to two hundred °C (400 °F).
- Remove the pastry from the fridge and slice into one cm strips.
- Dip the cut edges into the remaining cinnamon sugar mix and place onto a lined baking tray (leave room for the palmiers to spread – about two inches).
- Bake palmiers for about fourteen minutes or until the sugar has caramelised on top and then turn them over carefully using tongs or a spatula.
- Bake for a further four minutes or until the other side of the palmier has lightly browned.
- Transfer the palmiers to a cooling rack to cool completely (I suggest that you place a piece of baking paper on the cooling rack first because the palmiers are sticky with molten sugar when they are first taken from the oven – the paper stops them from sticking to the cooling rack!)