Food and Recipes Desserts Pastries Cinnamon Palmiers 3.7 (3) 3 Reviews With the flavors of cinnamon toast, these pretty party bites are great for many occasions. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Southern Living's editorial guidelines Published on February 23, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Ruth Blackburn; Prop Stylist: Claire Spollen Active Time: 15 mins Total Time: 1 hr Servings: 10 Cinnamon and sugar are a match made in heaven, especially when folded into a flaky, French pastry. Delicious served for breakfast with a strong cup of coffee, or as a sweet afternoon snack, these crunchy, buttery, warm-spiced treats are bound to satisfy both adults and children. And while they look super impressive, thanks to frozen puff pastry dough, they’re very easy to make. Here’s a make-ahead hint: Freeze unbaked palmiers on baking sheets, transfer to an airtight container, and keep in the freezer for up to a month. Bake from frozen, increasing the time by a few minutes. Ingredients All-purpose flour, for rolling 1 (17.3-oz.) pkg. frozen puff pastry, thawed overnight in the refrigerator 1 large egg 3/4 cup granulated sugar 1 Tbsp. ground cinnamon Directions Line 2 large rimmed baking sheets with parchment paper. On a lightly floured surface, unfold 1 puff pastry sheet. Whisk egg in a small bowl until frothy. Stir together sugar and cinnamon in a separate small bowl until combined. Brush pastry sheet with some of the egg, and sprinkle with half of the sugar mixture. Unfold remaining pastry sheet, and place on top. Brush top with egg, and sprinkle with remaining sugar mixture. Using a floured rolling pin, roll out to a 14- x 10 1/2-inch rectangle. Starting on 1 long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Starting on the other long side, roll the pastry into a tight spiral, stopping at the middle of the pastry. Brush with egg where the two spirals meet, and gently press together. Using a serrated knife, cut into 1/2-inch-thick slices. Place 2 inches apart on prepared baking sheets. Refrigerate, uncovered, until chilled, about 15 minutes. Preheat oven to 400°F. Bake in preheated oven, 1 baking sheet at a time, until golden brown and puffed, 15 to 18 minutes per batch. Let cool completely, about 15 minutes. Serve. Rate It Print