Cinnamon Palmiers

Having grown up in french Canada, I was no stranger to french pastries as a child. My father would go to the patisserie down the street and come back with pains au chocolat, almond croissants and of course, palmiers.

While getting drinks Katie and Monica this past week at MXDC, which side note is perhaps my new favorite mexican restaurant in the District, it was brought to my attention that many of the recipes on my blog are not foods one would make everyday. While I think that is definitely true in some cases (I’m looking at you macarons), I think that many of the recipes are far easier than people might expect.

Palmiers are definitely one of the latter. Super yummy and simple to make but their flakey appearance scares people from making them. No more.

Also known as elephant ears, palmiers are a great way to use up leftover scraps of puff pastry dough. Don’t have any of that lying around? Me neither! Store-bought frozen puff pastry, preferably of the all-butter variety, works just as well.

Puff pastry is already layers and layers of dough and butter but it’s the extra folding of the dough that gives palmiers their familiar look. If you are a visual learner, The Kitchn has really great step-by-step instructions on folding your puff pastry.

Ingredients (recipe adapted from The Kitchn’s classic french palmiers)

  • 1 Sheet of frozen puff pastry
  • ¼ Cup white sugar
  • 2 Tablespoons cinnamon


  • Pull puff pastry out of freezer and let thaw on counter for 30 minutes. It will be ready to work with once it is still cold but easy to unroll
  • In a small bowl, combine sugar and cinnamon
  • Roll out dough to even seems and thin out to be about ¼ inch thick
  • Sprinkle dough with sugar cinnamon mixture
  • Fold in two edges to meet in the middle
  • Sprinkle with remaining sugar
  • Fold dough in half
  • Cover dough (now in log shape) in plastic wrap and refrigerate for 30 minutes
  • Preheat oven to 425 degrees
  • Once dough has chilled, remove from oven and slice into 1 inch thick slices
  • Lay slices flat on baking sheet
  • Bake for 18-20 minutes