Name: Cinnamon Spice Palmiers Recipe
Prep time: 45 min
Cook time: PT-490854H22M18S
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets); 1 cup (200g) granulated sugar; 2 and 1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground cardamom; 2 teaspoons orange zest (optional)

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Introduction

Cinnamon Spice Palmiers are delicate, flaky pastries bursting with warm spices like cinnamon, nutmeg, and cardamom. These elegant cookies are perfect for a cozy afternoon treat or a special holiday gathering. Whether made with homemade or store-bought puff pastry, they’re surprisingly easy to prepare and impressively delicious.

The image shows many small cinnamon roll pastries arranged closely together on a dark textured surface that is now a white marbled texture. Each pastry is made of two main layers: a golden, baked outer layer that is crispy and flaky, and a rich brown cinnamon filling spiraled tightly inside. The edges of the rolls are coated with granulated sugar, adding a sparkly, grainy texture visible in the light. The pastries are unevenly shaped with small crumbs scattered between them, giving a fresh baked look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
1 cup (200g) granulated sugar

2 and 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1 teaspoon ground cardamom
2 teaspoons orange zest (optional)

Instructions

Step 1: Prepare your dough. If using homemade rough puff pastry, refrigerate through the second chill stage. If using store-bought puff pastry, ensure it is fully thawed before starting.
Step 2: Mix the sugar, cinnamon, nutmeg, and cardamom together. Divide the mixture evenly into two bowls. Stir orange zest into one bowl only.
Step 3: Sprinkle a generous amount of the sugar-spice mixture without orange zest onto a clean work surface and coat your rolling pin with some of it. Remove half of the dough from the refrigerator and roll it into a 10-inch square, adding more sugar-spice mixture as needed to prevent sticking. Trim edges for a neat square.

Step 4: Evenly sprinkle half of the sugar-spice mixture with orange zest over the rolled dough. Press the mixture gently into the dough with the rolling pin. Cut a small slit at the center of the bottom edge as a guide.
Step 5: Roll the left edge tightly toward the center, then do the same with the right edge to form a tight “log.” Wrap the log in plastic wrap or parchment paper and chill for at least 30 minutes (up to 2 days).
Step 6: Repeat steps 3 to 5 with the second half of the dough. Save any leftover sugar-spice mixture to sprinkle on the cookies before baking.

Step 7: Preheat the oven to 400°F (204°C). Line 2–3 baking sheets with silicone mats or parchment paper.
Step 8: Remove the chilled logs from the refrigerator and unwrap. Trim the rounded ends to create straight edges. Slice each log into approximately 3/8 inch thick slices. Arrange slices 2 inches apart on baking sheets. If any cookies unravel, gently re-roll them back into shape. Sprinkle any leftover sugar-spice mixture on top.
Step 9: Bake the cookies for 8–9 minutes until they puff and expand. Remove the sheets and carefully flip each cookie. If any cookies lost their shape, gently press them back together with a fork or spoon.

Step 10: Return the cookies to the oven and bake for an additional 10–12 minutes until golden brown. (For store-bought puff pastry, this second bake may be closer to 8 minutes.)
Step 11: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. They are also delicious when enjoyed warm.

Tips & Variations

Use fresh orange zest for a bright citrus note, or omit it for a more traditional cinnamon flavor.

Keep the dough well chilled throughout to prevent sticking and maintain a crisp, flaky texture.
If the logs become too soft to slice cleanly, return them to the refrigerator for 10–15 minutes before slicing.
Try sprinkling a pinch of coarse sugar on top before baking for extra crunch and sparkle.

Storage

Store leftover palmiers in an airtight container at room temperature for up to one week. Reheat briefly in a low oven if you prefer them warm, but they are best enjoyed fresh or within a few days.

How to Serve

A white plate with detailed floral patterns holds a pile of cinnamon-sugar puff pastry palmiers, each shaped like a curled heart with visible layers of crunchy golden-brown pastry and cinnamon filling. The pastries have a light dusting of sugar crystals and cinnamon, giving a slightly textured look. A silver spoon rests on the right side of the plate. The background is a white marbled surface. Near the plate, there is a small bowl containing cinnamon sugar mixture and a cup filled with light brown coffee foam visible at the edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puff pastry instead of homemade?

Yes, store-bought puff pastry works well and saves time. Just make sure it is fully thawed before rolling and shaping the dough.

What causes the cookies to lose shape during baking?

This can happen if the dough is too warm or if the slices are cut too thick. Keeping the dough cold and slicing evenly helps maintain the classic palmier shape. If cookies do lose shape, you can gently press them back together during flipping.