Sweet and Crunchy Cinnamon Palmiers

• Vegetarian

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/3 cup Sugar

• Bread & Baked Goods

  • 1 sheet Ready rolled puff pastry

Found on thelinkssite.com

Description

Ingredients

• 1 sheet ready rolled puff pastry (approx. 24cm or 10 inch square)
• ⅓ cup of sugar
• 1 teaspoon of cinnamon

Directions

• Thaw the puff pastry sheet in the fridge for 30 minutes.
• While the pastry is thawing mix the cinnamon and sugar together.
• Once the pastry has thawed, sprinkle the surface 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 surface.
• Gently flip the pastry sheet over and repeat steps 3 and 4 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 6 layers of pastry in one long strip.
• Chill the pastry in the fridge for 15 minutes.
• Preheat oven to 200 °C (400 °F).
• Remove the pastry from the fridge and slice into 1cm 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 2 inches).
• Bake palmiers for about 14 minutes or until the sugar has caramelised on top and then turn them over carefully using tongs or a spatula.
• Bake for a further 4 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!)