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Cinnamon-sugar palmiers

Servings:
Makes 3 dozen Servings
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Ingredients

  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 2 teaspoon sheets frozen puff pastry, thawed
  • 3 ounce bittersweet chocolate, melted

Preparation

Baking Directions:

Preheat oven to 375 degrees F.

In a small bowl, combine sugar and cinnamon.

Sprinkle a work surface with ½ cup cinnamon-sugar and on it, roll out puff pastry into two 9-by-11-inch rectangles.

Sprinkle each rectangle with 3 tablespoons cinnamon-sugar and gently roll over dough to adhere.

Working with 1 rectangle at a time and starting from a long edge, quickly but gently fold dough toward center 3 times in 1-inch increments.

Gently flip over dough and repeat with other long edge (once baked, cookies will look like an S-shape).

Wrap dough in plastic and freeze until very firm but not frozen, 20 minutes.

Cut dough crosswise into 1/2-inch-thick slices.

Dip both sides of each slice in remaining cinnamon-sugar.

In batches, place cookies, 2 inches apart, on a parchment lined rimmed baking sheet.

Bake until deep golden on underside, 12 minutes.

Carefully flip each cookie with a metal spatula and bake until crisp, about 5 minutes.

Transfer cookies to a wire rack set in a rimmed baking sheet and let cool completely.

With a fork, drizzle cookies with chocolate and let sit until chocolate is set, about 30 minutes.

(Store in airtight containers, up to 1 day.)

Active time: 35 minutes Total time: 1 3/4 hours + cooling