I tried out the basic cinnamon palmiers recipe I found on line then adjusted and tried again. Much better results the second time. I also adjusted the instructions to be suitable for children since I’m planning to have cub scouts bake these.
So here is my version
- 80g granulated sugar
- 2 teaspoons ground cinnamon
- 55g butter
- 250g puff pastry
- Preheat the oven to 200° C
- Put a layer of baking paper (parchment) on to 2 baking trays.
- Put the butter in a saucepan on a low heat. Stir with a wooden spoon until it has melted. Then add the sugar and cinnamon, and mix until it forms a paste.
- Put a handful of flour on the counter or pastry sheet (this stops the dough sticking to the counter when you roll it out). Using a rolling pin roll the pastry dough into a large rectangle, (about 40cm by 30cm).
- Put a spoonful of sugar mixture onto the dough then using the back of the spoon spread the cinnamon sugar paste in a thin, even layer over the dough. (Use a spatula to get the last of the sugar mixture out of the saucepan).
- Put a small mark halfway down of the long sides so you know where the middle is. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle.
- Slice the pastry roll into 0.5cm palmiers, (they will look like little scrolls) and arrange them on the baking sheets. Leave plenty of space as these will more than double in size.
- Bake them for 12-15 minutes, until they puff and turn golden brown. Remove them from the baking sheet and serve warm or at room temperature.