Flaky, buttery palmiers made with puff pastry, spiced with ground cinnamon and cloves.
- One sheet store-bought frozen puff pastry, thawed
- 1 cup granulated sugar (105g)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Want to make more cookies? Use another sheet of puff pastry! No need to double the sugar or spices, as there will be plenty. I would suggest taking one sheet all the way through the process (up until the bake), before handling the other (leave it in the fridge until needed).
- Prep two large baking sheets with parchment paper, set aside. In a small bowl, whisk together your sugar and spices until evenly combined. Set aside. Thaw your sheet of puff pastry as per the instructions listed on the box (if not done so already).
- Sprinkle a 1/4 cup of your sugar mixture into a generally even layer on your work surface, lay your puff pastry on top, and then sprinkle the other 1/4 cup of your sugar overtop of the puff pastry, roughly smoothing out into an even layer with your hand. Roll out the puff pastry into a larger, thinner rectangle (mine was ~14×16 inches, about 1/4 inch thick). Trim the sides so you have flat edges along each side.
- The sugar will get pressed into the puff pastry as your roll. I’ll give it a few good rolls, flip the puff pastry over, and then a few more rolls on the other side. Save the excess sugar and add it back to the bowl to use again.
- Working from the outside-in, fold the long sides of your puff pastry inwards about halfway to the center. Then fold both sides again until the folds meet exactly at the middle (you may have to unfold and readjust to get it just right). Finally, fold one half over the other like you’re closing a book.
- See my GIF in the blog above to see how the folding should look—feel free to sprinkle more sugar overtop each fold as you go!
- If your puff pastry is feeling a bit sticky or loose, wrap it plastic and place in the fridge for 15 minutes to firm back up before cutting. On a cutting board, slightly trim the ends so they’re nice and straight, then beginning cutting your pastry into ~1/2 inch strips.
- Dip each strip into the remaining sugar mixture and then place them onto your prepared baking sheets, spaced a few inches apart, gently spreading apart where the folds meet on each piece to make little “V” shapes. Place in the fridge for 30 minutes, preheat the oven to 400°F in this time.
- Bake both sheets on the upper and lower thirds of your oven for 8-10 minutes, take both sheets out and carefully flip each piece over, and then bake for an additional 5-6 minutes on the other sides until nice and golden (keep an eye on them during that first baking period and make sure to rotate your pans from top to bottom so they don’t burn). Let cool for about 5 minutes on the baking sheets before transferring to a separate rack to cool completely.
- Two Biggest TIPS:
- Keep the pastry cold throughout the process! This makes it both easier to work with and results in a flakier end result. So if it ever starts to feel super loose, sticky, or difficult to handle—throw it in the fridge for a good 20 minutes to firm back up.
- Watch your bake times and make sure to rotate your pans if baking two sheets at a time!
- Want to make more cookies? Use another sheet of puff pastry! No need to double the sugar or spices, as there will be plenty. I would suggest taking one sheet all the way through the process (up until the bake), before handling the other (leave it in the fridge until needed).
- If you’re doubling this recipe and baking both sheets of puff pastry, you’ll most likely need two rounds of baking depending on how many pieces you can fit on each tray. Bake two sheets at a time and let your baking sheets cool down a bit before baking with them again.