Cinnamon and Sugar Palmier
I kinda just made these since I had extra dough, but they’re so good it’s worth using a whole sheet of dough on!
-One sheet of puff pastry (or two since the box usually comes with two). Don’t forget to defrost it, at least until it unfolds easily.
-Room temperature butter- to taste, but at least a few decent sized pats. Make sure they’re super soft.
-1/2 cup of sugar and 2-3 tablespoons of cinnamon.
Spread the butter, sugar and cinnamon on the pastry. Be generous. Then roll the pastry up until you have a log. You can also make the more complex palmier design by doing two rolls until they meet in the middle. It’s pretty that way and looks expensive!
Slice the roll carefully so you don’t squish it, then using a spatula with no holes, transfer the pastry to a cookie sheet lined with foil that you’ve sprayed with cooking spray (trust me, you want to use the foil!). It’s okay if some of the sugar falls onto the cookie sheet, it’ll melt out the bottom and then the underside of the cookies will have a nice sugary glaze.
Bake them at 375 for 10 minutes or so (watch them though!) until the pastry is golden and puffy. They are the best when they’ve cooled slightly but are still warm.