These Cinnamon & Spice Palmiers are a delightful French treat that combines flaky, buttery layers with a warm, aromatic blend of cinnamon and spices. Perfectly crisp on the outside and tender within, each bite offers a symphony of textures and flavors that feel both indulgent and comforting. With just 20 minutes in the oven, they’re surprisingly quick to bake, though the homemade rough puff pastry adds an extra touch of love and patience.
Whether you’re hosting a gathering or simply treating yourself, these palmiers are a crowd-pleaser, yielding 36-40 golden, heart-shaped delights. The rich aroma of cinnamon wafting through your kitchen will make the prep time—just an hour, or a bit longer if you craft the dough from scratch—feel entirely worth it. Serve them warm for an unforgettable dessert experience.
Ingredients for Cinnamon & Spice Palmiers
- Dough:
- 1 lb homemade rough puff pastry (or store-bought frozen & thawed puff pastry, 2 sheets)
- Sugar Spice Mixture for Rolling & Filling:
- 1 cup (200g) granulated sugar
- 2 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 2 teaspoons orange zest (optional)
Step-by-Step Instructions
- Prepare the Dough: If using homemade rough puff pastry, prepare it through the 2nd refrigeration. For store-bought puff pastry, ensure it’s thawed.
- Make the Sugar Spice Mixture: Combine granulated sugar, cinnamon, nutmeg, and cardamom. Divide evenly into 2 bowls. Stir orange zest into one bowl. The first half (without zest) is for rolling; the second half (with zest) is for filling.
- Roll Out the Dough: Sprinkle the first sugar spice mixture (without zest) on a work surface and rolling pin. Roll dough into a 10-inch square, adding more mixture as needed to prevent sticking. Trim uneven edges if necessary.
- Add Filling & Shape: Sprinkle half of the second sugar spice mixture (with zest) evenly over the dough. Roll the left and right edges tightly toward the center. Wrap the “log” in plastic wrap or parchment paper.
- Repeat & Chill: Repeat steps 3-4 with the second half of dough. Chill logs for 30 minutes or up to 2 days in the refrigerator.
- Preheat & Prepare: Preheat oven to 400°F (204°C). Line baking sheets with silicone mats or parchment paper.
- Slice & Arrange: Remove logs from the fridge, unwrap, and trim ends. Slice into 3/8-inch thick pieces. Arrange 2 inches apart on baking sheets and sprinkle with any leftover sugar spice mixture.
- Bake: Bake for 8-9 minutes, flip cookies, and reshape if needed. Bake for another 10-12 minutes (or 8 minutes for store-bought pastry) until golden brown.
- Cool & Serve: Let cool for 5 minutes on baking sheets, then transfer to a wire rack. Enjoy warm or store in an airtight container for up to 1 week.
Time-Saving Tips for Perfect Palmiers
If you’re short on time, opt for store-bought puff pastry instead of making homemade rough puff pastry. This can save you up to 3 hours! To speed up the process further, prepare the sugar spice mixture in advance and store it in an airtight container. When ready to bake, keep the dough cold by working in small batches and returning unused portions to the refrigerator immediately.
Creative Variations to Spice It Up
Experiment with different flavors by swapping out the spices. Try ginger and cloves for a warm, festive twist, or add a pinch of chili powder for a subtle kick. For a nutty flavor, sprinkle finely chopped almonds or pecans over the sugar spice mixture before rolling. You can also drizzle melted chocolate over the cooled palmiers for an indulgent finish.
Storage & Reheating Tips for Freshness
Store your palmiers in an airtight container at room temperature for up to 1 week. To maintain their crispiness, place a piece of parchment paper between layers. If they soften, reheat them in a 350°F (175°C) oven for 3-5 minutes to restore their crunch. Avoid microwaving, as it can make them chewy.
Equipment Guidance for Effortless Baking
Use a silicone baking mat or parchment paper to prevent sticking and ensure even baking. A bench scraper or pizza cutter is essential for trimming the dough edges neatly. For precise slicing, a sharp serrated knife works best. Keep a small bowl of water nearby to dampen your fingers if the dough starts to unravel while shaping.
Serving Suggestions for a Sweet Treat
Serve these palmiers as a delightful dessert or a fancy snack with a cup of espresso or tea. For a special touch, pair them with a dollop of whipped cream or a scoop of vanilla ice cream. They also make a beautiful addition to a dessert platter at parties or holiday gatherings.
Cinnamon & Spice Palmiers Recipe
Ingredients
Dough
- 1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
Sugar Spice Mixture for Rolling & Filling
- 1 cup granulated sugar 200g
- 2 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 2 teaspoons orange zest optional
Instructions
- Dough: Prepare homemade rough puff pastry dough through 2nd refrigeration. If using store-bought frozen puff pastry, make sure it’s thawed.
- Sugar Spice Mixture: Combine the granulated sugar, cinnamon, nutmeg, and cardamom. Evenly divide mixture into 2 bowls. Stir orange zest into half. The 1st half without the orange zest will be used for rolling out the dough in the next step. The 2nd half with the orange zest will be used for filling the rolled out dough in step 4.
- Sprinkle a generous amount of the 1st sugar and spice mixture (the one without the orange) onto a large work surface. Coat rolling pin with mixture as best you can. Remove dough from the refrigerator and, if using homemade rough puff pastry, cut in half. If using thawed store-bought puff pastry, which is typically two 9-inch square sheets of dough, work with 1 sheet at a time and unfold the sheet you’ll work with first. Place 2nd half of dough back in the refrigerator. Always best to keep dough cold before working with it. Roll dough into a 10-inch square, sprinkling more sugar spice mixture onto the dough as much as necessary to prevent the rolling pin from sticking. Do your best to keep the edges straight and do your best to smooth out the creases if using store-bought dough. Use a bench scraper, sharp knife, or pizza cutter to cut uneven edges if necessary.
- Filling & shaping: Sprinkle half of the 2nd half of sugar spice mixture (the one with the orange zest) evenly on top. Run rolling pin over the sugar spice filling to press it down into the dough as best you can. Cut a tiny slit in the very center of the bottom edge of the square. This is a visual mark for you so you know where the center is. Slowly and tightly roll the left edge into the center. Slowly and tightly roll the right edge into the center. Carefully wrap “log” tightly in plastic wrap or parchment paper.
- Repeat steps 3 and 4 with 2nd half of dough. Save any excess sugar spice mixture left on your work surface to sprinkle on cookies before baking. Chill “logs” for 30 minutes or up to 2 days in the refrigerator.
- Preheat oven to 400°F (204°C). Line 2-3 baking sheets with silicone baking mats or parchment paper.
- Remove logs from the refrigerator and unwrap. Slice off the rounded ends so each end is straight and even. Slice each log into 3/8 inch (just under 1/2 inch) thick slices. If the logs or cookies unravel as you shape the cookies, which is bound to happen, re-roll back together. You’ll have around 36-40 evenly sliced cookies. Arrange 2 inches apart on prepared baking sheets and sprinkle any leftover excess sugar spice evenly mixture on top of each.
- Bake, rotate, finish baking: Bake for 8-9 minutes. Cookies will be beginning to puff up/expand in the oven. Remove from the oven and flip each over. If cookies have lost shape, use a fork or spoon to roll/tighten back together. Continue baking for 10-12 minutes or until golden brown. (Note: If using store-bought puff pastry, the time may be closer to 8 extra minutes instead of 10-12. Just bake until golden brown.)
- Remove from the oven and cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely. Or enjoy the cookies warm.
- Cover and store leftover pastry cookies for up to 1 week at room temperature.