Sweet and Crunchy Cinnamon Palmiers

Method

15 steps

1. 1

   Mix the cinnamon and sugar together in a small bowl.

2. 2

   Sprinkle the surface of the pastry with about two tablespoons of the cinnamon sugar mixture (you can lightly use your fingers to spread it out evenly if necessary).

3. 3

   Now roll over the surface of the pastry with a rolling pin to press the sugar mixture into the pastru.

4. 4

   Gently flip the pastry sheet over and repeat steps 2 and 3 on the other side.

5. 5

   Now fold the longest edges half way into the centre of the pastry and roll over with the rolling pin.

6. 6

   Fold the pastry again so that the two edges meet in the middle.

7. 7

   Sprinkle the pastry again with about half of the remaining sugar mixture and then roll over the pastry with the rolling pin again.

8. 8

   Fold the two halves together so that you end up with 6 layers of pastry in one long strip.

9. 9

   Chill the pastry in the fridge for 15 minutes.

10. 10

    Preheat oven to 200 °C (400 °F).

11. 11

    Remove the pastry from the fridge and slice into 1cm strips.

12. 12

    Dip the cut edges into the remaining cinnamon sugar mix and place onto a lined baking tray (leave room for the palmiers to spread – about 2 inches).

13. 13

    Bake palmiers for about 14 minutes or until the sugar has caramelised on top and then turn them over carefully using tongs or a spatula.

14. 14

    Bake for a further 4 minutes or until the other side of the palmier has lightly browned.

15. 15

    Transfer the palmiers to a cooling rack to cool completely (I suggest that you place a piece of baking paper on the cooling rack first because the palmiers are sticky with molten sugar when they are first taken from the oven – the paper stops them from sticking to the cooling rack!)