09 February, 2008


  • 1 box frozen puff pastry, thawed
  • 1 stick unsalted butter at room temperature
  • 2 cups light brown sugar
  • 4 Tbsp. cinnamon
  • flour for dusting

Preheat oven to 350°F.

Lightly dust surface with flour and roll out a sheet of puff pastry until it’s about 18″ by 14″.

Spread half the stick of butter evenly across the pastry. Mix brown sugar and cinnamon and evenly spoon half of this mixture across the buttered pastry. With your palms, gently press the sugar into the puff pastry to help it “stick” to the butter.

Beginning at left edge, roll the dough, jelly roll style, to the center line. Repeat with the right edge. This will result in the dough having almost an eyeglasses shape.

With a sharp knife, cut 1/2 inch slices of dough, and place the eyeglass-shaped slices on a cookie sheet lined with parchment paper. This will be somewhat messy.

Repeat with other sheet of puff pastry.

Bake for approximately 15 minutes or until light brown. Cool completely on wire racks.

Makes about 4 dozen palmiers.