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Cinnamon-Sugar Palmiers using Homemade Inverted Puff Pastry

Palmier (French for Palm Tree) is a pastry in the shape of a palm leaf or an elephant's ear. It is thought to have originated in France around the turn of the 20th century�(Courtesy: Wikipedia). Palmiers are made of puff pastries,�a dough similar to that used for croissant, but without the yeast.�Th


For the Dough (Dxe9trempe)

  • 250 gms Flour
  • 130 ml Water
  • 50 gms Butter Melted
  • 3/4 teaspoon Salt - (I omitted salt as I used salted butter)

For the Floured Butter (Beurre Manixe9)

  • 215 gms Butter
  • 85 gms Flour

For the Cinnamon-Sugar Palmiers

  • Puff pastry - as given above
  • 1 cup Sugar
  • 1 teaspoon Cinnamon powder (or more)


  • Mix all the ingredients of dough together well till you get a soft ball of dough. Flatten into a square and cover with clingfilm and refrigerate for a couple of hours .
  • For the floured butter, mix butter and flour together till well blended. Flatten it out to a rectangle where the length is double the size of the dough. Cover with cling film and refrigerate for a few hours.
  • Now starts the messy part. You can find the step-by step pictorial instructions here.
  • Sprinkle the work surface with some flour. Place the floured butter and place the dough on top of the floured butter on either left or right side. Fold the top 1/3 of the beurre manixe9 down, then fold the whole lot in half. Roll out a little in both directions to speed cooling, film and pop in the fridge until well chilled. Give the dough a 1/4 turn. Roll out. Fold the top down and the bottom up to meet at the centre. Fold the whole lot in half. Roll out a little and chill as usual. Repeat the procedure and chill. Your puff pastry is ready.
  • For the Cinnamon-Sugar Palmiers.
  • Mix the sugar with cinnamon well and keep aside. Sprinkle some sugar mixture on the work surface. Roll out the puff pastry into a rectangle(15" x 12"). Sprinkle the sugar cinnamon mixture generously to form a thin layer. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle.
  • Preheat the oven to 200C.
  • Slice the pastry crosswise into 1/4-inch palmiers u2013 theyu2019ll look like little scrolls - and arrange them on a parchment-lined baking sheet. Bake them for 12-15 minutes, until they puff and turn golden brown. Remove from baking sheet and let it cool completely before serving.