- 60g of Sugar
- 2 teaspoon on ground cinnamon (depending on how strong you like your cinnamon, we like it VERY strong! Yuuuuum x)
- 1 30cm of ready to roll pastry of the puff variety (if you are LAZY. Otherwise you could obviously make your own, but tbh we wouldn't know how to cuz we always take the short cut)
- melt 35g of unsalted butter in a pan before starting
- Preheat the oven to 200oC. Line a large baking tray with paper.
- Mix the cinnamon and the sugar together in a bowl then put half of it on a worktop (clean obviously) put the ready made (or fresh) pastry on the work surface and sprinkle the rest of the sugar on top. Flatten the pastry with a rolling pin to secure the sugar into the pastry dough, brush on half of the melted butter and roll the pastry into a long 'sausage' shape and slice the pastry into little sections.
- Make the strips of pastry into cute rolled shapes and put them into the freezer for around 15-20 minutes (until firm) tightly wrapped in cling film or plastic wrap.
- Put them in a prepared tray with around 1-2 cm gap between each one to allow for spreading. Bake them for around 10 mins or until they start to caramelise. Then flip the palmiers and bake for another 2 mins. Allow them to cool caramelised side facing upwards.
You can keep the palmiers for up to a week in an airtight container.
These are so delicious. Tell us how your baking went!
Byeeeeeeeeeeeeeeeee,
Hanily x
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