Description
Crisp, flaky, cinnamon-sugar Mexican palmiers made with puff pastry, butter, and a golden caramelized finish.
Ingredients
Scale
- 1 sheet puff pastry, 14 ounces, thawed but still cold
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 2 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Stir together the granulated sugar, ground cinnamon, and fine salt in a small bowl.
- Sprinkle a little cinnamon sugar on the work surface and place the cold puff pastry sheet on top.
- Brush the pastry with melted butter, sprinkle generously with cinnamon sugar, and gently roll the sugar into the dough.
- Fold both long sides toward the center, then fold each side inward again so they meet in the middle. Fold one side over the other like closing a book.
- Slice the folded pastry into 1/2-inch pieces and place them cut side up on the baking sheet with space between each one.
- Bake for 10 minutes, carefully flip each pastry, then bake for 6 to 8 minutes more until golden and caramelized.
- Cool on the baking sheet for 5 minutes, then transfer to a rack and let the sugar set before serving.
Notes
- Keep the puff pastry cold for the best flaky layers.
- Chill sliced pieces for 10 minutes before baking if the dough feels soft.
- Use parchment paper because caramelized sugar can stick to the pan.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 pastry
- Calories: 165
- Sugar: 17g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Orejas, Mexican palmiers, puff pastry cookies, cinnamon sugar pastries, pan dulce