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1 package frozen puff pastry (17.3 oz, 2 sheets), thawed
1 cup granulated sugar, divided, plus extra for rolling
1 tablespoon ground cinnamon (optional)
1 large egg, beaten with 1 tablespoon water
Dust work surface with sugar and unfold one sheet of puff pastry
Sprinkle pastry with cinnamon-sugar mixture
Roll into 10×12-inch rectangle, pressing sugar into dough
Starting from short ends, tightly roll both sides toward center until they meet
Wrap in plastic and refrigerate for at least 30 minutes
Repeat with second pastry sheet
Preheat oven to 400°F and line baking sheets with parchment
Slice chilled rolls into ½-inch thick slices
Arrange on baking sheets 2 inches apart
Brush with egg wash and sprinkle with sugar
Bake 12-15 minutes until golden, flip, and bake 3-5 minutes more
Cool on wire rack before serving
Notes
Keep puff pastry cold while working for best results
Chill rolled pastry at least 30 minutes before slicing
Use sugar (not flour) for rolling surface
Space palmiers 2 inches apart—they expand significantly
Flip halfway through baking for even caramelization
Best enjoyed within a few hours of baking
Freeze unbaked sliced palmiers for up to 3 months
Bake frozen palmiers directly, adding 2-3 minutes to baking time
Wipe knife clean between slices for neat cuts
Author: Emy Hayer 20 minutes 18 minutes Desserts Baking French Vegan
