I was having a major sweet craving the other day, and we happened to have some puff pastry in the freezer, so I made Palmier cookies! In India, they sell these suuuper yummy mini palmier-type cookies called “Little Hearts”. The only issue is that I haven’t been able to find them here, yet. So, I thought I could recreate them at home!
This is honestly the easiest and most impressive-looking cookie I’ve ever made! You only need four ingredients, and five minutes of hands-on time.
First, mix up sugar (I used brown sugar, because brown is better…sugar that is LOL) and cinnamon, and sprinkle on top of the thawed puff pastry. With a rolling pin, press the cinnamon-sugar mixture into the pastry.
Then, slice the log into 1/3-1/2 inch cookies, and pinch in the middles to make an exaggerated heart. Don’t worry if you pastry starts falling apart, just re-roll it. Brush with melted butter, and sprinkle with sugar (I had sanding sugar, so I used that, but I’m sure regular sugar would be great, too).
Bake at 425 degrees Fahrenheit for 8-10 minutes. Then flip them over, and bake for another 3-4 minutes.
I love adding cinnamon to things, because after I bake, the whole house is filled with the most comforting fragrance. You can use other additions such as orange zest, fruit jams, or nutella, instead of the cinnamon if you prefer, but these are just perfect as is!
Now you have some yummy cookies to share!
Thanks for coming by, have a great week!
Cinnamon Palmier Hearts
Adapted from The Kitchn
Makes about 20 cookies
1 sheet frozen puff pastry
roughly 1/4 cup granulated, demerara, or brown sugar
1 tsp ground cinnamon
1 tablespoon unsalted butter, melted
1. Unwrap the puff pastry and lay it on a clean work surface. Cover to prevent the dough from drying out and let it thaw until completely pliable but still cool. It’s very important that the dough be completely thawed before using.
2. Mix cinnamon and sugar. Sprinkle the cinnamon sugar over the dough in a single thick coating. Run a rolling pin over the pastry to press the sugar into the dough and help it adhere.
3. Tightly roll both sides of the pastry inward so they meet in the middle. Wrap the rolled log in plastic wrap and refrigerate 20-30 minutes.
4. Pre-heat the oven to 425°F. Place a rack in the middle position.
5. Use a serrated knife to slice the roll into cookies roughly 1/3 – 1/2 inch thick. Arrange the cookies on a parchment-lined baking sheet, allowing 2 inches of expansion room between each one.
6. Brush each cookie with melted butter and sprinkle a little more sugar over the tops.
7. Bake for for 8-10 minutes, then flip them over, and bake for another 3-4 minutes. Allow to cool for 10 minutes on cookie sheet. Store in an airtight container. Cookies will be less crispy but still delicious the next day.