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Cherry and cinnamon palmiers

  • 0:20 Prep
  • 0:16 Cook
  • Makes 20


  • 1 1/2 tablespoons white sugar
  • 1/4 teaspoon ground cinnamon
  • 1 sheet frozen ready-rolled Puff pastry, partially thawed
  • 2 teaspoons cherry jam


  • 1
    Preheat oven to 220°C/200°C fan-forced. Line 1 large baking tray with baking paper.
  • 2
    Place a 30cm x 35cm piece of baking paper on a flat surface. Combine sugar and cinnamon in a bowl. Draw a 25cm square in the centre of baking paper. Sprinkle sugar mixture evenly over square. Top with pastry. Press lightly on pastry to secure sugar mixture. Spread with jam.
  • 3
    Fold 2 opposite edges of pastry to meet in centre. Repeat. Fold 1 side on top of other to form a log. Cut log into 1cm-thick slices. Pinch the base of each slice firmly to form a ‘Y’ shape. Place on prepared tray, 4cm apart.
  • 4
    Bake for 10 minutes. Turn over. Bake for 5 to 6 minutes or until golden and puffed. Serve.

Source: taste.com.au


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