No-waste Mini Cinnamon Sugar Palmiers

Super cute, crunchy and cinnamon-y pastry biscuits, perfect for afternoon tea.

So, this isn’t exactly a strict ‘recipe’ to follow, more like a ‘guideline’ kind-of situation, as I’m sure everyone will have different amounts of pastry scraps leftover after making tarts/pies/pastry related things. Feel free to make these with a full piece of pastry- just use enough cinnamon and sugar to cover the whole sheet. And be sure to keep these in the oven a touch longer than you’re used to, because you want these to really caramelise and become super crunchy and flaky.

Recipe

Ingredients

Scraps of puff pastry

Softened unsalted butter

Caster sugar

Ground cinnamon

1 egg

Demerara sugar (raw/turbinado sugar)

Preheat oven to 190°C, or 375°F. Line a baking tray with baking paper.

Roll out your pastry scraps into a rectangle, about 2 mm thick. Spread a thin layer of butter over the pastry, making sure to get right to the edges.

Evenly sprinkle enough caster sugar to thinly cover the whole sheet of pastry. Lightly sprinkle some cinnamon over the sugar, enough to suit your taste.

Starting at one end of the rectangle, tightly roll up the pastry into a spiral, yet stop at the halfway point of the pastry rectangle. Repeat with the other side of the pastry, rolling into a spiral until halfway. Push both scrolls together (they should push together to look like the top of a love heart).

Whisk the egg in a small bowl, then use a pastry brush to lightly coat the whole pastry. Sprinkle over the demerara sugar, pushing it onto the pastry to stick.

Using a sharp knife, slice ½ cm slices off the pastry, then place on lined baking tray facing upwards, so you can see the swirls of cinnamon sugar.

Bake for 20-30 minutes or until deeply caramelised and golden brown. Cool completely on tray.

​DIFFICULTY	​INGREDIENTS	PREP TIME	COOK TIME
Easy	​6	10 minutes	20-30 minutes