Easy French Cinnamon Palmiers your 5 year old child can make with little assistance.
My inner child loves these cookies as much as your child will. Explore in your own home kitchen with baking homemade treats that will keep your kids entertained for an hour or so! Warning, you may need to equip them with a broom and dust pan, but don't worry clean up is quick.
This will also help keep the little ones occupied before and after lunch or dinner with a game or movie so you parents can get some weekly SIP work done. These Palmiers aren't limited to the little ones, I guarantee kids of all ages and adults will love these tasty light crunchy treats.
Word is that there's a heat wave coming our direction, try to stay cool over the next week or so. If you're lucky enough to have a pool in your yard, Palmiers are also great poolside treats. AND, I must admit I'm so envious of those of you who have pools in your backyard! There's no better way to beat the heat.
These delicious cookies also go well along side a scoop of your favorite sorbet or classic vanilla ice cream topped with cocoa nibs. Enjoy!
Stay safe & healthy!
(see recipe below)
Easy Mini Cinnamon Palmiers Cookies
These French cookies are also known as elephant ears. They are light, flaky, butter cookies that are perfect to enjoy as a treat or dessert with friends and family.
Yields approximately 12-14 cookies
1 sheet puff pastry, thawed in refrigerator, sold in a box of 2 sheets, we recommend Pepperidge Farms or Trader Joe's puff pastry.
1 tablespoon unsalted butter, melted
2/3 cup granulated sugar
1 teaspoon good ground cinnamon
A pinch fine sea salt, regular salt is okay
Preheat an oven to 450 degrees.
In a medium size bowl combine the sugar and cinnamon, mix well so it is one even color. Sprinkle half (1/3 cup) of the cinnamon sugar mixture on a large cutting board or clean work surface. Gently spread out the sugar mixture to make a 13x15 rectangle.
Unfold one sheet of the thawed puff pastry dough on top of the cinnamon sugar mixture on the cutting board or work surface. Melt the tablespoon butter in a microwave for 1 minute or in a small skillet on medium low heat. Lightly brush the dough with the melted butter. Pour the other half of the sugar mixture on top of the dough, spread so that it is evenly covered.
With a rolling pin gently roll once or twice over the dough to press the cinnamon sugar on both sides of the dough. Gently roll out the dough to a 13x15 rectangle.
Gently roll the dough’s left and right sides inward towards the middle. Both rolls will need to be about the same size in thickness. Be sure when you roll the dough towards the center that they are not too loose, to help keep most of the sugar mixture inside. After you roll the sides of the dough rolls, place one folded roll on top of the other creating one single roll, similar to closing an open book. Gently press in place and tighten the rolls if needed. Then gently turn the dough to a horizontal position leaving it on the cutting board or surface in front of you.
With a sharp butter or chef knife, make ¾ - inch wide cuts until all the dough has been cut in ¾-inch wide pieces. You should have about 12-14 pieces of cut dough.
Place each of the dough pieces on a baking sheet cut side faced up with space between them. Your rolled cut dough pieces will look somewhat heart-shaped.
Bake for 12-14 minutes, flip the cookies halfway with a spatula so that the sugar can caramelize on both sides of the cookies. The cookies should have a nice golden light brown coloring on both sides, giving them a nice crunch.
Careful the cookies and baking sheet are very hot when they first come out of the oven. Allow the cookies to cool, this will help them get even more crunchier as they cool on the baking sheet. Enjoy them with a cup of hot cocoa, tea, or coffee as they do in France, or serve as a dessert. They are delicious with a scoop of vanilla ice cream.
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