Cinnamon Spice Palmiers with Rough Puff Pastry
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup cold unsalted butter, cut into small 1/2-inch cubes
- 1/2 teaspoon salt
- 1/2 cup ice-cold water
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom (optional)
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Use a pastry cutter or your fingertips to quickly rub the butter into the flour. You want to leave large, pea-sized chunks of butter intact. Do not overwork it; those chunks are what make the pastry flaky.
- Pour the ice-cold water into the flour mixture. Use a spatula to gently stir until a shaggy dough begins to form. If it is too dry, add one more tablespoon of water. Turn the dough onto a lightly floured surface and press it into a rough rectangle.
- Roll the dough into a long rectangle about 1/2 inch thick. Fold the top third down to the center, then the bottom third up over that (like a letter). Rotate the dough 90 degrees and repeat this process three more times. Wrap the dough in plastic and chill in the fridge for at least 30 minutes.
- While the dough chills, whisk together the granulated sugar, cinnamon, nutmeg, and cardamom in a small bowl. This will be the sweet, spiced heart of your palmiers.
- Sprinkle half of your cinnamon sugar onto your work surface. Place the chilled dough on top and sprinkle the remaining sugar over the dough. Roll the dough out into a large rectangle, roughly 10×16 inches, pressing the sugar into the dough as you roll.
- Find the center of the rectangle. Fold the two short ends toward the center so they meet halfway. Fold them again so the folds meet at the center line. Finally, fold one half over the other, like closing a book. You should now have a long, narrow strip of many layers. Wrap and chill for another 20 minutes.
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Slice the chilled log into 1/2-inch thick pieces. Place them on the baking sheets, cut-side up, leaving 2 inches of space between them. Bake for 10-12 minutes per side, flipping halfway through, until they are deeply golden brown and caramelized.