Cinnamon Palmiers (Print Version)

# Ingredients:

01 - 1 sheet puff pastry, thawed (24cm/10-inch square).
02 - 1/3 cup sugar.
03 - 1 teaspoon cinnamon.

# Instructions:

01 - Mix cinnamon and sugar in a small bowl.
02 - Sprinkle 2 tablespoons of cinnamon sugar on the pastry surface, spreading evenly.
03 - Roll with a rolling pin to press sugar into the pastry.
04 - Flip pastry, repeat sugar sprinkling and rolling on the other side.
05 - Fold the long edges halfway to the center and roll to flatten.
06 - Fold the edges to meet in the middle.
07 - Sprinkle half of the remaining sugar over the folds and roll again.
08 - Fold the halves together to make 6 layers.
09 - Chill the pastry in the fridge for 15 minutes.
10 - Heat the oven to 400°F.
11 - Cut the chilled pastry into 1cm strips.
12 - Dip the cut edges into the remaining sugar mixture.
13 - Place strips on a lined baking tray, keeping them 2 inches apart.
14 - Bake for 14 minutes until the sugar caramelizes.
15 - Carefully flip the strips and bake for 4 more minutes until golden.
16 - Cool the pastries on a rack lined with parchment paper.

# Notes:

01 - Line the cooling rack with parchment paper to prevent sticking from the hot caramel.
02 - Let pastries cool completely before storing.
03 - Best eaten the same day while crispy.

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