These Orange Cinnamon Palmiers are light and flaky with a mild hint of orange, cinnamon, and nutmeg. Using the pre-packaged puff pasty makes them ever so easy to make!
*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
I was looking for a sweets recipe one day that was simple to make and light in taste. I found and adapted this recipe from Anne Burrell over at the Food Network and was very pleased with the results.
They'd be absolutely perfect with a spot of tea in the afternoon or for a ladies' lunch or shower. Just lovely!
**Note - This recipe (as written) yields about 1 dozen palmiers. However, I doubled the recipe (as shown in my pictures). You can adapt the number of ingredients to suit your needs.
ORANGE AND CINNAMON PALMIERS
½ cup granulated sugar
1 tablespoon ground cinnamon
½ teaspoon cardamom
â…› teaspoon fresh grated nutmeg
2 tablespoons orange zest
2 tablespoons melted butter
½ package frozen puff pastry, thawed
All-purpose flour for rolling out pastry
-Combine the sugar, cinnamon, nutmeg, cardamom, and orange zest in a bowl.
-Using a rolling pin, roll the puff pastry onto a floured surface and into an even rectangle about â…›" thick.
-Gently brush the surface of the pastry with melted butter.
-Sprinkle the cinnamon, and sugar mixture evenly over the surface of the puff pastry, making sure to press the mixture gently into the pastry.
-Place your rolled dough (baking sheet and all) in the freezer for approximately 30 minutes. This makes for easier cutting where you're ready to bake your palmiers.
-Preheat your oven to 400 degrees.
-Cut the dough into ¼" thick slices and lay them on a parchment-lined baking sheet, allowing room for them to grow.
-Bake your palmiers for 12 minutes and then, using a spatula, turn your cookies over and bake for an additional 6 or 7 minutes or when your cookies are a nice golden brown.
-Allow to cool on a cooling rack before serving.
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-Grab your cup of tea and a few moments to relax, and then savor the flavors.
Renee says
Dear Anonymous,
I can hardly believe I left the orange zest out of a recipe with orange in the title! I am so sorry. I've since corrected my error (thank you so much for pointing it out to me). It's 2 tablespoons orange zest from two oranges.
I hope you make them and they turn out well. They were quite delicious (especially with the zest 🙂
Anonymous says
These sound delish and I'd love to make them (and also share recipe with a friend who adores orange zest.) Reading the recipe, I'm not sure I see how much zest you used (ingredient list). Could you share that piece of info? Thanks so very much.
:o)
The Vanilla Bean Baker says
I've never made palmiers before and you make it look so easy. Love the combination of the spices with the oranges. I'm betting these disappeared in a hurry.
SweetSugarBelle says
I've always wanted to try this type of cookie but have been a little intimidated! Thanks for the pics!
Lana @ Never Enough Thyme says
I love making palmiers - the puff pastry is so easy to use. I make several sweet versions and some savory, too. Love your combination of spices with the orange zest in these!