Ingredients

• For the dough:
• 250 g - flour
• 130 ml - water
• 50 g - melted butter
• 3/4 tsp - salt
• For the floured butter:
• 215 g -butter
• 85 g - flour
• For the cinnamon-sugar palmiers:
• 1 cup - sugar
• 1 tsp - cinnamon powder.

How to Make Cinnamon Sugar Palmiers

• Mix all the ingredients of dough together well till you get a soft ball of dough.
• Flatten into a square and cover with cling film and refrigerate for a couple of hours.
• For the floured butter, mix butter and flour together till well blended.
• Flatten it out to a rectangle where the length is double the size of the dough.
• Cover with cling film and refrigerate for a few hours.
• Sprinkle the work surface with some flour.
• Place the floured butter and place the dough on top of the floured butter on either left or right side.
• Fold the top 1/3 of the beurre manie down, then fold the whole lot in half.
• Roll out a little in both directions to speed cooling. Cling film it and pop in the fridge until well chilled.
• Give the dough a 1/4 turn. Roll out.
• Fold the top down and the bottom up to meet at the centre.
• Fold the whole lot in half.
• Roll out a little and chill as usual.
• Repeat the procedure and chill.
• The puff pastry is ready.
• For the cinnamon-sugar Palmiers:
• Mix the sugar with cinnamon well and keep aside.
• Sprinkle some sugar mixture on the work surface.
• Roll out the puff pastry into a rectangle (15 inch x 12 inch).
• Sprinkle the sugar cinnamon mixture generously to form a thin layer.
• Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle.
• Preheat the oven to 200 C.
• Slice the pastry crosswise into 1/4-inch palmiers - they'll look like little scrolls - and arrange them on a parchment-lined baking sheet.
• Bake them for 12-15 minutes, until they puff and turn golden brown.
• Remove from baking sheet and let it cool completely before serving.
• Recipe Courtesy: Mareena's Recipe Collections