Cinnamon Palmiers

Directions

• Defrost the frozen puff pastry in the fridge for about 30 minutes (i.e. until pliable but not too soft).
• Preheat oven to 210C.
• Lay the pastry sheet on your countertop and sprinkle sugar over it. 
• Using a rolling pin, gently press the sugar so it sticks on the pastry.
• Flip the pastry and repeat the same process (this time also adding some cinnamon powder).
• Fold one side of the sheet ¼ of the way. Press gently.
• Do the same with the other side.
• Now repeat on both sides so that the edges almost meet (leaving a tiny gap in the center).
• Fold to close like a book.
• Using a sharp knife, slice into 1-1.5cm slices.
• Place cut-side up on a lined baking tray.
• If your pastry looks a bit soft (i.e. isn’t chilled anymore), let the baking tray rest in the fridge for 15-20 minutes. You can skip this step if you worked fast 😉
• Bake for 8-10 minutes – until golden. 
• Transfer to a cooling rack and let cool completely for 5-10 minutes.
• Enjoy the fresh and flaky goodness with a cup of tea or coffee.