Cinnamon-sugar toast should be a mandatory breakfast treat in every house. I started my day with a piece of toasted white bread slathered with butter (salted, of course) and showered in a thick layer of cinnamon -sugar…..made by dumping several spoonfuls of sugar and 1/2 the amount of cinnamon in the middle of a paper towel. I then would shift it around inside the paper towel until it looked “ready”. This is how I made breakfast most of my mornings. And it was heaven.
It was also a good late-night snack…I used the same method and sometimes I would even add extra butter. Such a rebel!
The cinnamon-sugar combination is one of my favorites and what I love the most is when it’s melted and sticky….like in a baked good. Like a cinnamon roll or sticky bun. But to be honest, they are a royal pain in the rear to make.
These Cinnamon-Sugar Palmiers are much easier….and they’re small and crispy and cookie-like! And you use frozen pastry dough, which some people would find to be cheating….until they taste one. Perfect for the holiday cookie tray but you can serve them for brunch too and people will love you….they’ll dip them in their coffee and give you lots of presents! I promise!
If you plan to make these to serve your guests or to give out to friends as part of your holiday cookie gifts….hide them from your husband. I’m warning you.
I have to make another batch…pronto.
Makes approximately 40 cookies
1/2 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon ground cinnamon
2 sheets puff pastry, defrosted (I use Pepperidge Farm)
Preheat oven to 450 degrees.
In a small bowl, combine the sugars and cinnamon with a whisk.
On a flat work surface, spread a thin layer of the sugar and unfold a sheet of pastry onto the sugar. Evenly spread a layer of sugar over the pastry being sure to coat the whole surface. With a rolling-pin, roll the dough until it’s approximately 13×13 inches square.
Fold the sides of the dough towards the center so they meet halfway in the middle. Fold the sides again so the two folds meet in the center and then fold 1 half over the other so it sits on top. You will have 6 layers.
Slice the dough into 3/8-inch slices and place the slices, cut side up on a baking sheet lined with parchment paper.
Repeat the process with the remaining sheet of puff pastry.
Bake the cookies for 6 minutes until carmelized. Turn each over with a spatula and bake another 3-4 minutes. Remove from the oven and cool for 2 minutes and then transfer to a wire rack to cool completely.
Store in an airtight container.