Cinnamon-Sugar Palmiers
 
 
Makes 16 palmiers
Ingredients
Dough:
  • 1½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ¾ teaspoon sea salt
  • 10 tablespoons unsalted butter, cold, divided
  • 5-6 tablespoons ice water
Filling and finish:
  • ½ cup Demerara sugar
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon sea salt
  • 1 egg, beaten
Instructions
Make the dough:
  1. In a large bowl, combine the flour, granulated sugar and salt.
  2. Cut 5 tablespoons butter into small pieces and rub it into the flour mixture with your fingertips until it resembles coarse meal. Cut remaining 5 tablespoons butter into ⅛"-thick slices and gently rub it into the flour mixture with your fingertips until it resembles very coarse meal.
  3. Add 5 tablespoons water and mix with a fork. If it is crumbly, add more water, 1 teaspoon at a time, until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball. Turn the dough out onto a piece of plastic wrap and pat into a rectangle about ¾" thick. Wrap dough and chill until firm, about 2 hours or overnight.
  4. After the dough has chilled, turn it out onto a lightly floured work surface. Roll out dough to a ¼"-thick rectangle. Fold into thirds, like a business letter. Wrap dough in plastic and chill for at least 30 minutes or up to 3 days.
Make the filling:
  1. In a small bowl, combine the Demerara sugar, cinnamon and salt. Set aside.
Shape and bake the palmiers:
  1. Remove the dough from the refrigerator and let it sit for 5 minutes. Transfer dough to a lightly floured piece of parchment paper and roll out to a 12"x10" rectangle. Brush the entire surface with the beaten egg. Sprinkle half of the filling in an even layer over the top of the dough. Using the parchment paper, roll up the long ends of the dough like a scroll until they meet in the middle.
  2. Brush beaten egg on outside of dough log and coat with remaining filling, pressing to adhere. Wrap in parchment paper and transfer to the freezer to chill until firm, 25-30 minutes.
  3. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  4. Once the dough log has chilled, use a sharp knife to cut off the ends. Then cut it into 16 equal segments. Place the segments on the prepared baking sheet about 2 inches apart.
  5. Bake for 25-35 minutes until golden.
  6. Remove from the oven and allow palmiers to cool completely on the baking sheet before serving.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/cinnamon-sugar-palmiers/