French Cinnamon Palmiers

Instructions

1. Prepare the cinnamon sugar
   In a small bowl, mix together the granulated sugar, ground cinnamon, and sea salt until well combined. Set aside 2 tablespoons of this mixture for the final coating.
2. Prepare the pastry
   On a lightly floured surface, roll out the cold puff pastry sheet into a rectangle approximately 30x25cm (12x10 inches). Brush the surface lightly with melted butter and sprinkle with vanilla extract.
3. Apply the cinnamon sugar
   Evenly sprinkle the cinnamon sugar mixture (except for the reserved 2 tablespoons) over the entire surface of the pastry, leaving a 1cm border at the far edge. Gently press the sugar into the dough with a rolling pin.
4. Form the palmiers
   With the long edge facing you, fold both sides of the pastry toward the center, so they meet in the middle. Then fold one half over the other half, like closing a book. If the dough has become warm, chill in the refrigerator for 15 minutes.
5. Slice and prepare for baking
   Using a sharp knife, cut the folded dough crosswise into 1cm (1/2 inch) slices. Place each slice cut-side up on a parchment-lined baking sheet, leaving at least 5cm (2 inches) between each palmier as they will expand significantly. Sprinkle with the reserved cinnamon sugar and demerara sugar.
6. Chill before baking
   Refrigerate the shaped palmiers for at least 30 minutes before baking. This helps the pastry maintain its shape and ensures proper puffing. Preheat your oven to 200°C (400°F).
7. Bake the palmiers
   Bake the chilled palmiers in the preheated oven for 12-15 minutes, or until they're golden brown and caramelized. Watch carefully as they can burn quickly due to the high sugar content.
8. Cool and serve
   Allow the palmiers to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool. Store in an airtight container at room temperature for up to 3 days.