Crispy Cinnamon Sugar Palmiers (Print Version)

# Ingredients:

→ Pastry Base

01 - 1 sheet puff pastry, thawed (24cm/10-inch square)

→ Cinnamon Sugar Mixture

02 - 1/3 cup sugar
03 - 1 teaspoon cinnamon

# Instructions:

01 - Mix cinnamon and sugar in a small bowl.
02 - Sprinkle 2 tablespoons of cinnamon sugar evenly over one side of the pastry. Roll with a rolling pin to press the sugar into the surface.
03 - Flip the pastry over, sprinkle another 2 tablespoons of cinnamon sugar, and roll again to press the sugar in.
04 - Fold the long edges of the pastry halfway to the center and roll gently to flatten.
05 - Fold the edges to meet in the center to create layers.
06 - Sprinkle half of the remaining cinnamon sugar over the folds and roll again before folding the halves together to create 6 total layers.
07 - Place the folded pastry in the refrigerator and chill for 15 minutes.
08 - Heat the oven to 400°F.
09 - Cut the chilled pastry into 1cm strips.
10 - Dip the cut edges of the pastry strips into the remaining cinnamon sugar mixture.
11 - Place the pastry strips on a lined baking tray, ensuring they are spaced 2 inches apart.
12 - Bake the strips for 14 minutes until the sugar caramelizes.
13 - Carefully flip the strips and bake for an additional 4 minutes until golden.
14 - Cool the pastries on a cooling rack lined with parchment paper.

# Notes:

01 - Line the cooling rack with parchment paper to prevent sticking from the hot caramel.
02 - Let the pastries cool completely before storing.
03 - For best results, consume on the same day while crispy.

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