Mini Cinnamon Palmiers

I haven't eaten Palmiers in ages. Palmiers are also known to me as "butterfly biscuits" - that's what they call these in HK and the name is so fitting because the curly bits really do remind me of wings on a butterfly.

Since I had only 1.5 pieces of puff pastry in my freezer, it wasn't a hard decision to use them all up to make my butterfly biscuits. I made mini cinnamon palmiers which are perfect as mid morning snacks.

I packaged these mini palmiers and took them to work for a few friends of mine. They were very well received!


Mini Cinnamon Palmiers


1.5 sheets of puff pastry, partially thawed
1/8 cup raw sugar
2 tbsp cinnamon
1 tbsp honey
2 tbsp hot water

- Preheat oven to 220c. Line a tray with non stick baking paper.
- Place puff pastry on the workbench. Sprinkle one side with raw sugar. Turn this over and sprinkle the other side with raw sugar and cinnamon.
- Tightly roll one end of the puff pastry to the middle. Do the same with the other end. Cover with cling wrap and put this in the freezer for 15 mins until the pastry becomes hard.
- Take the pastry out of the freezer, unwrap cling wrap and cut roll into 0.5 cm slices. Place palmiers on the lined tray. Allow room for the puff pastry to expand when baking.
- Bake this for 8 mins. Meanwhile, dissolve the honey in hot water. After the palmiers have been baking in the oven for 8 mins, take the tray out and brush each palmier with the honey water. Put the tray back into the oven for an extra 3-4 mins until brown.
- When browned on one side, slip each of the palmiers over and brush the other side with the honey water. Bake for another 3-4 mins until brown.
- Cool on wire rack.