• ¼ cup caster sugar
  • 2 tsp Gregg's Ground Cinnamon
  • 400g block flaky puff pastry, thawed
  • 1 Tbsp caster sugar, extra
  1. Preheat oven to 200°C (fan bake). Mix caster sugar and Gregg’s Ground Cinnamon and set aside.
  2. On a floured surface roll pastry out to a square 30cm x 30cm. Sprinkle over cinnamon sugar.
  3. Roll the pastry tightly from one side into the centre and then from the other side into the centre to form a double scroll. Wrap in cling film and refrigerate for 30 minutes.
  4. Cut scrolls into 1cm thick slices. Place on a baking tray lined with baking paper. Sprinkle over extra sugar. Bake at 200°C for 13-15 minutes until golden. Transfer to a baking rack to cool.

Top Tips

  • You can also half dip the palmier in some melted chocolate.
  • Instead of a block of flaky puff pastry you can also use pastry sheets.

Made With

Rate and Review

2 Ratings

Reviews (2)

Marion's Review | Rating

I really appreciate your recipes they are all delicious. Thank you.

Liss's Review | Rating

So quick! I had surprise visitors and these were ingredients I already had! Easy, quick treat