Gluten free cinnamon palmiers cookies made with jus-rol gluten free puff pastry

Gluten Free Palmiers / Easy French Pastry Cookies

How to make gluten free palmiers a.k.a. super easy 2 ingredients pastry cookies! ? 

It seems these cookies get called a million different names so you may know them as elephant ears, pig ears, palmiers, palm leaves, French hearts, etc. If you’ve never tried them, they’re basically very simple crunchy ‘cookies’ made with caramelised sugar and puff pastry.

And now I know I often say that, but these are honestly the easiest thing to do! You just cover the pastry sheet with sugar, roll it up from both sides, slice, roll in more sugar and that’s it. It doesn’t get simpler than that.

While they’re traditionally only made with sugar, you can also add other flavours but I recommend sticking to dry ingredients as much as possible to prevent the pastry from going soggy. I added cinnamon in mine (hence the dark colour) and it was so yummy.

P.S.: we’ve never been the kind to celebrate Valentine’s day and I suspect ours will be spent cuddling with the dogs watching Netflix (basically just another day in our lives ??), but how cute are these heart shaped cookies? Just a happy coincidence. ♥︎

Gluten free cinnamon palmiers cookies made with Jus-Rol gluten free puff pastry

Gluten Free Palmiers Recipe:

Gluten Free Palmiers / Easy French Pastry Cookies
 
Prep time
Cook time
Total time
 
How to make gluten free palmiers a.k.a. the easiest 'cookies' ever made with caramelised sugar and puff pastry.
Author:
Recipe type: Baking
Cuisine: French
Serves: 17 palmiers
Ingredients
  • Gluten free puff pastry (I used Jus-Rol)
  • 4 Tbsp / 50g caster sugar
  • 1 tsp ground cinnamon (optional)
Notes
COOKING TEMPERATURE: 190C/375F

How to make gluten free cinnamon palmiers with Jus-Rol gluten free puff pastry

Directions

How to make the palmiers cookies:

  1. Let the pastry sit at room temperature for about 5 minutes before getting started, then gently unroll it and carefully smudge any cracks with your fingers.
  2. Mix the sugar and ground cinnamon together in a bowl and sprinkle some over your work surface. Then place the pastry sheet over it, sprinkle some more sugar on top and press with your hands to make it stick to the pastry (on both sides).
  3. Roll each side towards the centre of the pastry sheet by making 1.5 inches wide folds, leaving a bit of space in the middle so you can fold it in half over itself.
  4. Wrap the pastry in cling film and place it in the fridge for about 15 minutes to make it a bit more solid and easier to slice.
  5. Take it out of the fridge and slice into 1 centimetre thick pieces. Then coat each side in sugar and place on a baking tray (lined with baking paper). Note: at this point you can adjust the shape and press gently on the cookies to make everything stick together properly. I opened mine up slightly to make them look like hearts. ?
  6. Bake for about 20 minutes in a pre-heated oven (on 190C/375F) and flip them midway through. By the end they should have reached a nice caramelised golden colour on each side. Then let them cool down completely before serving. Note: mine turned out slightly darker than normal due to the cinnamon. ?

Enjoy!

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