Cinnamon Palmiers with Carob Syrup, a quick and easy weekend bake


I like to keep a packet of ready-made puff pastry in my freezer. These palmiers are delicious and a great emergency fresh bake. I lightly drizzle some carob syrup as soon as I take them out of the oven and the combination of carob and cinnamon is divine.

You will need :

1 sheet ready-made good quality puff pastry, thawed if frozen
1 tablespoon cinnamon
2 tablespoons sugar
Around 2 tablespoons carob syrup, use sparingly, just a drizzle
Baking Paper

Preheat oven to 200 C

Line a baking tray with baking parchment.
Open up the pastry, making sure it is well thawed.
Sprinkle the cinnamon and sugar on one side of pastry. Roll over with a rolling pin to press in the sugar. Turn the pastry over and repeat.
Fold one edge of pastry towards the centre in 2cm folds. Repeat on the opposite edge. Both folded ends should meet in the middle, fold over, wrap and put in the freezer gor 5 to 10 minutes so that it firms up but do not let it freeze. This will make it easy to cut neat slices.

Slice into 1.5cm pieces.
Lay flat on baking tray about 2cm apart. Chill for 15 minutes and bake for 10 minutes until golden brown.

Drizzle with carob syrup, very sparingly….delicious and so quick !




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