Eggless Palmiers
These flaky, caramelized pastries are one of those treats that look impossibly fancy but come together with just a handful of pantry staples. Cinnamon sugar gets pressed into both sides of buttery puff pastry, which is then folded into a neat little log, chilled, sliced, and baked until the sugar turns deep amber and glossy — the kind of crunch that shatters satisfyingly with every bite. A quick brush of milk stands in for the egg wash you'd typically see in a classic recipe, keeping things completely egg-free without sacrificing that beautiful golden finish. The double-flip baking method ensures both sides get evenly caramelized, so every piece is lacquered and crisp rather than pale or soft on the bottom. With 24 cookies per batch, this is a brilliant option for parties, holiday cookie trays, or gifting — and no one will ever guess how simple the process actually is. Let them cool just long enough for the sugar to set, then watch them disappear.
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Learn more →Ingredients
24 servings
- 1 cup granulated sugar, divided
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- 1 sheet (about 9 oz) frozen puff pastry, thawed
- 1 tbsp milk
Instructions
- 1
In a small bowl, stir together 3/4 cup of the sugar, the cinnamon, and the salt. Sprinkle half of this mixture evenly over a clean work surface to form a roughly 12-inch square.
- 2
Unfold the thawed puff pastry sheet onto the sugared surface. Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the pastry. Using a rolling pin, gently roll the pastry to a roughly 10×12-inch rectangle, pressing the sugar lightly into both sides.
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