Vegan Palmiers
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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
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
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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