Ingredients:
For the puff pastry
18 tbsp cold unsalted butter, frozen
for 30 mins
1 1⁄3 cups all-purpose flour,
plus extra for dusting
1 tsp salt
1 large egg, lightly beaten

For the filling:
7 tbsp unsalted butter, softened
1⁄2 cup light brown sugar
4–5 tsp cinnamon, to taste

Method:
1 Coarsely grate the butter into a bowl. Sift over the flour and salt. Rub together until crumbly

2 Pour in 1⁄3 cup water. Use a fork, then your hands to form a rough dough.

3 Place the dough into a plastic bag and chill in the refrigerator for 20 minutes.

4 On a floured surface, thinly roll it out to a long rectangle, short sides 10in (25cm).

5 Take a third of the pastry and fold it into the middle. Fold over the remaining third.

6 Turn it over so the ends are easily sealed when it is re-rolled. Give it a quarter turn.

7 Roll out again to a similar size as the original rectangle. Keep the short sides even in size.

8 Repeat the folding, turning, and rolling. Put back in the bag, and chill for 20 minutes.

9 Roll, fold, and turn the pastry twice more, then chill for a final 20 minutes.

10 Meanwhile, make the filling by beating together the butter, sugar, and cinnamon.

11 Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.

12 Roll the dough out once again. Trim the edges. Spread the filling thinly over the surface.

13 Loosely roll one of the long sides into the middle and repeat with the other side.

14 Brush with egg wash, press together, then turn over and chill for 10 minutes.

15 Carefully cut into 3⁄4in (2cm) pieces and turn the palmiers face up.

16 Squeeze them to form an oval, and press down lightly with your palm to flatten slightly.

17 Brush with egg wash and bake the palmiers for 25–30 minutes.

18 They are ready when golden brown, puffed up, and crisp in the center. Transfer to a wire rack to cool. STORE The palmiers will keep in an airtight container for 3 days.

Cinnamon Palmiers Recipe