Shaping the palmiers (See step by step pictures above)
If you are using a block of puff pastry, roll it out into a rectangle 10 inches wide (25 cm) and about ⅛ inch thick (3mm). If using a pre-rolled puff pastry sheet, remove from the packaging and peel off the baking paper.
Mix the sugar, ground almonds and cinnamon together, then sprinkle half the mixture on a wooden board, place the pastry on top, and sprinkle the remaining sugar mix on top.
With a rolling pin, roll gently over the pastry so that the sugar and nut mix presses into and sticks to the pastry so that it is evenly covered.
Fold the two long sides into the centre so they meet in the middle.
Then repeat this step, folding both sides over again to meet in the centre.
Finally fold the bottom half up over the top and, with your rolling pin, gently roll over the length to lightly press the pastry together.
With a sharp knife, cut the rolled up pastry into slices ¼ inch or 6mm thick.
Lay the pieces on lined baking sheets with the filling sides facing up, and about 2 inches or 5cm between them.
Bake at 200°C or 390°F for 15-18 minutes until they are golden brown. Watch them carefully as they can easily over bake or burn.
Transfer to a wire rack to cool.
When cool transfer to an airtight container for storage. They’re nicest when they are fresh and at their crispest, but should keep for several days.
Puff pastry sheets come in different sizes. If your amount of puff pastry is greater than the recipe, simply increase the fillings by using the adjustable servings or use (in weight) 20% sugar and 10% ground almonds to 100% pastry. For a visual guide to shaping palmiers you'll find the step by step pictures in the post above. Once you know how to shape and bake palmiers, you can make lots of variations with different flavours and fillings. Check out the ideas in the post above. One of favourites is to dip them in chocolate!