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Cinnamon-Nut Palmiers

Prep time 40 mins
Bake time 10 mins
Yield Makes 4 dozen


  • 1 (17.3-ounce) package frozen puff pastry sheets, thawed
  • 1/4 cup sugar, divided
  • 1 large egg
  • 1 tablespoon water
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup finely chopped pecans or walnuts

How to Make It

  1. Unfold pastry sheets on a surface sprinkled with 2 tablespoons sugar; roll each sheet into a 16- x 12-inch rectangle.

  2. Combine egg and 1 tablespoon water; brush pastry sheets with half of mixture.

  3. Combine cinnamon, chopped pecans, and remaining 2 tablespoons sugar; sprinkle over pastry. Starting at each short end, roll pastry up tightly, jellyroll fashion, to meet in center. (The shape of the roll resembles a scroll.) Brush with remaining egg mixture. Cut each roll into 1/2-inch-thick slices; place 2 inches apart on lightly greased baking sheets.

  4. Bake at 400° for 10 minutes or until palmiers are golden.