Cinnamon Sugar Palmiers, Sweetened with Monk Fruit
Sweets and drinksBaked GoodsEurope and North AmericaAbout 30 minutes
A sheet of ready made puff pastry is all it takes to make cinnamon sugar palmiers. They bake up crisp and fragrant, in that familiar heart shape. The tricky part is cutting evenly, because slices of different thickness bake at different speeds.
A brush of egg white or melted butter over the pastry is what makes the cinnamon sugar stick. Both edges roll in toward the middle until they meet, and only then does the log get sliced.
This batch weighs about 500g, at roughly 451 calories per 100g.
Method
Mix 4 tablespoons kOBE Monk Fruit Blend with 1.5 teaspoons ground cinnamon.
Roll 400g puff pastry into a rectangle about 20cm by 30cm.
Brush the surface with egg white or melted butter so the cinnamon sugar clings well.
Scatter the cinnamon sugar evenly over the pastry.
Roll both edges in toward the middle until they meet.
Cut into pieces about 5 to 7mm thick and set them on a tray lined with parchment paper.
Pinch the tail of each piece into a point so it looks like a heart.
Heat the oven to 190 degrees C with top and bottom heat, set the tray on the middle rack and bake 12 to 15 minutes until golden and crisp.
Tips
Puff pastry can be rolled at home or bought ready made from the supermarket, in which case it only needs thawing and a quick roll.
Even slices bake evenly, so none come out raw while others scorch.
The pastries reach full crispness only once completely cool.
Space them at least 3cm apart, since the two rolled edges spread open in the oven.
Thaw the puff pastry only until it is soft enough to roll, because a long thaw melts the butter and the layers never separate.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.