Lemon and Cinnamon Palmiers


  • 75g icing sugar, sifted
  • 1 lemon, zested
  • 1 tsp ground cinnamon
  • 320g all butter puff pastry sheet


Calories columnFat columnSaturates columnSugars columnSalt column
123 per serving
6% %GDA
6g per serving
9% %GDA
3g per serving
15% %GDA
7g per serving
7% %GDA
0.20g per serving
3% %GDA


  1. Preheat the oven to 190C/fan 170C/gas 5 and lightly grease 2 baking sheets.

  2. Mix the icing sugar, lemon zest and ground cinnamon in a bowl, then scatter a little of it over the work surface.

  3. Lay the pastry horizontally on top of the icing sugar and dust with a little more. Fold each long side of the pasty into the centre then dust with more sugar.

  4. Fold the sides in again and repeat the dusting and folding once more – by now the pastry will be touching in the centre.

  5. Turn the pastry roll over and press gently together then cut into 12 thick slices. Dust the work surface with any remaining icing sugar, then place the slices cut side upright and press down gently. Using a rolling pin, roll until they are 3mm thick – they will naturally form the rough shape of a heart.

  6. Transfer to the baking sheets and bake in the oven for 8 minutes then turn each palmier over and cook for another 8 minutes until golden brown and crispy.

  7. Remove and place the sheet onto a wire rack to cool until crisp. When cold, store in an airtight container.