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Cinnamon Plamiers with Raspberry Compote

Cinnamon Palmiers with Raspberry Compote

Cinnamon Palmiers with Raspberry Compote - frozen store-bought puff pastry makes these elegant little treats so easy to make.
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 dozen
Author Barry C. Parsons


For the palmiers

  • 1 sheet frozen puff pastry about 12 inches square
  • 1/2 cup white sugar
  • 1 tsp cinnamon

For the Raspberry Compote

  • 2 cups fresh or frozen raspberries
  • 1/3 to 1/2 cup sugar
  • 2 tsp corn starch
  • 1 ounce water


  1. Mix together the sugar and cinnamon. Sprinkle over the entire surface of the dough. Lightly run over the pastry with a rolling pin only enough to press the sugar into the dough. Flip the dough over and do the same thing on the other side.
  2. Begin folding the dough from two opposite edges evenly toward the center, making an equal number of folds from each side and meeting in the middle, then fold the two sides together and cut this roll into about 20- 24 slices.
  3. Place the slices evenly apart on a parchment or silicone lined baking sheet. Chill for about 20 minutes before popping them into a preheated 400 degree oven and baking until evenly golden brown, about 15 -18 minutes. Allow the palmiers to cool on the baking sheet before serving. Serve alone or with raspberry compote for dipping.

To make the raspberry compote

  1. Slowly simmer the berries and sugar over low heat for about 10 minutes.
  2. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened. Serve warm with warm palmiers.