Cinnamon Palmiers

Palmiers (otherwise known as palm trees or pigs ears) are a classic petits fours, perfect served with a cup of coffee. You can hardly call this a recipe, there are no exact amounts given, and its more a way up of using some puff pastry and turning it into delicate little sweet biscuits. These crisp, sugary cinnamon pastries make a great treat that looks fancy and elegant but take only minutes to make. Therefore it’s a recipe worth having in your repertoire!

Cinnamon Palmiers  (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


  • Ready made, dairy-free puff pastry
  • Caster sugar
  • Cinnamon

– Preheat the oven to 200 degrees centigrade/ gas mark 6 and line a cookie sheet with parchment
– Roll out the pastry to a rectangle, using the sugar instead of flour and making sure the sugar is well rolled in.
– Sprinkle with cinnamon, to taste.
– Then fold in the long sides to the centre, so that both long edges meet where previously the centre of the pastry was.
– Repeat a couple of more times until you have folded in the pastry enough to makes a sausage shape.
– Rest for a while
– Cut 1/2 cm slices and place well apart on the baking sheet.
– Bake for 8-10 minutes until golden all over.
– Cool on a wire rack.


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

8 thoughts on “Cinnamon Palmiers

  1. Pig’s Ears! Yes, I remember these from when I was a kid. But then we discovered how allergic I was to dairy…These look so yummy! I must try this. I didn’t know that there was such a thing as pre-made, diary free puff pastry? Do you mean something like Tender Flake?

    1. I’m in the UK, so I haven’t heard of tender flake. But here, the less luxury puff pastry version (such as jus rol) contain veg fat rather than butter.

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