Christmas Wreath Palmiers
Transform simple puff pastry into a delightful Christmas treat with these cinnamon-sugar palmiers shaped into a festive wreath. Crispy, golden, and lightly spiced, they’re a great addition to your cookie box and perfect for holiday gatherings.
Ingredients:
2 sheets of shop-bought puff pastry
100g granulated sugar
2 tsp ground cinnamon
1 egg (beaten, for egg wash)
Instructions:
Preheat your oven to 180°C and line a baking sheet with parchment paper. In a small bowl, mix 100g of granulated sugar with 2 teaspoons of ground cinnamon.
Lay one sheet of puff pastry on a clean surface and sprinkle half the cinnamon sugar mixture evenly over it. Press gently with a rolling pin, then place the second sheet of puff pastry on top and repeat with the remaining cinnamon sugar.
Cut the stacked pastry into 1.5/2cm wide strips. Cut into the strips again so there is 3 strips to form plaits, then shape the plaits into a circle(5/6cm wide) on the baking sheet. Trim the length of the plait to get the right size and overlapping slightly to form a wreath. Press the ends together gently to seal.
Use leftover pastry strips to make a bow. Check out the reel below on how to make a bow with puff pastry.
Bake for 18–20 minutes, or until puffed and golden brown. Do not underbake as they will not be crunchy.
Allow to cool slightly before transferring to a serving plate. Enjoy!