Dhruv Baker

Masterchef Winner 2010

Orange & Cinnamon Palmiers

Mix the sugar and cinnamon in a bowl. Sprinkle half onto your work surface, place the pasty onto the dusted surface then sprinkle the remaining sugar mix on top along with the orange zest. Gently pat the sugar all over the pastry to make sure it sticks to the pastry.

Brush the pastry with one half of the melted butter and cut the pastry in half.

Gently roll up the pastry length ways (ie rolling the long side) as tightly as possible till you reach the middle of the piece of pastry. Then roll from the other side so that you end up what looks like 2 tubes of pastry side by side.

Repeat with the other piece of pastry and then brush both with the remaining butter.

Wrap each roll in cling film and freeze for 20-30 minutes till firm but not frozen solid!

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Using a sharp knife, cut each roll into 1cm slices.

Place the orange juice in a small sauce pan and reduce by 2 thirds to make a glaze.

Place cut side up on a non stick baking tray (about 2cm apart).

Bake for 8-10 minutes at 200C.

Remove the tray and turn the Palmiers over, then return to the over to bake for a further 2 minutes.

Glaze with the reduced orange juice using a pastry brush.

Allow to cool on a rack.


55g granulated sugar
1 teaspoon ground cinnamon
1 x 25cm square sheet of ready rolled puff pastry
30g unsalted butter (melted) with 5-6 drops orange essence mixed in.
Zest of one orange
Juice of 2 oranges (for the glaze)