Palmiers (Elephant Ears)

Palmiers (elephant Ears) Recipe

No Photo

Have you made this?

 Share your own photo!

Diane Davis

By
@davis2377

This is one of my favorite cookies. I was SO happy to find it in "Le Petit Paris" cookbook. It is so incredibly simple! You can also add a little cinnamon for a different flavor the next time you make them. YUM!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Makes 28 cookies
Prep:
30 Min
Cook:
10 Min
Method:
Bake

Ingredients

13 oz
ready made puff pastry
2/3 c
caster sugar plus 4 tsps more
confectioners' sugar for dusting

Step-By-Step

1Preheat oven to 350. Line 4 baking trays with parchment paper.
2Roll out the puff pastry on a floured surface until it is large enough to cut out 4 equal rectangles each about 3x8 inches and 1/4 inch thick.
3Take 1 rectangle of pastry with the short side facing you and sprinkle lots of sugar on top of the pastry. Roll lightly with a rolling pin to press it into the dough. When you've pressed in as much sugar as the dough can hold, turn it over, add more sugar and lightly roll again. Repeat with the remaining pastry and sugar.

Roll each piece of pastry into a tight roll along the short end, without stretching, toward the center, then roll from the other end toward the center until the rolls meet in the middle. Repeat with the remaining sheets of sugared pastry.

Wrap in plastic wrap and refrigerate 20 minutes. Use a sharp knife to cut each roll into 1/2" slices.

Roll the slices very lightly and lay them out on the prepared baking sheets to the flat, swirly surface is facing upward. Dust with 10X sugar.

Bake 8-10 minutes, until pastry is crisp, caramelized, and golden brown. Keep a watchful eye on them to prevent burning.

Cool on a wire rack before serving.

About Palmiers (Elephant Ears)

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: French