Palmiers (Elephant Ears)
Sometimes I just want a quick cookie. Something simple, yet flashy, with very little work on my part. A quick rendezvous in the kitchen with near instant cookie gratification.
The answer to this cookie conundrum is the palmier, or elephant ear cookie. A simple French classic, and even though it’s French don’t let that scare you. Puff pastry and sugar. Bake. Done. Class dismissed.
- powdered sugar
- Puff pastry
- Parchment Paper (aka baking paper) or a Silpat baking mat
- -Preheat oven to 400°F.
- -Sprinkle about 1/4 cup of powdered sugar over your workstation. Roll out the puff pastry to about 10X12 inches. Sprinkle another 1/4 cup of sugar (and spices if using) over the dough.
- -Pass the pastry roll gently so that the sugar adheres.
- – Go folding the dough as shown in the photographs. At each step add a little more sugar and gently roll pass.
- – With a sharp knife, cut dough portions approx 1cm. The cut has to be done fairly quickly.
- – Place in a baking tray with enough separation between each other.
- – Bake at for 15 min. When browned, turn them over and bake for 5 minutes more.
- – Cool on a rack and ready to eat!
It can be covered with chocolate to melt.
If once in the oven open, forceps can help you to close, that are nicer.
If the puff pastry is frozen, you first have to let thaw well