Monday, April 11, 2011

Baking: Palmiers (Elephant Ears)

I love to bake and since there are five of us in the house I bake a lot.  A batch of homemade cookies does not last long at all so I try to bake two to three times a week.  I have been experimenting with French desserts and this morning I made Palmiers or Elephant Ears as they are often called because of their shape.  Palmiers are light, flaky and delicious plus they are super easy to make!  They would be great with coffee or tea, or with ice cream or berries.  They are so light and yummy they are addicting.  My husband also pointed out that as an added bonus they make the house smell nice!  Which is great because at times I feel like making the house smell nice can be a chore all on its own.

Here is the recipe: Palmiers
2 cups sugar
1/8 tsp salt
2 sheets puff pastry, defrosted (I used Pepperidge Farm)

Preheat oven to 450 degrees and line two large baking sheets with parchment paper or non-stick aluminum foil.

Combine sugar and salt in a bowl.  Pour 1 cup sugar mixture on a large flat surface. (I used a large wooden cutting board). Unfold one sheet of pastry and pour 1/2 cup sugar mixture all over pastry spreading evenly.  Gently roll pastry to measure 13 x 13 making sure sugar mixture is pressed into top and bottom of pastry.  Next fold sides of pastry so they go half way to the middle, fold again meeting in the middle, then fold in half like a book.  You will have 6 layers of pastry to cut through.  I cut mine in half, in half again and did that until I had 16 cookies. Line cookie sheet placing cut side up.

Place second sheet of pastry in sugar mixture left on flat surface and pour remaining 1/2 cup sugar mixture on top and spread evenly.  Repeat steps above.

Bake cookies for 6 minutes or until caramelize and brown on bottom, flip them with a spatula and bake for another 3 to 5 minutes, until golden brown on other side. Transfer to backing rack to cool.  Makes 32 cookies.

Helpful tips:
Defrost puff pastry overnight in refrigerator.  You want the dough pliable yet still very cold before you bake it.
Store Palmiers in airtight container, if you have any left. :)

"Life is uncertain.  Eat dessert first."  ~Ernestine Ulmer

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