Tuesday, December 28, 2010

Elephant Ears (Palmiers)

I was bored on my lunch break the other day so I began to look at a Good Housekeeping magazine that I saw on our break room table. While flipping through the pages I saw a recipe for elephant ears and I got really excited. I remember eating these growing up and liking them a lot. So I went to the store and picked up one of the two ingredients needed and I got busy. When baking them pay close attention to them because they can easily burn. Other than that these are very simple to make and I hope you enjoy them as much as have and always will.
Elephant Ears (Palmiers)
2 cups sugar
1 package (17 1/4 oz ) frozen puffed pastry, thawed.
Preheat the oven to 450*F. Line cookie sheets with parchment paper.
Pour 1 cup mixture onto work surface. Unfold 1 sheet puff pastry onto sugar mixture; pour another 1/2 cup mixture on top, spreading it evenly onto the pastry. With rolling pin, lightly roll dough into 13-inch square, pressing sugar into pastry on top and bottom. Fold two sides of square toward center so edges are halfway to middle. Fold again so the two folds meet exactly at middle of dough. Then fold one half over other half as though closing a book. (You will have 6 layers.) Cut dough crosswise into 3/8-inch-thick slices; place slices, cut side up, 1 inch apart on prepared cookie sheets. Bake for 6 minutes or until caramelized and lightly browned. Using a metal spatula or two forks flip each cookie over and bake for another 4 minutes until caramelized and browned on that side as well. Transfer cookies to a wire rack to cool and enjoy.

Here is a photo of how they look cut and placed on the pan.

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