Quick and easy to make palmiers or elephant ear cookies with puff pastry and sugar.
Please welcome guest author Garrett McCord as he shares his foolproof recipe for Palmiers biscuits. ~ Elise
Sometimes I just want a quick cookie. Something simple but eye-catching, with very little work on my part. A quick rendezvous in the kitchen with near-instant cookie gratification.
Because of its simplicity, this biscuit goes well with many other desserts or after dinner with espresso, coffee and tea. At the same time, the simple addition of spices like nutmeg, cinnamon, cardamom, or vanilla sugar can make this a very fragrant end to a meal.
The Palmier can also be reworked into a great savory appetizer if you like; Instead of using sugar and spices, substitute grated parmesan for the sugar and roll in a very thin layer of pesto.
CONTINUE READING:
Palmiers (elephant ears)
ingredients
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Lots from granulated sugar
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puff pastry
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parchment paper (aka parchment paper) or a Silpat baking mat
method
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Roll out the puff pastry, sprinkle with sugar:
Preheat oven to 400°F. Sprinkle about 1/4 cup of sugar over your workspace. Roll out the puff pastry to about 10 x 12 cm. Sprinkle another 1/4 cup sugar (and spices, if using) over the dough.
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Roll the left and right edges inward to meet in the middle:
Roll the left vertical side in, stopping in the middle of the dough. Roll up the right side of the dough. The two rolls should meet and touch in the middle. Gently press the two sides together. Repeat with any additional puff pastry you may have.
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Put the dough in the fridge for at least half an hour.
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Cut biscuit shapes from rolls of dough, sprinkle with sugar:
Starting at one end, cut pieces of the log into slices about 1/2 inch thick. Sprinkle sugar lightly on each side. Squeeze and squeeze the sides of the two rolls together to make sure they don’t curl up during baking.
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Place on greased baking sheets:
The palmiers will increase in size dramatically, so leave plenty of space between each cookie and only bake a dozen at a time.
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Bake:
Place the tray in the center of the oven. Bake at 400°F for about 10-15 minutes or until the sugar is caramelized.
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Cooling on the grid:
Leave to cool on a wire rack for 10 minutes. Serve and enjoy!
Links:
Pesto Palmiers by The Brewer and the Baker
Chocolate and Orange Palms by Clotilde
| nutritional information (per serving) | |
|---|---|
| 91 | calories |
| 2g | Fat |
| 19g | carbohydrates |
| 0g | protein |
