Palmiers a.k.a. Elephant Ears Recipe.
Palmiers a.k.a. Elephant Ears Recipe
These cookies are very light and fluffy. It's very easy for a caveman to do this. really! There are only two ingredients if you buy ready-made puff pastry. Kids (and spouses) just love them!
Ingredients
- 2 sheets, 1 package of Pepperbridge Farm Chili Paste, thawed
- Pinch of kosher salt optional
- 1 cup white sugar
What you will need:
- Parchment paper for lining a cookie sheet.
Instructions
Preheat the oven to 450°F.
- Mix the sugar (and kosher salt) together. Pour ½ cup of the sugar mixture onto a flat surface such as a large wooden board.
- Roll out one sheet of puff pastry on the sugar-sweetened surface and spread ¼ cup of sugar over it.
- Using a rolling pin, roll the dough sheet into about a 13-inch square, pressing the sugar into the dough.
- Fold two opposite sides in the middle. Fold it again and close it like a book (you should have 8 layers total).
- Cut dough into pieces just under 1/2 inch and arrange on a cookie sheet lined with parchment paper, repeating process with second puff pastry sheet.
- Bake for 6 minutes, until the bottoms of the cookies are golden and caramelized. Flip the biscuits and return to the oven for another 4 to 5 minutes, until golden brown on the other side. Remove from baking tray to cool.
Notes
You can thaw the pie dough on the counter according to the package instructions and then stick it in the fridge until ready to use, or you can thaw it in the fridge overnight. You may not be able to tell if the bottom is caramelized until you flip it over. Once cooled to room temperature, keep well in airtight containers or zip-top bags.
The elephant ears were so easy and fun to make. I added a little cinnamon on the top layer with the sugar before folding it. They were pretty and fluffy on to and glazed and crunchy on the bottom. My husband LOVED them and thought I was so talented. (LOL) They were really really good! (As are all your recipes)
Do you brush the pastry with egg before putting it in the oven?
GREETINGS:)
Just made these and sprinkled some colored sugar between layers or a Christmas look..Wondering if I can freeze these.Long story short I will freeze:)
I made two batches of these cookies the other day for a party and i left them to cool and went to Take a shower, when i came back almost half of them were gone and my husband was standing licking his fingers and he was like you are not taking these nowhere, they are the best cookies ever lol! I was so surprised because he is not that easy to please with food. Thank you for this super easy recipe! Everything ive tried from your blog turned out great so far:)
Yes, they were soft but golden brown. They didn’t come out like the ones you have pictured. Oh well, maybe this recipe isn’t for me.
Hi!these cookies look yummy!!will do it tomorrow..my hubby is fr Kazakstan & I’m a Malaysian..He had just opened a restaurant serving Central Asia Cuisine..I had learnt few dishes/desserts fr my mother In law & sister inlaws..2 days ago, I did your birds milk recipe..it’s so delicious!!Just one question about this cookies..if I store them at the cake counter will it be ok?
mmm… these look so good! i’ve had them before and loved them, i didn’t realise they were so simple, thank you!
made these the other day. LOVED THEM!!! my cuzin goes “who bought those yummy cookie things?” 🙂 thank you so much for the recipe. i also sprinkled one with cocoa powder and it added this interesting(subtle) flavor 🙂