Instant cookies...aka Palmiers.
From my neck of the woods
we call them Elephant Ears!
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| Hot from the oven |
There is so many things you can create with puff pastry including spectacular entrees and very creative desserts like Napoleons.
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Palmiers aka Elephant Ears
Cookies
1 sheet Pepperidge Farm Puff Pastry
1 cup sugar
1 tb cinnamon
Preheat oven to 425F.
Thaw frozen pastry sheet in refrigerator overnight or on your counter for 45 minutes.
After thawed, carefully unfold. Sprinkle top surface with 1/2 cup sugar being careful to totally cover surface. Using a rolling pin, gently roll sugar into roll to the pastry. Turn over and cover the other side with remaining sugar. Sprinkle cinnamon over surface, smoothing with hand to distribute cinnamon/sugar mixture to completely cover. Roll pastry to a 13 X 13" size.
Working quickly, to keep pastry cold, fold each side half way to the middle. Fold again to middle and then fold over again, like a book. You will have six layers of pastry dough.
Square off your first cut and then slice into 1/2" slices. Place on parchment lined baking sheet cut side down. Any remaining sugar can be sprinkled over top of cut slices. Return to freezer to firm up for ten minutes while oven finishes heating.
Bake for six minutes. Remove from over and carefully turn over to complete another three to five minutes in the oven. Watch closely, since the sugar will caramelize and burn very easily.
Transfer to rack to cool.
Notes: ©WHStoneman
Yield: 14 cookies
** Exported from Now You're Cooking! v5.88 **
@@@@@ Now You're Cooking! Export Format
Palmiers aka Elephant Ears
Cookies
1 sheet Pepperidge Farm Puff Pastry
1 cup sugar
1 tb cinnamon
Preheat oven to 425F.
Thaw frozen pastry sheet in refrigerator overnight or on your counter for 45 minutes.
After thawed, carefully unfold. Sprinkle top surface with 1/2 cup sugar being careful to totally cover surface. Using a rolling pin, gently roll sugar into roll to the pastry. Turn over and cover the other side with remaining sugar. Sprinkle cinnamon over surface, smoothing with hand to distribute cinnamon/sugar mixture to completely cover. Roll pastry to a 13 X 13" size.
Working quickly, to keep pastry cold, fold each side half way to the middle. Fold again to middle and then fold over again, like a book. You will have six layers of pastry dough.
Square off your first cut and then slice into 1/2" slices. Place on parchment lined baking sheet cut side down. Any remaining sugar can be sprinkled over top of cut slices. Return to freezer to firm up for ten minutes while oven finishes heating.
Bake for six minutes. Remove from over and carefully turn over to complete another three to five minutes in the oven. Watch closely, since the sugar will caramelize and burn very easily.
Transfer to rack to cool.
Notes: ©WHStoneman
Yield: 14 cookies
** Exported from Now You're Cooking! v5.88 **
Ready for the oven!
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| Enjoy with a nice cup of tea..my favorite is Constant Comment |
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| Served with fresh pastry creme! Bon Appetit! |
1 comment:
Oh, they look yummy, a great treat! I'll be looking for them in the store and try it!
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