These Palmier cookies, otherwise known as Elephant Ears, are definitely on Momma Reiner’s “Top Five” list. They are so easy to make and kids love them. What’s not to like about baked dough with caramelized butter and sugar on top? The problem with knowing how to make them is that you can whip them out pretty fast. Then you realize you are eating these cookies ALL the time.
INGREDIENTS
2 Tbsp. butter
1 tsp. vanilla
½ c. confectioner’s sugar
½ c. granulated sugar
One sheet, thawed frozen puff pastry (Pepperidge Farm or store brand)
Directions
Preheat oven to 375º. Line two baking sheets with parchment paper
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Place butter in a small, microwave safe dish. Microwave for 20-30 seconds until the butter is melted. Add vanilla to dish. Set aside to cool.
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In a small bowl add the two sugars. Use a whisk to mix the sugars together. Take ½ cup of the sugar out and set aside.
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On a cutting board or work surface, sprinkle about ½ of the remaining sugar.
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Roll the thawed puff pastry on top of the sugar. Add another 1/3 of the remaining sugar on top of the pastry.
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Use your hands to spread the sugar over the pastry. Flip the pastry over and pour the last 1/3 of the sugar on the pastry, spreading it evenly over the dough.
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Take a pinch of the set aside sugar and rub it on the rolling pin. Roll out the pastry; first roll from the center away from you. Then roll from the center towards you. Keep rolling until you have a 10×20 rectangle.
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Use a pastry brush to brush the set aside butter/vanilla mixture evenly all over the top of the pastry. Start at the short end away from you and fold a 2 inch wide section of the pastry back onto itself. Repeat this folding two more times until you hit the center.
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Now start from the short end near you and repeat the same process (3 rolls until you meet the other half in the center). Now, fold one section on top of the other section to form a long rectangle. Gently press down to make the sections stick together.
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Use a sharp knife or a pizza wheel to slice the rectangle crosswise into 1 ½ inch slices. Put the slices, cut side down on the parchment paper. Make sure to spread them 2” apart as these cookies expand.
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Bake approximately 15 minutes until golden brown. We like ours crunchy. Cool 10 minutes. Serve.
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Sass it up: If you really want to impress someone, use DUFOUR Pastry Kitchens world famous Classic Puff Pastry. This can be obtained from a gourmet cooking store with a freezer section.
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Sprinkle light colored sanding sugars on top of the cookies before you bake them. The dark colors are overpowering once cooked.
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