Palmiers, also known as elephant ears or butterfly cookies, are delicate pastries with a flaky, caramelized exterior. Originating in France, these treats are made by folding puff pastry layer – we use convenient store-bought, freezer-section puff pasty – with granulated sugar. In our version, we combine Vietnamese Cinnamon with granulated sugar for layering into the rolled pastry, then we baking until golden brown crispy, crunchy perfection.
Time: 1 hour
Makes 24 PalmiersRating
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Loading...| 1 package frozen puff pastry | |
| 2/3 cups granulated sugar, divided | |
| 2 Tbl Vietnamese Cinnamon |
| 1. | Preheat oven to 425°F. In a bowl, combine 1/3 cup granulated sugar and the Vietnamese Cinnamon. Set aside. |
| 2. | On a work surface, spread 1/3 cup granulated sugar. Unfold the puff pastry and place on the granulated sugar. We found that bringing the puff pastry to nearly room temp - it was just cool to the touch - made it easy to work with. Use a rolling pin to roll the pastry to a rectangle - we rolled ours to about 12X13. You dont' have to be precise here. You just want to roll it a bit thinner and larger than the original package size. Be sure as you're rolling it, you press it into the granulated sugar. You want it to be crusted with sugar. |
| 3. | Sprinkle the pastry with the 1/3 cup cinnamon sugar. Roll the pastry toward the center. When you reach the halfway mark, rotate the pastry and roll it from the other direction so that you have two sprials that meetin the center. Wrap it in parchment and freeze for 30 min. Repeat with the second sheet of puff pastry. |
| 4. | Remove from the freezer and slice the cylinder in 1/4 inch thick slices. Place spaced apart on parchment-lined sheet pans. We placed 12 per sheet pan. |
| 5. | Bake for 6 mins. Then flip. Bake for an additional 3 mins. Allow to cool on the sheet pans then move to a serving plate. Delicious with coffee or tea. |
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