Palmiers a.k.a. Elephant Ears Recipe
These cookies are so light and crisp. It's so easy a caveman can do it. Really! There are only 2 ingredients if you buy pre-made puff pastry. Kids (and husbands) just love them!
- 1 cup white sugar
- 2 sheets, 1 package Pepperidge Farm puff pastry, thawed
- 1 Pinch of kosher salt, optional
What you will need:
- Parchment paper to line the cookie sheet.
Preheat the oven to 450°F.
Mix together sugar (and kosher salt). Pour 1/2 cup of sugar mixture on a flat surface such as a large wooden board.
Unfold one Puff pastry sheet onto the sugared surface and spread 1/4 cup sugar over the top.
With a rolling pin, roll the pastry sheet to about a 13" square, pressing the sugar into the dough.
Fold 2 opposite sides into the center. Fold again and close like a book (you should have 8 layers total).
Cut the pastry log into just under 1/2" pieces and arrange on a cookie sheet lined with parchment paper. Repeat with the second puff pastry sheet.
Bake for 6 minutes until the bottoms of the cookies are golden brown and caramelized. Flip the cookies over and return to the oven for another 4 to 5 minutes until golden brown on the other side. Remove from the baking sheet to cool.
You can thaw puff pastry on the counter according to package instructions and then stick it in the fridge until ready to use, OR you can thaw in the fridge overnight. You may not be able to see if the bottom is caramelized until you flip one over. Once they are cooled to room temp, they keep well in an airtight container or ziploc bags.