Monday, March 14, 2011

French Delight: Palmiers

Elephant Ears or Palmier's

1 package Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 egg
1 tablespoon water
1/3 cup sugar
2 teaspoons ground ground cinnamon 
1/2 cup sugar
THAW pastry sheets at room temperature 30 min (mine take a bit longer to become workable) Preheat oven to 400°F. Mix egg and water. Mix the 1/3 cup sugar and cinnamon.

UNFOLD 1 pastry sheet on lightly floured surface. Brush with egg mixture. Sprinkle with 2 tbsp. sugar mixture and a fair helping of plain sugar. Starting at short sides, fold (or roll) pastry toward center, leaving 1/4" space in center. Brush the top of the folds with egg mixture and sprinkle with 1 tbsp. sugar mixture and more sugar. Fold one side over the other, making 4-layer rectangle. Repeat with remaining pastry sheet.
CUT each rectangle into 12 (3/4") slices. - IMPORTANT - this is crucial to these turning out (in my opinion), get a plate of sugar and flatten each slice with your palm (pushing one side and then the other) into the sugar - this helps them cook more evenly, look nicer, and adds even more sugar that cooks to a nice crunch on the outside 
PLACE cut-side down 2" apart on baking sheet. Brush tops with egg mixture (I nixed this part due to the sugar coating).
BAKE 12 min. or until golden. Remove from baking sheet and cool on wire rack (remove from sheet immediately while the sugar is still soft/melted otherwise they will stick to the baking sheet).
Makes 24 Pastries
Jill's Tips 
  • I've indicated my own take in italics above
  • These can be made with just plain sugar and then dipped in chocolate
  • Chopped walnuts can also be added to the inside, wherever you add sugar add the nuts

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