Carla Hall's Palmiers

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Palmiers: These light, airy French cookies are often called elephant ears due to their shape.

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Ingredients

  • 1 package store bought Puff Pastry (thawed)
  • 1/4 cup Granulated Sugar (plus more for dusting)
  • 1 teaspoon ground Cinnamon
  • 1/3 cup shaved Semi Sweet Chocolate
  • Egg Wash
  • Turbinado Sugar for sprinkling

Preparation

Step 1

* Gently roll out puff pastry on a lightly sugared surface. Cut the pastry into rectangles, measuring 8 inches on the short side.

* In a small bowl whisk together the 1/4 cup of sugar and cinnamon.

* Sprinkle some cinnamon sugar mixture over one rectangle of pastry and the shaved chocolate over another rectangle of pastry.

* Working from the short edge of a rectangle, gently roll to the center of the dough. Repeat with the opposite side so the rolled side touch in the center.

* Place the dough on a parchment lined baking sheet. Repeat the rolling process with the remaining rectangles and place all on the baking sheet and freeze for 30 minutes.

* Preheat oven to 450 degrees F.

* Remove dough from the freeze and allow to sit for 5 minutes.

* Slice crosswise, 1/2-inch thick and place cut side up on a parchment lined baking sheet, spacing an inch apart.

* Brush tops with egg wash and sprinkle with turbinado sugar.

* Bake for 8 to 10 minutes until deep golden brown and puffed.

* Allow to cool before serving.


** Helpful Tips:

* You can also do a chocolate palmier by sprinkling chocolate shavings over the dough before rolling it.

* Freezing the dough ensures that the layers remain intact prior to baking.

* While baking puff pastry, steam creates the light and flaky texture. If you open the oven, steam and heat are released, and the pastry is ruined.

* This is a great dessert to keep in the freezer and bake at a moment’s notice.






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