Palmiers (Elephant Ears)
Flaky, caramelized pastries that look fancy but are actually a breeze to make. With just a few ingredients and a little patience, you'll have a batch of these sweet treats ready to impress your family and friends.
Ingredients
- 1 sheet 14.1 oz frozen puff pastry, thawed
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon optional
Instructions
- Lightly sprinkle a clean, flat surface with some of the granulated sugar.
- Gently unfold the thawed puff pastry sheet onto the sugared surface.
- Sprinkle half of the remaining granulated sugar evenly over the surface of the puff pastry. If using cinnamon, sprinkle it over the sugar layer.
- Using a rolling pin, gently roll the sugar and spices into the puff pastry.
- Carefully flip the puff pastry sheet over. Sprinkle the remaining sugar (and cinnamon, if using) over the other side and roll it in.
- Fold one side of the puff pastry sheet towards the center, making sure the fold reaches halfway.
- Repeat with the other side, so both sides meet in the middle.
- Fold one layer over the other, so you have one compact roll.
- Wrap the folded dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator. Using a sharp knife, slice the roll into 1/4-inch thick pieces.
- Place the sliced Palmiers (Elephant Ears) onto the prepared baking sheet, leaving space between each one.
- Bake for 12-15 minutes, or until golden brown and caramelized.
- Remove from the oven and let cool on the baking sheet before transferring to a wire rack to cool completely.