Palmiers Little Palm Trees |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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This crispy delicacy is quick - use store bought PUFF PASTRY dough, sprinkle with granulated sugar! After baking, these golden brown, caramelized light pastries are served with coffee or tea or as a dessert accompaniment. Ingredients:
1 c granulated sugar |
1/8 tsp kosher salt |
2 sheets puff pastry, defrosted (recommended: trader joe’s or pepperidge farm) |
** (variations can be created, i.e. mix in 2 tsp cinnamon w/sugar or mix 1 c sugar and 1/2 c of coconut and process in food processor to blend them well.) |
Directions:
1. Preheat the oven to 450 degrees F. (My oven works it at 425)
2. Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling; it's about an even covering of sugar.
3. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. (See second picture posted for guidance.)
4. Slice the dough into 3/8 – 1/2 inch slices and place the slices, cut side up, on un-greased baking sheets. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets.
5. Bake the cookies for 7-9 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. KEEP AN EYE ON THEM THE FIRST TIME YOU MAKE THEM TO ENSURE YOU DON’T BURN THEM!
6. Transfer to a baking rack to cool – although I’ve left mine on the baking sheet and cooled them without any consequences. These are small elephant ears – you’ll end up eating a lot of them cause they’re so good.
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