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palmiers1.jpg
Aw, they look like hearts… Good thing v-day’s coming up!
Palmiers are the biggest trick in the book. They not only require two ingredients, frozen puff pastry and sugar, but maintain their addictive crunch for days after they’re baked. Using a silpat makes clean up especially easy, but the puff pastry has enough butter in it, and the sugar retains pliable enough out of the oven, to ensure easy removal of the cookies from the baking sheet even without pre-greasing.
A recipe really isn’t necessary for these scrumptious cookies, as they’re really a cinch, but here we go. Enjoy!
Palmiers (i.e. Mini Elephant Ears)
Makes 20 cookies, but can be easily multiplied
1 4” x 7” sheet frozen puff pastry, thawed in the refrigerator overnight
1/2 cup sugar, plus extra for dusting
flour, as needed, for rolling
Method
1. Preheat oven to 385 degrees and line a baking sheet with a silpat baking mat. If you’re not using a silpat, leave the baking sheet ungreased.
2. Roll out puff pastry on a lightly floured flat surface until it is less than 1/8” thick and sprinkle heavily with sugar. The layer of sugar should be nearly as thick as the layer of puff pastry dough.
3. Fold both ends (lengthwise) into the middle so they meet. Repea, doubling over your last fold. Fold in half lengthwise, so you have a log, roll in sugar, and place in the freezer for 10 minutes to firm up.
4. Slice cookies with a very sharp knife, each should be about 1/4” thick. Place cookies down on the baking sheet or silpat so you can see their layers (i.e. lay them flat) and sprinkle again with sugar. Bake 10 minutes, or until they turn light golden. The bottom will be a darker golden than the top- that’s what you’re looking to see. Cool on a rack. These cookies are best once completely cool, when they’re at their crunchiest. Yum!
-M : )

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