I am a huge fan of fair food! Hot dogs, chili fries, deep fried Oreos, cotton candy, funnel cakes and elephant ears…….um, yeah, I just drooled on the keyboard….. Unfortunately there isn’t an easy way to get my fair food fix in December, but these cookies come pretty close! Buttery puff pastry rolled in sugar and baked until golden brown, these palmier cookies remind me of a miniature elephant ear. These are fairly easy to make, but they do require a little planning to defrost the puff pastry ahead of time. This is my 11th recipe in my first blog series, 12 Days of Cookies. Enjoy! 🙂
Source: Barefoot Contessa (Click on the link to see an instructional video)
Yield: about 40 cookies
2 cups sugar
1/8 tsp salt
2 sheets puff pastry, defrosted (I used Pepperidge Farm brand)
Preheat oven to 450 degrees Fahrenheit. Combine sugar and salt in a bowl, then sprinkle 1/2 cup of the mixture on your rolling surface. Unfold one sheet of puff pastry and sprinkle another 1/2 cup on top. Try to spread the sugar/salt mixure as evenly as possible before rolling it out into a 13 X 13 square. Press on the rolling pin as you roll out the dough to help the sugar adhere to the dough. Fold each edge of the dough towards the center of the square, halfway to the middle, but not overlapping. Then fold over one half on top of the other half, like you are folding a book. Fold it over an additional time to get a total of six layers. It should look like a log, about 2 inches in width. Slice the dough into 3/8 inch slices and place them two inches apart and cut side up on a parchment paper or Silpat lined baking sheet. Bake for 6 minutes, then turn over with a spatula and bake an additional 2 – 3 minutes. Repeat steps with the second sheet of puff pastry and the additional one cup of sugar/salt mixture. Once cool, store in an airtight container.