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Carla Hall's Palmiers

Palmiers Carla Hall
Flaky French Cookies
skill level
Easy
time
30-60min
servings
24
cost
$
Contributed by :
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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 package store bought Puff Pastry (thawed)
    Gently roll out puff pastry on a lightly sugared surface. Cut the pastry into rectangles, measuring 8 inches on the short side.
  • 2
    1/4 cup Granulated Sugar (plus more for dusting)
    1 teaspoon ground Cinnamon
    1/3 cup shaved Semi Sweet Chocolate
    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 he remaining rectangles and place all on the baking sheet and freeze for 30 minutes.
  • 3
    Egg Wash
    Turbinado Sugar for sprinkling
    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:
    1. You can also do a chocolate palmier by sprinkling chocolate shavings over the dough before rolling it.
    2. Freezing the dough ensures that the layers remain intact prior to baking.
    3. 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.
    4. This is a great dessert to keep in the freezer and bake at a moment’s notice. 
 
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