Saturday, May 10, 2014

Palmiers...aka Elephant Ear Cookies

It was in 1988 when my mother would frequent a bakery in downtown Winchester, Va. Even though I was only 5, I still remember going into the store and seeing all the delicious pastries and other goodies in the display case. She would always get me an elephant ear. Mostly I think this was to keep me quiet while she did some shopping while my father was getting his hair cut.

Now these elephant ears are not to be confused with the huge piece of fried dough that can be purchased at any carnival or fair. These are light and flaky cookies. They demand to be eaten in the mid-afternoon with a cup of tea or coffee.

Elephant Ears
Modified from Pepperidge Farms recipe
Makes 24 cookies

1 egg
1 Tbsp. water
3/4 cup sugar
1 tsp. cinnamon (optional)
all-purpose flour
1 package puff pastry (2 sheets)

Preheat oven to 400.

Beat the egg and water together.

Combine sugar and cinnamon (if using)

Lightly flour a smooth surface and unfold 1 pastry sheet. Brush with egg mixture and sprinkle with a fourth of the sugar mixture.

Starting at both short sides, fold the sides toward the middle so that they go halfway to the center. Brush with egg mixture, sprinkle with more sugar. Then fold them again so that the two folds meet exactly at the middle of the dough. Then fold one half over the other half, as if you are closing a book. (You will have 6 layers)

Repeat with remaining pastry sheet.

Slice the dough into 3/8-inch slices and place the slices, cut side up, on a baking sheet lined with parchment paper.

I lightly brushed the cookies with the egg wash and sprinkled with additional sugar.

Bake at 400 for 8-12 minutes, until golden brown. Some recipes call for turning the cookies, but since I sprinkled them with additional sugar, I did not turn them over. If you chose to turn them, do so halfway through baking (5-6 minutes).

Cool before serving. Sprinkle with powdered sugar, drizzle with melted chocolate or serve as is!

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