Palmiers

Palmiers

StreuselFeel like a little Palm Tree or Elephant Ear?  Who doesn’t!  Did you think I would share Cheese Straws with you and not the quintessential puff pastry creation?  Of course not, you are my friends.

So come on over.  Sit.  Eat one of life’s little treasures with me.

 

Palmiers

makes 12 to 20 (depending on thickness)

 

1 lb. of homemade or store-bought puff pastry

1 c. sugar mixed with 2 to 3 T. cinnamon

Roll out the puff pastry into a rectangle.  Spread the cinnamon/sugar mixture onto the work surface and place the rectangle on top of the sugar mixture.  Roll the puff pastry into the sugar mixture.  Flip it over and roll the other side into the sugar mixture as well.  Turn the puff pastry so the shorter edge is facing you.

Easy Palmiers

Roll or fold each side of the dough into the middle.

Roll 'em up

Rolling will make the dough look more like a palm tree.  Folding it will make it look more like an elephant ear.  Cut the roll into 1/2 inch to 1 inch pieces, depending on how thick you want it.  Press each cut side into the sugar mixture.

Cut it up

Bake at 385 degrees Fahrenheit for 12 to 18 minutes depending on their thickness.  During the last few minutes of baking, flip the palmiers over to carmelize the sugar on the other side.

Cool and serve.  Store in a covered container for several days if needed.

 

 

 

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