It’s been awhile since I have posted an unrecipe. It seems that life has been so busy that I haven’t had time to experiment, and have been relying on many of the old standbys that I have shared with you already.
Tonight, Bailey and I made palmiers,the French puffed pastry cookies that resemble elephant ears. Although they look quite complicated, thanks to the folks at Pepperidge Farm, who make great frozen puffed pastry, they are incredibly easy to make.
Palmiers
Mix 1 cup of sugar and a little salt and spread half of it out on the counter top.
Gently open up the thawed puff pastry, sprinkle it heavily with the sugar mixture and roll it slightly so it becomes a square. This should also press the sugar into the dough on both sides.
Fold the two sides so that they meet in the center. Fold the sides into the center again, and then fold in half like a book. This will give you a long roll with 6 layers of dough.
Slice the dough into 3/8″ thick pieces, and place them cut side down on a parchment paper lined cookie sheet.
Bake at 450 degrees for 6 minutes, until the sugar carmelizes on the bottom. Turn them over and bake another 4 minutes or so. Be careful not to let them get too brown.
Cool on a rack and enjoy!
Tip: Thaw the puffed pastry over night in the refrigerator and roll while it is cold.
photo: Glasshouse Images
