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Elephant Ears (Palmiers) Recipe

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This recipe for Elephant Ears (Palmiers), by , is from A Little Slice of Heaven, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Irene Shaker

Category:
Category:

Ingredients:  
Ingredients:  
2 cups granulated sugar
1/8 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 package (17.25 ounce) frozen puff pastry, thawed (preferably Pepperidge Farm)

Directions:
Directions:
Preheat oven to 450. Line two large cookie sheets with parchment paper.

In a small bowl, combine sugar, salt, and cinnamon. Pour 1 cup mixture onto work surface. Unfold one sheet puff pastry onto sugar mixture, and pour another 1/2 cup mixture on top, spreading it evenly on pastry. With a rolling pin, lightly roll dough into a 13 inch square, pressing sugar into pastry on top and bottom. Fold two sides of square toward center so edges are halfway to middle. Fold again so the two folds meet exactly at middle of dough. Then fold one half over other half as though closing a book. (You will have 6 layers). Cut dough, crosswise, into 3/8 inch thick slices. Place slices, cut side up, 1 inch apart, on prepared cookie sheets. Bake cookies for 6 minutes, or until caramelized and brown on bottom. With metal spatula, turn cookies over and bake 3-5 minutes longer until caramelized on other side. Transfer cookies to wire rack to cool completely.

Place second sheet of pastry on same sugared work surface, and sprinkle with remaining 1/2 cup sugar mixture. Continue as in steps 2 and 3, reusing cooled cookie sheets as necessary. (There will be quite a bit of sugar left over).

Store cookies in airtight container with wax paper between layers, at room temperature.

Number Of Servings:
Number Of Servings:
60

 

 

 

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