PALMIERS

These light, buttery crispy little French cookies are very addictive and with the use of frozen puff pastry sheets they are very very easy.They are also know as elephant ears or butterfly cookies. When you read the instructions it may seem complicated and they are truly very easy. Here is a link to a very helpful video: http://www.videojug.com/film/how-to-make-palmiers

Ingredients:

• 2 defrosted Puff Pastry sheets (approx. 397 gram package)
• 1 cup granulated sugar
• 1 teaspoon cinnamon

Directions:

Preheat the oven to 425 degrees F. Combine the sugar and cinnamon. Sprinkle some of the sugar mixture on a flat surface such as wooden board or counter. Unfold each sheet of puff pastry onto the sugar and roll out into a 10” x 14” rectangle, while pouring 1/2 cup of the sugar mixture on top and bottom, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar mixture. With a rolling pin roll so that the sugar is pressed into the puff pastry on top and bottom.  Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will end up with 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment. Place cookies in the fridge for 10 minutes before baking. Bake the cookies for 10-12 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

You will require these three ingredients

Combine sugar and cinnamon

Thaw the dough as per package instruction and sprinkle a few tablespoons of sugar mixture on the surface

Continue to sprinkle sugar on the sides while rolling dough into a 10"X14" rectangle.

Fold the sides of the rectangle towards the center so they go halfway to the middle. 

Fold them again so the two folds meet exactly at the middle of the dough. Continue to sprinkle and roll sugar mixture into dough.

Then fold the one half over the other half as though closing a book. You will have 6 layers.

Slice the dough into 3/8-inch slices.You should end up with 18-19 cookies.

Place the slices, cut side up, on baking sheets lined with parchment paper and refrigerate and then bake.

Cookies will be a nice golden brown when baked.Cool on a baking rack.