I’ve now typed about seven different introductions to this post, only to completely delete them all.
I’m trying my best to avoid words like unemployment, recession, war and ceasefire. ย Ugh… ย the world seems to be in the thick of it right now, and here we are just trying to work it out for ourselves everyday.
I don’t have epic solutions to offer you, but I do have a band-aid: ย lots of love and loads of sugar.
How will that do you?
Let’s make Palmiers. ย Let’s make Elephant Ears. ย And you know what? ย Let’s use store bought puff pastry, because we’re going to need these cookies toute suite!
There’s a trick to buying store bought puff pastry. ย You have to search for the quality stuff. ย Most grocery stores carry a frozen puff pastry that is loaded with all sorts of mystery fat. ย Look at the ingredients list before you buy.
Dufour is a puff pastry made with only butter. ย It’s the good stuff. ย It’s the only way to go with store bought puff pastry. ย No… they didn’t pay me to say that, although I sorta wish they would. ย Don’t know where to find Dufour? ย You could have it shipped to you!
Palmiers are unbelievably easy once you’ve got your handsย on some good puff pastry. ย All you’ll need is:
lots of granulated sugar ( I started with about a cup of granulated sugar)
one package of all butter puff pastry.
a pan lined with parchment paper, a silicone mat, or greased and floured.
Here’s a step by step extravaganza.
Preheat the oven to 400 degrees F. ย Measure out one cup of granulated sugar (it doesn’t have to be exact) and sprinkle about half of the sugar onto a clean work surface. ย Unfold the thawed puff pastry onto the sugared surface and sprinkle the top of the pastry with the remaining sugar.
The Dufour Puff Pastry unfolds out of the package just about the length and width you’re looking for. ย You’ll just need to roll it to thin it a bit, extending it about 1/2 to 1-inch on all sides.
What’s that? ย You have a little rip on the seam of your puff pastry!? Me too. ย Maybe just try to patch that up a bit. ย But really? ย It’s not that big a deal. ย Don’t sweat it!
Your puff pastry should be roughly 8(to10)x12-inches in size. ย Now start rolling. ย Roll up the left vertical side towards the center seam. ย Roll the right vertical side towards the center too.
Gently press together, like so. ย Wrap in plastic wrap and refrigerate for an hour, or until cold and firm.
Remove dough from the fridge and slice in 1/2-inch slices. ย Place on lined baking sheet. ย Bake in 400 degree F oven for 10 to 15 minutes of until golden brown. ย You may want to rotate the baking sheet halfway through baking. ย Keep a close eye on the cookies after about 11 minutes. ย They might burn quickly.
If using just a greased and floured baking pan instead of a parchment or silicone lined pan, remove the cookies from the pan immediately after they come out of the oven. ย If you’ve lined you baking sheet, you’re fine to let the cookies cool on the sheet.
96 Responses
Your recipe, Photos and instructions were very helpful. Since it looked very easy, I made some adding; before the sprinkle the remaining sugar on the top of the pastry , I add some cinnamon and mandarin orange zest .They came out lovely . Thank you for sharing this recipe.
appreciate it, thank you for everything I enjoyed
Hi Joy,
I’m making these along with your whole wheat chocolate brown sugar cookies & salty sesame/dark chocolate cookies for a shower I’m throwing – so excited to tackle all of these recipes! One quick question – I can’t seem to figure out from the picture if you are rolling the long sides towards the center or the shorter sides? Does vertical mean like a building, the longer sides? Also about how many palmiers come from each package of pastry?
Thanks!!
Sarah
My dad passed away 12 years ago but if there is one thing I will always remember him by it is definitely his love for palmier, also knows as “varkore” (pigs ears) in our family.
That’s an unusual wedding/engagement ring
This year I’m making sweet mince palimers. But I’m having a little difficulty with the actual baking and would appreciate some advice.
The recipies I’ve read say to stand them upright, however when I do this after about five minutes the pastry falls over on its side causing a spill out. Can’t figure out how to combat this.
Because I’m using puff pastry I can’t use the other palmiers for support so how on earth can I keep them upright – any ideas. One of the possible reasons they are falling over is that I have a fan assisted oven and I’m wondering if the fan is actually blowing them over
Any ideas as to what might be wrong and what I can possibly do to overcome the difficulty
Kevin
Well, I think you should just follow my instructions and everything will be alright. i won’t make you stand your palmiers upright.
Just one little comment for the writer. PLEASE I am begging you, change the term “toot sweet” to “toute suite”. That is the correct term and will be less likely to have you drawn and quartered by the french pattiserries. They have less sense of humor on the subject than your average great white shark.
Good day! I just want to give you a big thumbs up for the great
info you have got here on this post. I’ll be coming back to your website for more soon.
It’s fantastic that you are getting ideas from this paragraph as well as from our dialogue made at this time.
They look lovely. would you store them in a tin or plastic container x
Either should be fine. Whatever you think you want to do is great!