3 Ingredient French Palmiers Recipe (Elephant Ear Cookies)
French Palmiers Recipe (Elephant Ear Cookies)
These Palmiers, hands down, hand-on-my-heart are the easiest, crispy, caramelised sugar treats you will EVER make. Only 3 ingredients are required; puff pastry, sugar and butter.
Recently I watched Martha Stewart make her own puff pastry on TV and it was an insane amount of work. Not a lot of ingredients but the rolling, resting, turning, rolling, resting, turning went on and on and on (and now I get what puff pastry is all about and why all those layers go so puffy but I don’t really care). My rolling pin skills are pretty haphazard at the best of times which doesn’t really matter when you’re filling a pie plate and you can trim the excess anyway but how she managed to keep a perfect rectangle is absolutely beyond me.
The only reason I know about these Palmiers is because I came across them in a French recipe book that required you to use store bought pastry. All you have to do is spread it with butter and sugar, fold, and add more butter and sugar and fold again, then slice and bake.
I know it sounds ridiculously easy because it is. And you probably won’t believe how delicious they are but trust me, give this a try!
Ingredients
1 sheet puff pastry, thawed
white sugar
1/4 cup melted butter
Method
Pre-heat oven to 220C/200C fan-forced/425F. Line a baking sheet with non-stick baking paper.
Generously sprinkle some sugar over your benchtop and press one side of the pastry onto the sugar.
Brush melted butter over the top of the pastry, then sprinkle generously with sugar. Imagine a centre line going from the top of the dough to the bottom; fold the left and right sides of the dough over so that they meet each other in the middle.
Brush the surface with more butter, sprinkle with more sugar and repeat the folding.
Then fold one side over the other and slide onto a cutting board.
Cut the dough crosswise into pieces approx 1/2 inch wide. Place them on the baking sheet, cut side up, leaving at least 2 inches of space between them – they puff up a LOT.
Bake for about 10 minutes, flip them over with a metal spatula (the sugar is very hot so be careful of your fingers) and bake for another 3 to 5 minutes, or until the bottoms are caramelised. Transfer to a cooling rack and let the pastries cool to room temperature.
Ingredients
- 1 sheet puff pastry, thawed
- white sugar
- 1/4 cup melted butter
Instructions
- Pre-heat oven to 220C/200C fan-forced/425F. Line a baking sheet with non-stick baking paper.
- Generously sprinkle some sugar over your benchtop and press one side of the pastry onto the sugar.
- Brush melted butter over the top of the pastry, then sprinkle generously with sugar. Imagine a centre line going from the top of the dough to the bottom; fold the left and right sides of the dough over so that they meet each other in the middle.
- Brush the surface with more butter, sprinkle with more sugar and repeat the folding.
- Then fold one side over the other and slide onto a cutting board.
- Cut the dough crosswise into pieces approx 1/2 inch wide. Place them on the baking sheet, cut side up, leaving at least 2 inches of space between them – they puff up a LOT.
- Bake for about 10 minutes, flip them over with a metal spatula (the sugar is very hot so be careful of your fingers) and bake for another 3 to 5 minutes, or until the bottoms are caramelised. Transfer to a cooling rack and let the pastries cool to room temperature.
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.
