Bear N Mom Recipes - Cookies - Baby Palmiers
I have raved about the French Bakery I found that makes palmiers sometimes more commonly known as elephant ears. I didn't realize how easy it is to make a smaller version of these until I ran across an article in a magazine. I tried the recipe but I didn't have pumpkin pie spice which is supposed to be added to the sugar mixture. I just left it out. The finished cookie tasted just fine and except for the size of the cookie I couldn't tell the difference in what I buy at the bakery.
The best part of this recipe is that you don't have to be a French pastry chef to make these. You just need to buy puff pastry in the frozen section of your supermarket. Puff Pastry comes in packages of 2 sheets. Each sheet yields 18 cookies. But at $5.49 a box you get 3 dozen cookies out of it and that is the primary ingredient.
How to make Palmiers
Thaw a sheet of puff pastry.
Cut a 12 inch sheet of wax paper and line a 10" square with granulated sugar. Roll out the sheet of puff pastry on top of the sugar on the wax paper.
Combine in a cup
- 5 tablespoons of sugar
- 1/2 teaspoon of cinnamon
Spread the spice mixture over the puff pastry sheet. Roll the puff pastry into a log. Slide the log onto a cutting board and freeze for 15 minutes. I wrapped the log in the wax paper before I put it onto the cutting board.
Line a cookie sheet with wax paper. Remove the log from the freezer and cut each log into 18 cookies. Place each pinwheel onto the lined cookie sheet. Place the cookie sheet into the freezer for another 30 minutes.
Put the tray of frozen cookies into a preheated 375° oven and bake for 10 minutes.
I noticed that the wax paper let off some smoke but not enough to set off my smoke detector. You could use parchment paper in place of the wax paper.
Remove the tray from the oven and turn the cookies over. Continue to bake on the second side for an additional 6 minutes.
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