Palmiers have always been one of my favorite pastries. Buttery, flaky and sweet - so perfectly simple.
A few years ago a friend who was studying to be a chef showed me how to make them. I couldn't believe how easy it was! ...well unless you decide to make your own puff pastry dough, that's a different story.
I wanted to bake them for a birthday breakfast at work. I woke up 20 minutes earlier than usual, and had warm palmiers ready to go.
PALMIERS (Elephant ears)
1 sheet puff pastry (I usually buy Pepperidge Farm)
1/2 cup sugar
1 egg white
Preheat oven 425F. Defrost puff pastry sheet overnight in the fridge. Unfold sheet and lighlty brush one side with a bit of the whipped egg white. You'll probably use a bit less than half an egg white, which is why I usually do 2 sheets at once. Sprinkle sugar all over top side of the sheet on top of the egg white. Make sure the sheet is evenly covered.
Start by folding/rolling the left side of the sheet onto itself towards the middle of the sheet. Repeat with the right side until it meets in the middle. If your puff pastry dough has softened, place the roll in the freezer for 10 minutes before cutting.
Cut roll into 1/4" - 1/2" slices. Place palmiers on parchment paper and cook until a golden caramel color. About 15 minutes in the oven. But keep your eye on them - the burn easily. Cool and enjoy!
You can make different flavors by adding it before you roll the dough. Dust with cinamon, sprinkle chopped chocolate, or spread with jam.