Use puff pastry to make these light, uniquely shaped Elephant Ear Cookies. These bakery shop treats are often called palmiers, or palm leaves. Mmmmm….so crispy and surgary….I LOVE these! Try them… they’ll become your favorite too!
Puff pastry dough is versatile and is a great base for many flavors. Try one of these suggestions for another delicious version of these cookies. Traditional Palmiers: Omit the filling; sprinkle the layers with sugar. Fruit Layers: Spread a thin layer of seedless jam over the filling. Nut Crisps: Make the filling using any of your favorite chopped nuts.
Store cookies in an airtight container for up to 2 weeks. They can be frozen for up to 2 months and reheated in a 350 degree oven for about 10 minutes.
- 1/4 cup plus 2 tablespoons granulated sugar, divided
- 1/4 cup finely chopped walnuts or pecans
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1 egg
- 1 tablespoon water
- 1 package (17 1/4 ounces) frozen puff pastry, thawed
- Preheat oven to 400 degrees.
- In a small bowl, combine 1/4 cup sugar, walnuts, cinnamon and nutmeg; set aside.
- In another small bowl, beat egg and water; set aside.
- Sprinkle 1 tablespoon of sugar the counter.
- Unfold 1 sheet of pastry onto sugar; press down slightly.
- Brush pastry with egg mixture; sprinkle center third with 2 tablespoons nut mixture.
- Fold long sides of pastry toward center, leaving a 1/4-inch gap between them.
- Brush egg mixture over top; sprinkle 1 tablespoon nut mixture over 1 half of pastry.
- Fold pastry in half lengthwise, covering nut mixture. Cut twelve 3/4-inch slices from folded pastry. Brush egg mixture over top; sprinkle 1 tablespoon nut mixture over 1 half of pastry.
- Fold pastry in half lengthwise, covering nut mixture.
- Cut twelve 3/4-inch slices from folded pastry.
- Press cut sides of each cookie into the sugar on the counter.
- Arrange cookies 2 inches apart on an un-greased baking sheet.
Repeat process with remaining sugar, pastry and filling.
- Bake cookies for 15 to 16 minutes.
- Transfer cookies to wire racks; cool completely.
This recipe is from Lady Behind The Curtain
MORE RECIPES WITH PUFF PASTRY