Foodie

Monday, December 07, 2009

Palmiers


A quick cookie, something simple, yet flashy, with very little work on my part, but not so quick if you are to make the pastry from scratch but i guarantee a quick rendezvous in the kitchen with near instant cookie gratification. This cookie conundrum is the PALMIER, or elephant ear cookie, or little hearts which is a French Classic.





This cookie, due to its simplicity, pairs well with many other desserts or after dinner espresso, coffee, and tea. What a very fragrant way to end a meal!  A simple addition of spices such as nutmeg, cinnamon, cardamom or vanilla sugar together with nut powder, is a good variation. The palmier can also be reworked into a great savory "appetizer" if you want; instead of using sugar, nut powder and spices, replace the sugar with grated Parmesan and roll into it a very thin layer of pesto.



Ingredients:

Lots of granulated sugar


Puff pastry or Pastry Dough for Apple Turnovers

Parchment Paper or a Silpat baking mat
Method:

Preheat the oven to 425f.

Sprinkle half of the sugar on a cutting board. Unfold the puff pastry and press it down into the sugar. Sprinkle the other half of the sugar on top of the puff pastry and spread it around with your fingers, brushing off the sugar that doesn’t stick to the pastry.

Fold the sides of the puff pastry in to the center. Fold the pastry again so there are four layers. Using a sharp knife, cut the pastry across the short side into 1 inch slices. For the best results cut straight down, not back-and-forth like with bread or steak.

To bake, take the sliced pieces and place them cut side down on the baking sheet. Unfold them slightly and pinch the center bottom so as to form a V shaped cookie  Bake until the tops are slightly golden (about 7 minutes) and remove from the oven. Flip them over and put back in the oven another 4 or 5 minutes or so - until the tops and sides are nicely browned  and the sugar has caramelized.

 Remove and let cool, then eat!










Serves

7 comments:

Mary said...

I love palmiers, Lily. Your recipe sounds wonderful.

Claire said...

Palmiers are my favorite Lily! Looks great! I usually forget before I bake them to press down the cookie to flatten them a little with a fork so that they don't puff up too much.

Ube said...

Like them much and dunking them in my coffee or hot cocoa especially during the cold season for breakfast. I love the crunch and when I bite to it, it shreds into pieces right in my mouth.

Rebecca said...

1 palmier is 1.5 Euro each in Paris, the size is smaller than our palm. Thanks Lily, I will bake some when I'm free.

Cami said...

Lovely. In Germany we say to Palmier Pig EWar. Have a nice Day. Cami

Shereen said...

Aunty,
Is it possible for me to use Flaky Puff Pastry?Is flaky puff pastry the same with puff pastry?Thank you.

lilyng said...

shereen

flaky puff pastryis not the same as puff pastry but for these palmiers i used flaky puff pastry.

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