Now, there are hundred thousand things you can do with puff pastry, but one of my favourites is to make palmiers. These sweet little French cookies are purely puff pastry and granulated sugar.
They’re sometimes called Elephant ears too.
It’s a rectangle of cold sourdough puff pastry, sprinkled with granulated sugar. Then, starting from the sides, fold in 1/4 on each side so they meet in the middle.
Yes you can use store-bought pastry but it’s definitely not as delicious as homemade pastry made with real butter.
Now fold the two sides on to each other like you’re folding a book. And then do that again one more time.
Once folded, they’re sliced into 1cm slices and then each cut side is pressed into some more granulated sugar.
Then the sliced cookies go back in the fridge to firm up while the oven heats.
Bake at 200 degrees celsius for around 15 minutes until golden brown. You want the pastry to be crispy and well cooked.
Have you made this? Tag me and let me know! @home_grown_happinessnz
- 1 Homemade Sourdough Puff Pastry
- 1/2 cup granulated sugar
- Roll the puff pastry sheet out into a 30 x 40 cm rectangle.
- Sprinkle the pastry with 2-3 tbsp of granulated sugar
- Fold in 1/4 of each side into the middle.
- Now fold those two sides on to each other like you're folding a book, then repeat that one more time. (See images in post above.)You'll now have a long puff pastry log.
- Slice the log into 1cm slices.
- Press the faces of each slice into some granulated sugar and lay them on a baking tray.
- Heat the oven to 200 degrees Celsius (392 Fahrenheit) and place the sliced cookies in the fridge to firm up while the oven heats.
- Bake for 15-18 minutes until deep golden brown and crisp.