For this month’s Secret Recipe Club, which is like a monthly secret Santa blog hop, I was assigned More than an Occasional Baker by Ros from England (Hi! I’m going to be visiting Britain in the fall! Suuuper excited!) I knew once I saw homemade Elephant Ears I had to make them.
My office this morning is going to alternatively love me for bringing in free cookies and hate me for bringing in cookies.
My mother, on the other hand, is probably going to send me a strongly worded email after she reads this post. You see, Palmiers, or Elephant Ears as I grew up calling them, are probably one of my mother’s favorite cookies. And I was supposed to go home this weekend to watch the Olympics since I don’t own a tv. Even though she didn’t know then I was going to make these cookies…she does now and I’m fairly certain that she’s going to be miffed about missing out.
Why didn’t I go home this weekend you ask?
Better plans with friends in Sacramento, perhaps?
Nope. I got lazy half way through packing and decided to go shopping. Which leads me to hating Target. I go in to Target for a $10 plastic bowl and leave $63 later. Stupid Target. They should employ an anti-personal shopper whose sole job is for me to tell them what I’m there to buy and then not allow me to buy anything else. Forcibly if needed.
Anyway, back to cookies. These were SUPER quick to make. Seriously. The longest part was allowing the cookies to chill after rolling. I totally used store bought pastry dough though. I was just too lazy this weekend to make my own. If you want to go the store bought route, find a brand of puff pastry that uses only butter! It’s soooo much better! I used Dufour which can be found at Whole Foods, and I’m sure at restaurant supply stores. There’s only one sheet of puff pastry per box though – so plan accordingly!
I got about 30 Ears out of one box and boy are they delicious and bake quickly! They only need 10-15 minutes in a 400 degree oven and they burn quickly. Although those are still delicious. I may have burnt the last batch of 6….and may or may not eaten them all…someone had to right?
The cookies are overly simple to make and like Ros, I also did a cinnamon sugar version of them. I was kinda hoping they’d taste like baked churros but no dice. Oh well. Disneyland will still have to be my churro dealer.
I’m seriously going to have to keep a box or two of puff pastry in my freezer now to make these up for when I go to party or bbq and don’t have time to make anything involved! I wonder if you could make these up and then pop them back in the freezer and then just bake them as you need them?
These were so much better than store bought Elephant Ears, I think I’d rather make them then buy them in the future! Go, try them! You won’t be disappointed! Thank you Ros for the recipe!
Homemade Palmiers (Elephant Ears)
1 box all butter store bought puff pastry, thawed
1/2 cup granulated sugar
1 tablespoon cinnamon
Mix together sugar and cinnamon.
Sprinkle half the cinnamon sugar onto a clean work surface. Unfold the puff pastry and roll out to about 8 (or 10)x12. So a little bit larger than a piece of paper. If you’re using Dufour, your puff pastry is just about this size. It only needs a little bit of rolling.
Once the puff pastry is rolled, sprinkle the other half of the cinnamon sugar onto the puff pastry. Starting at the longest edge, roll towards the middle. Once you hit the center point stop rolling. Repeat this process for the other edge. Wrap in plastic wrap and place in fridge for about an hour or until the puff pastry is chilled.
Preheat oven to 400 degrees. Prep your cookie sheet: silicon mat, parchment paper, or greased and floured. Slice the now chilled puff pastry into half inch slices. Place on baking sheet. Bake for 10-15 minutes. Check after 10 minutes every minute or so! The go from delicious to burnt in a blink of an eye! The bottoms should be golden brown.
If you greased your pan remove your cookies immediately from the pan and place on cooling rack. If you’re using parchment paper or a silicon mat, you can let them cool on the pan.