I wish I was Oprah, so when I start off with “These are a few of my favorite things” you would all cheer wildly because you would just know that I was going to give away amazing things. You would scream and jump and stare at the people falling all over themselves in the aisles. You would be holding back tears because you just *know* I am going to give away a car to everyone in the audience.
But I’m not Oprah. And this isn’t a TV show. Oh and I am not giving away anything
since I am broke from buying a new super nice Primo water dispenser. But these Elephant Ears totally are one of my favorite things. About half of the people call these Palmiers and the other, cooler, half call them Elephant Ears. They are one of the most delicious, crunchy, cinnamon-sugar desserts out there. And we all know how I feel about cinnamon sugar things. Plus the best part, it takes all of 4 ingredients to make these and you can make them in under 30 minutes. Sure, sure you could go and make your own puff pastry. But puff pastry is a bitch. And why would you want to fight with stupid puff pastry when you can but the exact same thing in a box? I have made it both homemade and store bought…and in my opinion which is the only one that counts you can not tell a difference. So whip out the sugar, cinnamon, a pinch of salt, and your store bought puff pastry and create a truly delicious dessert!
Elephant Ears (or Palmiers)
2 cups granulated sugar
1 teaspoon cinnamon
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted
Preheat the oven to 450 degrees F.
Combine the sugar, cinnamon, and kosher salt. Pour 1 cup of the sugar mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
Slightly adapted from
Mrs. Hamptons Herself Ina Garten