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Cooking Shortcuts: 2-Ingredient French Palmier Cookies

If you’re looking for “just one more” item for the dessert buffet or you need a quick yet impressive offering for that holiday party, I’ve got your answer right here.

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Palmiers (sometimes called “elephant ears”) are those dream-come-true cookies that look and taste incredibly fancy and sophisticated, yet require only two ingredients: one you already have, and one you will never be without after this.

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Puff pastry is my secret weapon. From savory cheese straws to flaky turnovers, I have several boxes of this multi-tasker in my freezer at all times. It’s like the little black dress of your baking “wardrobe,” as it can be shaped, flavored, and baked into countless savory and sweet treats. Even better? Puff pastry thaws quickly, allowing you the spontaneity and lack-of-planning that seem to go hand in hand during the holiday season frenzy.

Better still? Many brands of puff pastry are dairy-free, which means that if you’re serving a vegan or someone with a dairy intolerance, you can still whip up a decadent dessert.

All you need to make these sweet, shatteringly crispy palmiers is a package of puff pastry and some sugar. What could be better?

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French Palmier Cookies

Adapted from various sources

Ingredients:
8 T. granulated sugar, divided
1 package puff pastry (2 sheets), thawed

Instructions:
1. Pre-heat oven to 400 degrees F and line two baking sheets with parchment paper. Sprinkle 1 T. sugar evenly over a cutting board. Unfold one sheet of thawed pastry and lay on top of the sugar. Use a rolling pin to smooth out the creases and create an evenly thick surface. Sprinkle the pastry with 2 T. sugar. Use your rolling pin to lightly press the sugar into the pastry. Starting at one short end, tightly roll pastry in toward the center, stopping when you reach the middle. Repeat with the other end. Trim ends.

2. Cut 1/2″ thick slices and place on your prepared baking sheet, about 1″ apart. Sprinkle tops with 1 T. sugar. Gently flatten with the palm of your hand. Repeat with remaining ingredients. Bake till golden brown, about 20 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Note: Unbaked palmiers can be frozen. Place your sheets of unbaked palmiers into the freezer. When frozen, transfer to a heavy-duty bag. To bake follow above directions.

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