Keep some pastry dough in the oven and you’re minutes away from these easy cookies from Heather Bertinetti.
“Elephant Ear” Palmier Recipe
2 sheets store-bought frozen puff pastry, thawed
1 tablespoon ground cinnamon
Preheat an oven to 400ºF. Prepare a baking sheet by lining it with parchment paper.
Lightly dust a work surface with about 1/4 cup sugar. Spread one sheet of dough out on the surface and sprinkle it with half of the cinnamon and about 3/4 cup of sugar. Roll the dough out slightly to press the sugar and cinnamon into it.
Starting at one of the dough sheet’s long sides, fold the dough over about 1/2-inch, closing up the cinnamon-sugar layer inside. Repeat this fold two more times until the roll reaches the halfway point of the sheet. Repeat this fold on the opposite side of the dough sheet. Fold one roll right on top of the other and press lightly to adhere.
Cut the dough roll into 1/2-inch slices and arrange on the prepared baking sheet. Press each cookie down slightly to retain its shape and bake the cookies. Bake the cookies until dark golden brown and puffed, about 12 minutes.
Repeat this process with the remaining sugar, sheet of puff pastry, and cinnamon.
Cool the cookies for about 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. Serve.
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In association with Rachael Ray at www.rachaelray.com