Palmiers (Elephant Ears) by the Barefoot Contessa

Barefoot in Paris
I made this recipe from the Barefoot Contessa~ Ina Garten’s book, “Barefoot in Paris”
I highly recommend it.

If you think you cannot bake, then this is the recipe for you.  Very easy and impressive.  Of the three dishes I cooked, everybody loved these.

I  made the recipe my own, by sprinkling with lots of cinnamon before baking.

2 cups sugar

1/8 tsp kosher salt

2 sheets puff pastry, defrosted

Preheat oven to 450

  1. Preheat the oven to 450 degrees F.
  2. Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt 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.
  3. 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.
Advertisements

7 thoughts on “Palmiers (Elephant Ears) by the Barefoot Contessa

  1. Angelnina, those look so amazing! As did the cake (still salivating) How did these cookies keep? Do you have to eat them right away or are they good stored or frozen? I’m thinking they’d be wonderful Christmas cookies…

  2. Thanks!
    You know, from memory, I believe they kept pretty well for maybe a week? I could be wrong. I stored them in a ziplock storage bag.

    They’re super EASY to make, and they’e so pretty. I agree, great for Christmas.

  3. When you return from Paris the memory of the palmier looms. They are gigantic and in all the Patisseries.

    It took me a long time to get up the courage to work with puff pastry. The first time I made these I took them to a party and EVERYONE was sooo impressed. And I was embarrassed that it was sooo easy. This recipe IS easy AND impressive. Try it!

  4. Your cookbook collection looks just like mine! All of Ina’s books. I just lover her. And those cookies look great. I need to try them.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s