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Sunday, November 29, 2009


You may have noticed that today's post is not entitled Tasty Recipe Review. That's because there's really not that much to review, but I do have for you 2 Palmier options. One is the classic sugary elephant ears that we all know and love and the other is something I decided to whip up for Thanksgiving, sort of pumped up Palmiers if you will.

I had mentioned that I was dying to try and make these sweet morsels, well now I got the chance. I just went for it, decided to go get myself some puff pastry, you know I'm not going to make it it's too time consuming, and just go for it.

They are so unbelievably easy to make, I think I might just whip up a batch every single day for the rest of my life! Of course my hips will hate me for it, so maybe every other day.

All you need to make these are puff pastry and sugar and that's it! It's that simple.

You can find puff pastry anywhere these days, but if you would like to make it (congratulations, I admire you!) I found this site that shows you how to make your own puff pastry.  

Sprinkle your rolling space with about 1/4 cup of sugar and lay your puff pastry sheet on top like so:

Now sprinkle another 1/4 cup of sugar on top of the pastry

Now you have to roll the sugar into the dough

See how the sugar becomes embeded into the pastry, when the layers spread during baking it's going to be one big delicious sugary goodness!

Now on to forming the popular elephant ears. You start by folding in the sides:

Fold another time:

And one more time:

You end up with a long roll of dough, press it down and then cut it to form the rectangles:

These are your Palmiers. I rolled the tops in sugar, you can also coat them with an egg wash if you like. Place them on your cookie sheet about 2 to 3 inches apart to give them room to puff up.

Aren't they cute?

These go into a 375 degree oven for 12 - 16 minutes until they are golden brown. You may have to turn them over in the middle of baking if you see the bottoms are cooking way faster than the tops.

Remove them from the cookie sheet while still warm and let cool on a wire rack. You are now ready to pop these babies in your mouth, Yum!!!

Now for Thanksgiving, I decided to give these a twist. I filled them up with pumpkin, dates and almonds. You prepare them exactly the same way, you just add filling instead of sugar to the dough.

For my pumpkin filling you will need:

1 cup pumpkin puree
1/4 cup brown sugar
1/4 cup finely chopped dates
1/2 cup chopped almonds

Mix these together to make the filling:

Then proceed the same way as the sugar Palmiers, roll the dough in sugar, but instead of sprinkling sugar on top of the dough, spread out the filling and form your cookies.

Here is the finished product, looks good right. Very tasty!

You can fill these with anything, sweet, salty, whatever you like, or make them with just sugar, they are always going to be delicious ... Enjoy!!!


  1. Love it! Wish I had one right now! Where do you find the bigger sugar crystals like that?

  2. Oh Amber I wish I had a helpful answer for you but the truth is that is how our sugar is down here in Costa Rica. I just bought plain old sugar! :P



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