Have you found yourself with some leftover puff pastry and asked yourself, “What am I to do with left over puff pastry?” The answer is…make palmiers! I love getting the huge ones at bakeries that I always knew as elephant ears. My sister thinks they are a waste of calories, but my mom and I love them. Crunchy, sweet, rich, and buttery. Perfection.
I made a sweet and a savory palmier. These are so easy. Roll out your puff pastry to 1/8 inch thickness. Sprinkle your goodies on the dough and roll both ends evenly to marry in the middle. Chill the rolled dough for 30 minutes. Err on the side of longer chilling time to make the slicing easier. After the dough is chilled, slice 1/4 inch pieces and place flat on a baking sheet covered in parchment or a silpat. Bake for 10-15 minutes in a 400 degree oven. Cool for 5 minutes or so…then enjoy.
I think that maybe I didn’t use enough pastry, or maybe I did not roll it out thin enough. I was hoping for more layers, and that just didn’t happen. They still tasted divine, but not as filled with goodness as I was hoping. I will definitely try them again, especially the savory ones. I loved the flavor of the parmesan with the pastry and tomatoes. They are such an impressive appetizer, and with store bought puff pastry, would be incredibly easy. Check out this how-to if you need more detailed instructions. I actually wish I’d watched this before I made mine! It seems easier than rolling the dough and produces a nice crunchy cookie. Mine were sweet and lovely, but more flaky than crunchy and caramelized like these. Oh well. There’s always next time!
Parmesan and Sun-dried Tomato Palmiers
- puff pastry
- grated parmesan cheese
- finely chopped sun dried tomatoes packed in oil, drained
Cinnamon Sugar Palmiers
- puff pastry
- cinnamon sugar
Follow the instructions above for forming and baking.