Cinnamon-Sugar Palmiers

 For years, I’ve been eating palmiers, (sometimes referred to as elephant ears, french hearts, or glasses). My grandmother and grandfather were fans of the cookies/pastries and we always used to have them readily available in the kitchen. They were great on their own, or could be dunked into a cup of chai or hot chocolate.  

I never thought I’d try my hand at making palmiers, because they looked so complicated with all of their beautiful, swirly layers. However, I have Martha Stewart to thank for making, what seemed like a daunting task, so simple and effortless.  Martha came onto the Today show in December and showed how to make some holiday sweets.  Once I saw her show Al Roker how to make the palmiers, I knew I had to go and make them myself. 
I tweaked the recipe to reduce the amount of sugar from 1 cup to 1/4 cup and I cut out the chocolate. Also, the only difference that I noted between regular palmiers and Martha’s palmiers is that regular palmiers are rolled so that the pastry rolls meet each other, while Martha’s rolls the pastry so that they form an “S” shape.
Cinnamon-Sugar Palmiers
1 package pre-rolled puff pastry
1/4 cup sugar
1 tsp cinnamon
Preheat the oven to 375 degrees.
In a small bowl, mix together the sugar and cinnamon and set aside.
Unwrap one sheet of pre-rolled puff pastry and loosen pastry from paper.  Sprinkle half of the cinnamon-sugar mixture onto half of the puff pastry. 
Begin to fold the dough towards the centre in small increments until you reach the halfway point (no more sugar). 
Gently flip the dough over and repeat the same process again- sprinkle cinnamon-sugar over the pastry and being to roll the dough to the rolled half (it’s okay if one roll is bigger than the other).   Repeat same process with second puff pastry sheet.
Wrap the dough rolls in plastic wrap and chill for 20-30 minutes in the fridge.  Cut the ends off until you are left with even edges. Cut the dough lengthwise int 1/2″ or 1″ pieces and lay them 2″ apart on a parchment-lined cookie sheet.
 
Bake cookies until underside is a deep golden brown colour.  Using a metal spatula, flip cookies over and bake for another 5 minutes.  Transfer cookies to cooling rack. Store in an airtight container for 1-2 days.
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