Palmiers are also sometimes called elephant ears. Not the big flat American version; the French Palmiers are small, tightly rolled, and almost cookie-like. You can use any number of fillings or flavored sugars, but the traditional Palmiers were just caramelized sugar and puff pastry. Here’s the book pic…..

Nothing but sugar, and puff pastry. No butter, no egg wash, no fuss. Just your rolling pin and some folded puff pastry, sprinkled generously with sugar. Here’s how mine turned out…..

Perhaps mine are a bit wing-like…and maybe they could have been left in slightly longer for better caramelizing….but all-in-all… pretty tasty. AND pretty easy.

One thought on “PALMIERS

Leave a Reply

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

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

Google photo

You are commenting using your Google 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 )

Connecting to %s

%d bloggers like this: