Palmiers (Cinnamon Sugar Elephant Ears)

Yesterday I had a craving for cinnamon pastries but didn’t want to do any of the work that goes into full-blown cinnamon rolls.  That’s when it came to me…..I could show my kiddos how to make Palmiers!  We call them elephant ears because that just sounds more fun!

If you check out my facebook page, you can even see a short video that my 8 year old helped to make!  We have some work to do and want to find the right platform, but it sure was fun!

Palmiers (Cinnamon Sugar Elephant Ears)

  • Servings: 10-12
  • Difficulty: easy
  • Print

1 package thawed puff pastry dough (still chilled)

1 cup cinnamon sugar

Directions:

Preheat oven to 450 degrees.  Roll one sheet of thawed pastry into a slightly larger rectangle.  Spread 1/2 cup cinnamon sugar over the top of the dough.  Use a rolling pin to help press the cinnamon sugar into the dough and be sure to spread the mixture all the way to the edges.  Roll one side lengthwise towards the center and do the same on the opposite side.  When they meet in the middle fold one side over the other, like a book.  Wrap in parchment paper and chill in the freezer for 15-20 minutes.  Repeat with the 2nd sheet of dough.

Remove the dough from the freezer and slice into 1/3 to 1/2 inch slices.  Place the pastries on a sheet tray lined with parchment.  Leave plenty of room for them to expand.  (about 12 per sheet pan)  Bake for 6 minutes.  Flip the pastries over and bake for an additional 6 minutes.  Remove from the oven and let cool.

Makes 36-44 pastries.

 

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