I’m in the eve of preparation for Christmas, but I couldn’t wait to share with you this easy and so heavenly tasting recipe. I first tried this caramelized pastry back in France in 2007, and in my last trip to Paris in November, I tasted something even better from Le Moulin de la Vierge boulangerie, I showed you in few shots over here. Of course, I couldn’t wait to make at home these crunchy, soft, caramelized pastry cookies. I think they are great for Christmas and so easy to make. If you want to impress with french cookies, these are the ones. I will be back in few days with more recipes of holiday inspiration, but until then may all of you have a very happy Christmas! Les Palmiers Feuilletés (recipe by Martha Stewart) Directions: [/stextbox]
Ingredients for the palmiers (or elephant ears):
3/4 cup (170g) sugar, plus additional for sprinkling
1 pound (450g) Puff Pastry
1. Sprinkle work surface with the sugar. Place the puff pastry on top and roll to a rectangle 3mm thick, continually sprinkling with additional sugar to prevent the dough from sticking.
2. Working quickly but gently, roll each long end to the center of the pastry, making sure to roll tightly and evenly. Freeze rolled log for 20 minutes, until very firm but not frozen. Slice crosswise into 10mm slices. Roll over each palmier with a rolling pin to lightly flatten, and sprinkle the center of each with more sugar. Place palmiers 5cm apart on water-sprayed baking sheets. Freeze for at least 1 hour.
3. Preheat oven to 450F (230C). Bake palmiers 4 to 6 minutes, until golden on the underside. Flip with a spatula, pressing down to flatten if palmiers seem to be unrolling. Bake 2 to 4 minutes more, watching carefully, until golden and crisp. Transfer to a cooling rack and cool completely.
Les Palmiers Feuilletés (recipe by Martha Stewart)