Perfect Elephant Ears — Sweet
Blog post by Margaret.
The more I work with puff pastry the more I like it. And the results are always so fun. Like these Elephant Ears aka Palm leaves, pig’s ears, palmiers.
We already know how easy it is to make Malgieri’s Puff Pastry. So it is super dooper (super dooper??) easy to make these little cookies. And they are very addictive.
Let the pastry dough warm up just a little and roll it into a 8″ x 12″ rectangle. This should be done while generously covering the dough top and bottom with sugar. After rolling, the long sides are folded toward the center (but not completely to the center. Then fold them in again. You will end up with a ‘log’ which you flatten slightly with your hand.
Chill a bit and then slice 1/2 inch pieces, dip in sugar and place sugar side down on a parchment paper to bake. As the pastries bake they caramelize on the bottom giving you a tasty little sugary treat.
Ideally the elephant ears should stay closed, like hearts, but mine opened up. Still tasty, though.
I used 1/8 of the puff pastry and ended it up with 12 ears. And they are now all gone!!!
Malgieri’s recipe is on page 210 of The Modern Baker.