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Bliss cooks: Painless palmiers

posted on February 25, 2009 at 11:57 am
Bliss cooks: Painless palmiers
I believe you are either a cook or baker. I am most definitely the former. However, I do get the occasional urge to bake. And when that time comes, it better be easy and fast. Palmiers (or elephant ears) have always been a favorite dessert of my father’s. I hadn’t made them since culinary school, but made some for my dad over the weekend and was very pleased with the results. So, I just had to share the recipe with you guys. Like I said, I crave ease and simplicity when baking–this recipe is about as easy as it gets. If I can make it, you can too. Here is the recipe with some step-by-step photos.
My recipe for palmiers

Ingredients
One sheet of frozen puff pastry dough, defrosted in the fridge (any brand will work, but the higher quality the butter, the better)
Sugar (I prefer the unbleached cane variety)

Equipment
Rolling pin
Knife
Parchment paper
Sheet pan
Instructions
Preheat your oven to 425 degrees. Dust a clean surface with sugar and roll out the dough as thin as you can get. Dust again with sugar.
Bliss cooks: Painless palmiers
Carefully roll the dough as tight as you can from each side until you have two matching sections.
Bliss cooks: Painless palmiers
Trim the ends of the dough.
Bliss cooks: Painless palmiers
Slice the roll into 1/2 inch slices.
Bliss cooks: Painless palmiers
Dust the surface with more sugar and place a slice of the roll in the sugar.
Bliss cooks: Painless palmiers
Press down each segment with the palm of your hand until it is flat and relatively uniform.
Bliss cooks: Painless palmiers
Place the unbaked cookies on the baking sheet and bake until a pool of golden sugar forms around them (around 5 minutes depending on the strength of your oven). Take the cookies out of the oven, flip over with a spatula (not your hand!) and return to the oven for another 5 minutes. Remove from the oven and let them cool on a rack for 10 minutes.
Bliss cooks: Painless palmiers
Variations
1) You can also connect two sheets if you’d like larger palmiers, but I prefer them to be bite-size. 2)Use a savory filling instead of sugar for a fun party appetizer that is bound to impress.
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5 comments

  • Re: Bliss cooks: Painless palmiers
    posted by: Eat, Drink, Man... · February 26, 2009  6:50 PM

    Beautiful photos! I’m gonna give these a try one day.

  • Re: Bliss cooks: Painless palmiers
    posted by: Broderick · February 26, 2009  9:53 PM

    Everything on this page looks SO delicious, I’m so jealous of your skills 😉

  • Re: Bliss cooks: Painless palmiers
    posted by: Marta · April 14, 2009  10:43 AM

    I’m so making these and dipping them in chocolate!
    Gorgeous photos!
    M

  • Re: Bliss cooks: Painless palmiers
    posted by: ~Madeline~ · April 14, 2009  12:41 PM

    I’m so with you on simple baking. While I envy those people who bake elaborate beautiful creations, it’s just not me, I fall into the cook category as well. However, these are gorgeous and seem like they are simple enough even for someone like me!

  • Re: Bliss cooks: Painless palmiers
    posted by: Anonymous · April 15, 2009  1:15 PM

    i made this but i should have rolled the dough tighter, they came out kind of big 🙁 but they were yummy and easy to make!

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