Cinnamon & Cardamom Palmiers (Elephant Ears)

Such an easy, delicious, and fast recipe! Unless you are making your own puff pastry, of course, which may happen someday.  But not today!

As the base of my recipe I used Ina Garten's recipe for Palmiers (or elephant ears...called such, because they look like elephant ears!)  But added a little twist.

Start with thawed puff pastry sheets (or you can make your own!) on a surface coated with sugar. And sprinkle generously with the sugar/salt mixture.  Cover it as evenly as possible.

Sprinkle on a little cinnamon, and cardamom (neither of which are called for in Ina's original recipe, but I was in the mood for something spicy.)

Start to fold from each side until they meet in the middle. Then fold one side over the other.

 Slice the roll into 1/2 inch slices and place on a parchment lined cookie sheet. Repeat for the second sheet of puff pastry.

Bake in a 450 degree F oven for 6-8 minutes, till starting to caramelize on the bottom. Then turn the cookies over and bake for another 6-8 minutes, till golden and thoroughly cooked through to the middle of the pastry.

Yummy, flaky, buttery, and so fun for a special occasion or just to try something new!

Next time I might try brown sugar with the cinnamon and cardamom!

Let's eat!

Cinnamon & Cardamom Palmiers

2 sheets puff pastry, thawed

2 cups granulated sugar
1/8 teaspoon kosher salt
Ground cinnamon to taste

Ground cardamom to taste

Preheat the oven to 450 degrees F.

Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. Sprinkle on as much cinnamon and cardamom as you like. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar mixture is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-1/2 inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.

Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 6 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Recipe adapted from Ina Garten's Palmiers