Palmiers

Note: I wrote a lot about the dreamy carbohydrates that I endulged in this summer. But I never wrote about Palmiers.

These heart-shaped pastries were David's favorite breakfast choice while in Paris. I specifically remember the rainy morning we woke ourselves up early to go on the Monet's Garden tour to Giverny. As we walked through the crowded St. Lazere train station, we thankfully stopped and grabbed a few Palmiers to-go. I quietly ate my sugary treat and starred out of the window, watching Paris' streets glisten from rain and sun.

I was reminded of this beautiful morning the other night when I stumbled across a recipe in my favorite French cookbook. This Palmier recipe was so simple that I made it as a dessert for a dinner party (and served them with ice cream). The Palmiers were such a hit, I had to share.

Palmiers ("Elephant Ears")
2 C Sugar
1/8 tsp Kosher salt
2 Sheets Pepperidge Farm puff pastry, defrosted
Parchment paper

Directions: Heat over to 450 degrees. Combine sugar and salt. Pour 1 C of sugar and salt mixture on a flat surface (wooden board or marble slab). Unfold the first sheet of puff pastry onto the sugar mixture and pour 1/2 C sugar mixture on top, spreading it evenly on the pastry. With a rolling pin, roll pastry into a 13" square and until the sugar is pressed into the pastry on top and bottom.

Fold the sides of the square towards ther center, so they go halfway to the middle. Fold again so the 2 folds meet exactly at the middle of the dough. Next fold one half over the other half as though closing a book. You will haver 6 layers of dough. Slice dough into 3/8" slices and place cut side up on baking sheets lined with parchment paper. Repeat with second pastry sheet. Bake at 450 degrees for 6 minutes, or until carmalized and golden brown on bottom. Turn with a spatula and bake for additional 3-5 minutes until carmalized. Transfer immediately to cookie racks to cool.