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Mohon verifikasi bahwa Anda bukan robot Referensi ID accfd864-0c09-11ee-a847-464869494f59 Ini mungkin terjadi karena hal berikut Javascript dinonaktifkan atau diblokir oleh ekstensi misalnya pemblokir iklan Browser Anda tidak mendukung cookie Pastikan Javascript dan cookie diaktifkan di browser Anda dan Anda tidak memblokirnya. How to Make French Palmiers The Spruce / Debbie Wolfe Nutrition Facts per serving 64 Calories 4g Fat 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label × Nutrition Facts Amount per serving Calories 64 % Daily Value* Total Fat 4g 5% Saturated Fat 1g 6% Cholesterol 10mg 3% Sodium 22mg 1% Total Carbohydrate 6g 2% Dietary Fiber 0g 1% Protein 1g Calcium 3mg 0% *The % Daily Value DV tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. When one thinks of palmiers, the delightfully sweet, flaky cookies also known as elephant ears come to mind. These Palmiers are all of that and more. You can whip up this palmiers recipe ultra-fast, so they're perfect treats for last-minute gatherings or an untamed sweet tooth. The palmiers are not unlike the flaky texture of a croissant but are in fact made with puff pastry. Though making puff is not so difficult, there are oodles of ready-made pastries out there and often it is quicker and easier and puff pastry needs to be handled carefully so as not to flatten it, often it is easier to buy. 1/3 cup granulated sugar 3 tablespoons butter, melted 1/2 pound puff pastry or 1 sheet store-bought 1 egg, beaten Gather the ingredients. The Spruce / Debbie Wolfe Preheat an oven to 400 F. Stir together the sugar and melted butter until they form a paste. The Spruce / Debbie Wolfe Roll the pastry dough into a large rectangle, about 15-inches by 12-inches. The Spruce / Debbie Wolfe Using a pastry brush or spoon, spread the sugar paste in a thin, even layer over the dough. The Spruce / Debbie Wolfe Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold difficult pastry together, brush it with the egg if needed. The Spruce / Debbie Wolfe Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls — and arrange them on a parchment-lined baking sheet. The Spruce / Debbie Wolfe Bake them for 12 to 15 minutes, until they puff and turn golden brown. The Spruce / Debbie Wolfe Remove them from the baking sheet and serve warm or at room temperature. The Spruce / Debbie Wolfe Recipe Variations Add a spice like cinnamon or nutmeg to the sugar paste, for a more nuanced flavor. Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating! Sepertinya Anda menggunakan alat otomatisasi untuk menelusuri situs web kami. Mohon verifikasi bahwa Anda bukan robot Referensi ID ac9dabb7-0c09-11ee-9db7-4d416663574a Ini mungkin terjadi karena hal berikut Javascript dinonaktifkan atau diblokir oleh ekstensi misalnya pemblokir iklan Browser Anda tidak mendukung cookie Pastikan Javascript dan cookie diaktifkan di browser Anda dan Anda tidak memblokirnya. Palmier Cookie Recipe – Elephant Ear Cookies These French Palmiers Cookies Elephant Ear Cookies are fantastic and so easy-to-make. Palmiers are crisp, buttery, sweet, and very elegant. Traditionally Palmier Cookies made from scratch is a time consuming and labor intensive process. Now you can use commercial puff pastry as it makes an almost identical substitute to traditional methods. Of course you can make your own puff pastry, but why? These elegant cookies are a compliment to any dinner party or holiday buffet table. They have an air of class to them and make a beautiful display. The name Palmier means “palm leaves” in French. Palmier cookies are also known as Elephant Ears, French hearts, and/or glasses. In Germany these cookies are called “Schweineohren.” Photo by Maura McEvoy and the 50. More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap. Course Dessert Cuisine French Keyword Palmier Cookie Recipe Servings 20 cookies 1 cup granulated sugar, divided Extra granulated sugar for dusting 3 to 4 teaspoons cinnamon, ground 1 17 1/4-ounce package butter, frozen 1 sheet Puff Pastry, thawed* Line baking sheets with parchment Paper or a Silicone baking mat In a small bowl, mix together 3/4 cup sugar and the cinnamon; set aside. Sprinkle 1/4 cup sugar on a clean work surface. Gently unfold one of the pastry sheets. Place the pastry sheet on top of the sugared work surface, and sprinkle evenly with 1/2 of the sugar/cinnamon mixture to within 1/2-inch of the edges. Gently press the sugar/cinnamon into the pastry. Using a rolling pin, gently roll out the dough into a 9 x 15-inch rectangle 1/8 inch thick, being careful not to press too hard around the edges. Continually coat both sides of the rolling pin with sugar. Place the dough so one of the long sides is closest to you. Using your fingers, roll the dough length-wise into a long cylinder, as tightly as possible without stretching it as you would a roll of wrapping papers, stopping when you reach the middle. Repeat the same rolling procedure with the other long side until you have two 2 tight cylinders that meet in the middle. Wrap tightly in plastic wrap; place in the refrigerator to chill at least 1 hour. After the dough has chilled, remove from the refrigerator and unwrap the dough. Using a sharp knife, cut the dough crosswise into 3/8-inch-thick slices they’ll look like little scrolls. Sprinkle the tops with approximately 1 tablespoon of the sugar. Place the palmiers on the prepared baking sheets, and firmly flatten with the palm of your hand. Cover with plastic wrap and place in the refrigerator for 1 hour. Repeat with remaining dough sheet, if desired. Preheat the oven to 425 degrees. Place the palmiers in the oven and bake 5 minutes. Reduce the oven temperature to 400 degrees and continue baking until the pastry is golden brown and well caramelized, approximately 10 minutes. NOTE if baking more than one sheet at a time in one oven, switch positions halfway through baking. Remove from the oven; using a thin spatula, immediately transfer the palmiers to a wire rack to cool completely. Serve shiny side up. Serve hot or at room temperature. Palmiers are best the day they're made. Store palmiers airtight at room temperature up to 3 days; freeze to store longer. * One sheet of pastry dough makes about 20 Palmiers. Leave a Reply Sign Up for our Newsletter

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