Cinnamon Palmiers and Coffee
As promised, recipe #2 for Puff Pastry is...drum roll please...cinnamon palmiers. These French palmiers, or elephant ear cookies, are easy to make, taste delicious and look beautiful. Everyone will think you've been slaving away in the kitchen all day. I can't keep them in the house, everyone devours them quickly and poof- they're gone. These are great with coffee and make a nice treat for an afternoon snack. Enjoy!
1/3 cup sugar
1/2 tsp. ground cinnamon
2 Tbs butter, melted
1 package frozen Pepperidge Farm puff pastry, defrosted
Cinnamon and Sugar Mixture
In a small bowl, stir together the sugar and cinnamon. Sprinkle a work surface with about 1 Tablespoon of the cinnamon-sugar. Open the sheet of pastry atop the sugar and roll it out into a rectangle about 9 by 11 inches and 1/8 inch thick. Brush the pastry with the melted butter and sprinkle with remaining cinnamon sugar mixture.
Gently roll both long ends of pastry inward so they meet in the center. Roll the outside in more cinnamon-sugar to coat. Refrigerate for 30 minutes.
Puff pastry rolled up and folded inward like a book.
Preheat an oven to 350°F. Grease 2 cookie sheets with cooking spray. Using a sharp knife, cut the pastry strips crosswise into slices 1/2 inch thick. Arrange the slices on the prepared cookie sheets, loosening the coil of each cookie slightly and spacing them about 2 inches apart.
Bake until the bottoms caramelize, about 15 minutes. Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 5 days. Makes about 24 cookies.