Left over puff pastry in your refrigerator or just craving a crunchy and buttery treat? Make some palmiers. I had a sheet of puff pastry left over from the galette des rois that I had made, and decided to make some palmiers, also called elephant ears.
When I worked at Julia’s Kitchen in Napa, we made a similar version of these with our morning pastries, and they were very popular. These are buttery, crunchy, sugary and have a little extra spice. I’ve added a four-spice mixture to the sugar that is sprinkled in between the folds and on top of the palmiers.
If you already have the puff pastry, these are super easy to make. All you need are sugar and spices. You can use store-bought puff pastry, but once you make homemade puff pastry, you won’t want any other.
(Makes about 32 palmiers)
1 sheet puff pastry, very cold and rolled to a 16x16-inch square and 1/8-inch thick
1/4 cup granulated sugar, plus an extra 3 tablespoons
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon allspice
Mix together the 1/4 cup sugar, cinnamon, ginger, nutmeg and allspice. Sprinkle a generous portion (about 3 tablespoons) of the mixture onto the sheet of puff pastry. Starting at the outer edges, fold over 2 1/2 inches of the puff towards the center of the sheet. Do this on both sides. Sprinkle the newly folded over portions with the spiced sugar mixture.
From both outer edges, fold another 2 1/2 inches over towards the center. Do this on both sides. At this point, the folds will meet in the center. Sprinkle the newly folded over portions with the spiced sugar mixture.
Fold the two parts together. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 410ºF and place parchment paper on two baking sheets.
Remove the puff pastry from the refrigerator and slice into even slices, 3/8-1/2 inch in thickness. Place on the baking sheet, leaving a 3-inch space between each palmier. Sprinkle the tops of each sliced palmier, first with the spiced-sugar mixture, then again with the remaining 3 tablespoons of sugar. Bake for 15-17 minutes until lightly golden. Cool slightly. Enjoy!