Palmiers (also called elephant ears)
(Makes 45-48 small or 24 large)

What makes these little pastries so delicious is the way the sugar caramelizes on the pastry when it bakes. They become crisp and absolutely delicious. If you have the inclination, dip one end of each palmier in tempered chocolate. There are instructions for quick tempering on the Baking Hints page.

1/2 pound puff pastry
1/2 cup granulated sugar 

Preheat a conventional oven according to the instructions on the puff pastry package and line a baking sheet with kitchen parchment paper.

Sprinkle about half of the sugar on the work surface and place the pastry dough over it. Sprinkle the dough with the remaining sugar and roll it to a uniform thickness of 1/4-inch. You should have an approximate 9-inch square.

Cut the square into two equal pieces, down the middle of the square. (If you are making large palmiers, do not cut the pastry down the middle; simply go ahead with the folding and slicing steps.) Fold one side of the rectangle to the center of the dough, then fold the other side to the center of the dough. Repeat with the other half of the dough. It should look like this:

Fold one half of the dough over the other to make a log. Repeat with the other half of the dough. It should look like this:

Cut the logs in 1/4-inch slices and coat the cut sides with the granulated sugar that remains on the work surface.

Place them, cut side down, onto the prepared baking sheet, leaving enough room in between them so they can expand.

Bake 15-18 minutes, or until a rich golden brown, rotating the pan halfway through the baking time.

Store the palmiers in an airtight container for up to two weeks away from heat and moisture.

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