Elephant Ear Cookies, also known as Palmiers or Palm Hearts, are a delightful French pastry that is characterized by its unique shape and delicate, flaky texture. These cookies are relatively simple to make, requiring just a few basic ingredients and minimal preparation time. Despite their simplicity, Elephant Ear Cookies are sure to impress with their elegant appearance and irresistible taste.
The name “Elephant Ear Cookies” stems from their resemblance to the large, fan-like ears of elephants. Once baked, the cookies puff up and unfold, creating a distinctive shape that is both visually appealing and reminiscent of the majestic pachyderm. The cookies’ flaky texture is achieved through the use of puff pastry, a type of dough that is layered with butter, resulting in a light and airy crumb when baked.
Elephant Ear Cookies are a moderately high-calorie treat, with each cookie containing approximately 150 calories. However, they are also a good source of energy, providing carbohydrates and protein. Additionally, the cookies contain small amounts of essential vitamins and minerals, such as iron, calcium, and vitamin A.
Elephant Ear Cookies are a versatile treat that can be enjoyed on their own or paired with a variety of accompaniments, such as coffee, tea, or ice cream. They are also a perfect addition to any dessert platter or holiday table. With their simple preparation, elegant appearance, and irresistible taste, Elephant Ear Cookies are sure to become a favorite among bakers and dessert enthusiasts alike.
Elephant Ear Cookies Recipes
Ingredients
- 1 17.3-ounce package frozen puff pastry, thawed
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 large egg beaten
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one sheet of puff pastry into a 12-inch by 10-inch rectangle.
- In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and salt. Sprinkle the sugar mixture evenly over the puff pastry rectangle.
- Starting from one long side, roll the puff pastry up tightly into a log. Repeat with the remaining sheet of puff pastry.
- Using a sharp knife, cut the logs into 1/2-inch slices. Place the slices, cut side down, on the prepared baking sheet.
- Brush the cookies with the beaten egg.
- Bake for 15-20 minutes, or until golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.