Growing up, a special family treat was a giant elephant ear. Do you remember those? I don’t see them at the grocery store very often anymore. Elephant ears were big, sticky and sweet..and generally fried. My interpretation of those tasty elephant ears is a honey glazed palmier. Not only are palmiers easy to make but they are way too easy to eat – and baked, not fried. Layers of sugar sweetened puff pastry rolled into a pretty design. A big bonus is that they can be prepared, baked and eaten in about 30 minutes. And if you are intimidated by how to make them, I have included some pictures of the rolling process below. It’s quick and easy!
Palmiers can also be made as a savory appetizer or snack. I can imagine a basil pesto filled palmier sprinkled with parmesan cheese or maybe a sundried tomato and goat cheese palmier. What sweet or savory flavor combinations would you like to see? Share your requests with me and I would be happy to attempt your concoction!
Honey Glazed Palmiers
1 Sheet Puff pastry
2 Tbsp White Sugar
1/4 Cup Honey
2 Tbsp Warm Water
- Preheat oven to 350 degrees. Line sheet pan with parchment paper.
- Lightly roll out the defrosted puff pastry to even thickness. Sprinkle pastry dough with 1 tbls of sugar.
- With the pastry’s longest edge facing you, roll the side closest to you in to the middle. Do the same with the top edge. See picture below for final result.
- Slice the roll into 1 inch Palmiers, approximately 12 in total. See the picture below.
- Place each palmier on parchment lined sheet pan, about 1 inch apart. Adjust palmier if it loses shape.
- Sprinkle Palmiers with remaining tbls sugar.
- Bake for 23-27 minutes, or until lightly brown.
- Mix honey with warm water, stirring until well mixed.
- While Palmiers are still hot, brush small amount of honey mixture on each pastry. Serve warm or store in airtight container.