Defrost the puff pastry sheets and make sure they are in the room temperature. Please follow the instructions on the pastry sheet cover. I had to keep it outside for about 40 – 45 mts. So plan ahead for this recipe.
Spread about 2 tbsps. Of flour on 2 tbsps of sugar on a working area.
Unfold the pastry sheet and roll it once. If the folded edges are crumbly, sprinkle some water and roll it with a rolling pin and smoothen it.
Sprinkle sugar on top evenly and roll it again so that sugar is coated and pressed evenly.
Start folding the sides towards the center. You fold one side half way through the middle and another side half way through the middle.
Now fold one-half over the other and form it like a log as shown in the picture.
Cover this log with a cling wrap and refrigerate it for 30 minutes. This ensures sugar is pressed nicely and helps in caramelization.
Slicing and Shaping
After 30 minutes, remove the folded pastry log from the fridge and take off the cling wrap.
Slice the pastry log into ½ inch slices and place the slices, cut side up.
At this stage, sprinkle water and adjust the edges and form the heart/elephant ear shape and put them on the silicone mat. Sprinkle some sugar on top. (At this stage you can preheat the oven)
Preheat the oven to 400 deg F and bake these cookies for 20 minutes flipping them once at 10 minutes.
Keep an eye on these after 10 minutes as they tend to brown up fast.
Elephant ear / Palmier cookies are ready.
Please make sure you are smoothening the puff pastry sheet as it ensures even slices and perfect shape.
Adjust the sugar as per your preference.
Colored sugar, cane sugar, demerara sugar can be used instead of plain white sugar.
Before folding, you can spread Nutella or jam or another filling to make flavored palmier.
After folding, if required reduce the oven temperature to 375 deg as these cookies tend to brown up fast.