Elephant Ear Cookies

By srumbel

Use puff pastry to make these light, uniquely shaped Elephant Ear Cookies. These bakery shop treats are often called palmiers, or palm leaves. Mmmmm….so crispy and surgary….I LOVE these! Try them… they’ll become your favorite too!
from ladybehindthecurtain.com

Ingredients

• 1/4 cup plus 2 tablespoons granulated sugar, divided
• 1/4 cup finely chopped walnuts or pecans
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1 egg
• 1 tablespoon water
• 1 package (17 1/4 ounces) frozen puff pastry, thawed

Details

Preparation time 20mins
Cooking time 36mins

Preparation

Step 1

Preheat oven to 400 degrees.
In a small bowl, combine 1/4 cup sugar, walnuts, cinnamon and nutmeg; set aside.
In another small bowl, beat egg and water; set aside.
Sprinkle 1 tablespoon of sugar the counter.
Unfold 1 sheet of pastry onto sugar; press down slightly.
Brush pastry with egg mixture; sprinkle center third with 2 tablespoons nut mixture.
Fold long sides of pastry toward center, leaving a 1/4-inch gap between them.
Brush egg mixture over top; sprinkle 1 tablespoon nut mixture over 1 half of pastry.
Fold pastry in half lengthwise, covering nut mixture. Cut twelve 3/4-inch slices from folded pastry. Brush egg mixture over top; sprinkle 1 tablespoon nut mixture over 1 half of pastry.
Fold pastry in half lengthwise, covering nut mixture.
Cut twelve 3/4-inch slices from folded pastry.
Press cut sides of each cookie into the sugar on the counter.
Arrange cookies 2 inches apart on an un-greased baking sheet.
Repeat process with remaining sugar, pastry and filling.
Bake cookies for 15 to 16 minutes.
Transfer cookies to wire racks; cool completely.

Yield: Makes 24 Cookies