Gluten Free Palmiers (Elephant Ear Cookies)
Dainty little sugared Palmiers or Elephant Ear Cookies are a treat with coffee or tea, or put a savory twist on them with parmesan cheese and herbs and serve with a meal.
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Ingredients
- 1 recipe Gluten Free Puff Pastry Dough prechilled
- approximately 2 1/2 cups granulated sugar OR sugar + cinnamon or use grated parmesan cheese, herbs, etc. gluten free sprinkles are also fun for finishing or melting chocolates for dipping
- parchment paper
Instructions
- Preheat oven to 425°F. Prepare a baking sheet by lining with parchment.
- Divide the prepared gluten free puff pastry into two or three sections, removing one at at time to sit at room temperature for 5-10 minutes, wrapped, while the other sections remain wrapped in the refrigerator.
- Prepare a pastry mat or clean counter by liberally sprinkling with sugar or sugar + cinnamon. You should use at least 1/2 cup - 3/4 cup for this surface. You may need to replenish as you continue to use more dough, but you'll be left with extra on the surface at the end.
- Gently roll the gluten free puff pastry dough out in each direction until it is approximately 1/8 inch flat and even. Before your final rolling motion, sprinkle another 1/2 cup of sugar or cinnamon + sugar on the dough, then roll it to press it into the dough. Cut the rough edges off and reattach and re-roll if necessary in order to make an even rectangle, at least 10 inches long is best.
- Start from one edge of a long side and using a bench scraper or butter knife to help release the dough, gently roll up each opposing side towards the middle until they meet and form the classic butterfly or elephant ear shape. Do not fold; this dough works best when gently rolled instead. (consult the method photos below recipe card)
- You'll have a log made of two rolls at this point. Transfer the log to a piece of parchment and lay inside a baguette pan or other support and transfer to the freezer for 20-30 minutes only. If you leave the dough longer it will crack when cutting into cookies.
- Repeat with remaining dough, gathering and re-rolling scrap dough at the end if you like (this works best if you refrigerate the scraps before re-rolling).
- After freezing, return the logs to the counter or pastry mat, and using a knife or bench scraper, cut individual cookies from the log, approximately 1/2 inch thick. Lay each on the prepared baking sheet and sprinkle with more sugar or other toppings.
- Bake for 8 minutes, or just until the bottoms start to brown. Remove to very gently flip onto the other side and return to the oven (add gluten free sprinkles at this point, if using). Bake for about 4 more minutes, or until browned.
- Remove to cool on wire racks. These are fragile until cooled. If dipping in chocolate, wait until the palmiers are cooled first.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.