I saw a video on making palmieri using puff pastry. They are sometimes called Elephant Ears. They are light, crispy cookies. I was making some lemon gelato and thought they would look pretty served with it. And who doesn't like a cookie with their gelato? NO ONE, that's who!
I saved some lemon zest from the gelato and used it in these cookies.
1/2 package Pepperidge Farm Puff Pastry
1 cup sugar
pinch Kosher salt
zest of one lemon, about 1 Tablespoon
Lemon Glaze, optional
1/8 cup warmed lemon juice
left over sugar and zest
Mix the sugar with the lemon zest.
Stir with a fork and set aside for the flavors to meld.
Thaw the puff pastry according to the directions. You may double the recipe and use the whole package, but I just wanted a few cookies. I sealed the package with tape and put the other half back in the freezer.
Scatter 1/3 of the sugar mixture on the counter or cutting board. Use a fork to spread it out to the approximate shape of the puff pastry when you unfold it. Place the puff pastry on the sugar and then scatter another 1/3 cup sugar mixture on top of the puff pastry.
Use a rolling pin to press the sugar into the puff pastry. Do not try to roll the puff pastry larger. just firmly press the sugar mixture into both sides of the pastry.
There are two different ways to fold the pastry. I chose to roll one side tightly towards the middle and then roll the other side towards the middle. Wrap the roll tightly in plastic wrap and chill for 30 minutes.
Heat oven to 400°. Place parchment paper or a Silpat on a baking sheet.
Remove the pastry from the plastic wrap and place on the cutting board. Cut about a 1/2 inch slice of the rolled pastry. Place both of the cut sides on the remaining sugar and then place on the prepared baking sheet. Repeat for the whole pastry roll.
Bake for 20 to 25 minutes. You will know they are done when the cookies turn a golden brown. It is a very short time from golden brown to too brown and over done, so keep a close eye on the cookies after about 15 minutes.
You will have about 1/3 cup of the sugar lemon zest mix left. You may wish to add a lemon glaze. I heated about 1/8 of a cup of lemon juice in the microwave and added to the sugar. Stir to dissolve. Do this just before you take the palmieri out of the oven.
Right when you take them out, brush on the sugar lemon glaze. The heat of the cookies will dry the glaze to a crispy, sugary lemony goodness! Let the cookies cool a few minutes and then transfer to a cooling rack. You may have to gently peel them off whatever you used to cook them on. After a few more minutes, lift and replace them on the rack to prevent sticking.
If you aren't using them right away, place the palmieri in a covered container and keep in a cool place.
I served these with my lemon gelato with white chocolate chips and a small sprig of mint. But they were delicious all by themselves.