The addictively sweet “little hearts”cookie was the one riding on my mind for a few days now. I used to love this as a child. It was a huge treat from my dad when I was a child. It really was the one I hated to share and anyone who gets close to me when I have one of those will get a fire dragon treatment. Yes i’m dreaming of “Pure sin”. I really am craving sugar today. So, ‘ cheats day ‘is on today. what are we making – palmiers cookie.
The palmier cookie or the elephant ear cookie is a crispy butter flavoured cookie. This yumminess from the French cuisine , perhaps originated in the 20th century. Palmiers would be the easiest cookies to bake if you have the perfect knack for the puff pastry. Once the puff pastry is done it’s all a matter of the folding and the flavours.
So, this is where its gets to the point of cheat…
First cheat- I am using sugar ( I promise to make it better next time)
Second cheat- use a store bought frozen puff pastry sheet ( I did try the puff pastry many many times..well the end result looked like a flat piece of roti. I really may take some professional courses soon to get better at this but for now….. its cheats day)
Now it makes life easy.
I believe it is quite possible that the baklava inspired the french palmiers cookie ( just my musing); But have to say this cookie is highly addictive and makes a perfect pretty gift option too. Do try out some more simple bakes which transform themselves as edible gifts too
Sweet heart palmiers cookies
- 1 pack frozen puff pastry sheets
- 6 tbsp sugar fine/ refined
- 1/2 tsp cinnamon powder
- 1/4 tsp green cardamom powder
- Thaw the frozen puff pastry sheets. Usually I leave them in the fridge overnight to thaw
- Preheat the oven for 10 minutes. at 180 degrees
- Meanwhile let's create the flavours Mix two tbsp of fine sugar with half tsp sprinkling of cinnamon powder. To another two tbsp of sugar add 1/4 tsp of cardamom powder.
- Spread the thawed puff pastry sheet on a clean board with a dust of flour. Sprinkle the spiced sugar on the thawed puff pastry sheet. one flavour at a time. First the cinnamon sugar.
- Now fold around one inch on either ends.
- Fold them on from either side till they overlap.
- Sprinkle more of the sugar on top, for the crunchy sweet exterior
- Now cut into half inch slices.
- Place the slices on a baking tray....lined with a baking sheet.Place it such that the folds are visible. Make sure you leave enough gap for the puff pastry to grow.
- Bake at 180 degrees for around 1ominutes... flip the cookies gently over and set another 5 minutes so they brown evenly.
- Cool on a wire rack...and store in an airtight container.
- Follow the same procedure for the second sheet too...this time with cardamom flavoured sugar.
- Enjoy your tea time.