Addictively delicious little French pastries, made of puff pastry and sugar! They are sometimes also known as Elephant Ear Cookies or Palmiers.
200gm puff pastry
Roll the pastry out into a rectangular sheet of about 11″ x 10″ and quarter inch thickness.
Sprinkle sugar all over the sheet, then press the sugar in gently first using your finger tips, then by running a rolling pin over the sheet to make sure the sugar is embedded into the pastry.
Turn the sheet over, and again, sprinkle sugar, press it in and roll gently over it with a rolling pin.
Make a small inward fold of about 2 inches from the top of the sheet (the longer side of the rectangle). Then make another small inwards fold this time from the bottom of the sheet. Flatten the folds down with a rolling pin.
Again make another fold from the top and from the bottom, so that the top and bottom folds now meet at the centre of the sheet. Sprinkle some more sugar over it then flatten with a rolling pin.
Finally fold through the centre so that the top folds and the bottom folds are one on top of the other like a cylinder. Again, flatten the cylinder with a rolling pin.
Chill this cylinder of dough for about half an hour. Remove the folded pastry and slice it into half inch strips.
Place these strips on a tray and chill them again for about 20 minutes. In the meantime, preheat your oven at 180 C.
Line a tray with baking paper. Take a strip at a time and press them gently into a bowl of the remaining sugar, just to lightly coat each one. Then place them on the baking sheet, making sure to leave 1 and a half inches space between the strips as they will expand and flatten as they bake to form the palmier shape.
Once all are done, put the tray into the oven, bake for about 15 minutes. Check and turn them over, and bake again for another 5-10 minutes or until all the palmiers are golden and crispy.
Remove and place on a rack to cool completely. Store in an airtight container. Enjoy! 🙂
1 roll Pillsbury™ refrigerated Crescent Dough Sheet
5 tablespoons sugar
2 teaspoons ground cinnamon
Heat oven to 400°F. Grease or spray 9 regular-size muffin cups.
Wash and core apples. Thinly slice each one, leaving the peel on.
In 2-quart saucepan, heat 4 cups water, 4 tablespoons sugar and the lemon juice to boiling. Add the apple slices; boil about 3 minutes or until apples are soft. You want to be easily able to bend them without breaking.
Drain apples, and place on paper towels to dry and cool completely.
Sprinkle flour on work surface, and roll out dough sheet. Sprinkle 5 tablespoons sugar and the cinnamon on surface of dough. Using pastry cutter (or pizza cutter), cut dough into 9 (1-inch) strips.
Arrange cooled apple slices end to end down each strip. Carefully roll up each strip, and place in muffin cup.
Bake 20 to 25 minutes or until nicely golden. Remove from pan, and cool on cooling rack. Serve and enjoy!
Beat egg with a fork, then put 1 1/2 tablespoons egg in a small bowl with water (1/2 tablespoon) and lightly beat to make egg wash.
Put remaining beaten egg in a food processor with cream cheese, sugar, and vanilla and purée until smooth. Transfer to a small bowl.
Purée guava preserves with lemon juice in cleaned food processor until smooth.
Put a baking sheet in oven to preheat 5 minutes while you prepare pastry.
Roll out pastry on a floured work surface with a floured rolling pin into an 11- by 9 1/2-inch rectangle. Cut rectangle in half crosswise.
Transfer 1 piece of pastry to a sheet of foil. Spread cream cheese mixture in a 3 1/2-inch-wide strip down middle of pastry, leaving 1-inch borders on all sides. Dollop 2 rows of preserves lengthwise on top of cheese mixture, about 1 inch apart.
Fold remaining piece of pastry in half lengthwise and put folded edge nearest you. Leaving a 1-inch border on sides and top of pastry, cut 1 1/2-inch-long slits every 1/2 inch through folded edge to top border.
Brush some of egg wash around filling. Unfold cut pastry and lay over filling. Lightly press edges to seal and brush top of dough with some egg wash. Bake on foil on hot baking sheet until puffed and golden-brown, 25 to 30 minutes. Transfer pastry to a rack to cool completely.
Optional: assorted jams and preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc)
1 cup confectioner’s sugar
1 tbsp milk
1 tbsp softened butter
Preheat the oven to 350.
Unroll the crescent rolls and separate into rectangles of dough using two triangle. Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar. Slice crescent roll dough into 1 inch x 8 inch slices.
Gently lift dough slice and twist opposite ends in opposing directions into a loose rope. Spiral the rope around itself to form a loose circle/spiral.
Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart. Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream. Add a tablespoon of filling to each roll. Lightly brush dough with melted butter.
Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown.
In a small bowl, stir together confectioners’ sugar, milk and butter. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”
Take the danish out of the oven and allow them to cool for 10-15 minutes before icing. Voila! Cream cheese danish without leaving the house or breaking a sweat.
Approximately 6 medium strawberries, thinly sliced
1 (8-ounce) can crescent rolls
1 tablespoon milk
Granulated or coarse sparkling sugar
Preheat oven to 375°F. In a medium bowl, use an electric mixer to beat cream cheese, powdered sugar, vanilla, and strawberry jam until smooth and creamy.
Unroll crescent roll dough and separate into four rectangles. Press firmly along the triangle perforations to seal. Place rectangles on an ungreased baking sheet (or a baking sheet lined with parchment paper).
Divide cream cheese mixture evenly between the four pieces of dough, spreading on one half of each rectangle and leaving a thin border around the edges. Arrange strawberry slices on top of cream cheese mixture, using about 1 1/2 strawberries per pastry (or whatever fits).
Fold dough over filling so that edges meet, and press along edges firmly with a fork to seal. Brush top of each pastry with milk and sprinkle with sugar. Using a sharp knife, cut three diagonal slits on surface of each pastry.
Bake for 13 to 16 minutes or until pastries are a deep golden brown. Place pan on a wire rack and cool pastries for 10 minutes before removing with a spatula and serving warm.
1 tube refrigerated crescent rolls (look for new single sheet)
4 oz. cream cheese, softened
¼ cup sugar
2 tbsp. lemon juice
8 tsp. strawberry preserves
can also use crushed pineapple in filling and a dab on top instead of jam
¼ cup powdered sugar
½ tsp. vanilla extract
1-2 tsp. milk
Separate the dough into 4 rectangles and pinch seams together. On a lightly floured surface, roll each into a 6″x3″ rectangle. In a small bowl, mix the cream cheese, sugar and lemon juice until smooth. Spread over rectangles.
Roll up from a long side and loosely spiral each one. Place on ungreased baking sheet. Top each coil with 2 tsp. preserves. Bake at 350 for 18-20 minutes or until golden brown. Prepare glaze and drizzle over top after cooled.