Who doesn't love those crispy little "elephant ear" cookies you find at the bakery? I am in love with them. But you don't have to go to the bakery anymore. These are so easy and even more delicious when you make them with puff pastry.
PUFF PASTRY PALMIERS
1 T water
1/3 cup granulated sugar
1/8 cup raw sugar
1 t. ground cinnamon
1 box puff pastry, thawed according to package directions but not thawed completely or it will be too difficult to handle
Prepare a sheet pan by lining it with parchment paper. Preheat the oven to 400 degrees.
Mix the two sugars together in a small bowl.
Make an egg wash by beating the egg with the water. Set aside.
Lightly dust the work surface and a rolling pin with flour. Sprinkle the work surface with 2 tablespoons of the sugar mixture.
Open the first sheet of pastry and unfold it on top of the flour and sugar.
Add the cinnamon to the sugar. Sprinkle about half on top of the puff pastry. Use the rolling pin to lightly roll to press the sugar into the pastry.
Working with the short side of the pastry, fold the top towards the center. Repeat with the bottom of the pastry but leave a 1/4 inch of space in the center.
Sprinkle with more of the sugar and gently roll it into the pastry. Fold the top over the bottom. You will have a 4-layer narrow rectangle. Brush all of the seams with the egg wash.
Using a sharp knife, slice into 3/4" strips. Brush the edges with the egg wash. Place the strips 2" apart, cut side down on the prepared baking sheet. Sprinkle the tops with the remaining sugar.
Bake for 12 minutes or until golden brown. Remove to a cooling rack.