These are the easiest treats to make. I always have a few sheets of puff pastry stored in my freezer because they are so useful. Sometimes, I make them myself, but more often than not, they are store bought.
The difference in taste is quite big, but this is a conversation we can have in another post.
Today, we are talking about Palmiers. A palmier, pig’s ear, palm heart, or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves, cœur de France, French hearts, shoe-soles, or glasses that was invented in the beginning of the 20th century. (Wikipedia)
I have experimented the many ways of folding these palmiers. In the end, I like them looking more like hearts. So, I fold them this way 
You can put anything between the folds, and here are some suggestions that work well:
- Cinnamon and Sugar
- Bacon and Parmesan cheese
- Spam (or luncheon meat) with chives
- Cheddar with spinach
Glacing
- Melted chocolate
- Melted white chocolate
- Icing sugar + milk + any colour or flavour
- Icing + nuts
- Icing + fruits
It is really whatever you imagine can happen!
Palmiers Asian Style
Ingredients
- 1 sheet puff pastry (store bought)
- 1 tbsp caster or raw sugar
- 1 tsp ground cinnammon
- A pinch salt
Glaze
- 2 Tbsp Icing Sugar
- 1 tsp Milk
- 1/4 tsp Any kind of flavouring or color
Instructions
- Preheat oven to 175C
- Thaw the puff pastry, but make sure it is still cold and still slightly hard.
- Sprinkle half the sugar over the surface and roll over it using a rolling pin.
- Turn the puff pastry over and do the same.
- Fold into palmier shape.
- Cut them into 1cm size.
- Arrange them in baking sheet. Bake for 20 minutes.
- Serve when cooled complete in or outside the oven.
Glaze
- Mix all the ingredients of the glaze together and drizzle over baked cookies.
