Best Easy Palmiers Recipe Ina Garten
If you’re looking for a delicious and impressive dessert that is also incredibly easy to make, look no further than Ina Garten’s Palmiers recipe. These delicate and flaky French pastries, also known as elephant ears, are a crowd-pleaser and perfect for any occasion. With just two ingredients, you can create a bakery-quality treat in no time.
Here’s Ina Garten’s simple and foolproof Palmiers recipe:
– 2 sheets of puff pastry, thawed
– 1 cup granulated sugar
1. Preheat your oven to 450°F (230°C).
2. Sprinkle a clean surface with half of the sugar and unfold one sheet of puff pastry onto it. Sprinkle the remaining sugar on top of the pastry.
3. Roll the pastry tightly from both sides, meeting in the middle.
4. Repeat the same steps with the second sheet of puff pastry.
5. Using a sharp knife, slice the rolled pastry into ½-inch thick slices.
6. Place the slices on a baking sheet lined with parchment paper, making sure to leave enough space between each one.
7. Bake for 6-7 minutes, or until the bottoms are caramelized and golden brown. Then, flip each pastry slice and bake for an additional 3-4 minutes until the other side is also golden brown.
8. Remove from the oven and let them cool on a wire rack before serving.
1. Can I use homemade puff pastry for this recipe?
Yes, you can use homemade puff pastry if you prefer. However, store-bought puff pastry works just as well and saves a lot of time.
2. Can I add any other flavors to the palmiers?
Absolutely! You can sprinkle cinnamon, chocolate, or even finely chopped nuts on top of the sugar before rolling the pastry.
3. Can I freeze the palmiers?
Yes, you can freeze the baked palmiers for up to 2 months. Just make sure to store them in an airtight container or freezer bag.
4. Can I use brown sugar instead of granulated sugar?
Yes, you can use brown sugar for a slightly different flavor profile. However, granulated sugar will give you the traditional crispy texture.
5. Can I use a different shape for the palmiers?
While the traditional shape is a half-moon, you can experiment with different shapes like hearts or twists. Just make sure to adjust the baking time accordingly.
6. Can I brush the palmiers with an egg wash before baking?
Yes, if you want a glossy finish, you can brush the palmiers with a beaten egg before baking.
7. Can I make mini palmiers instead of large ones?
Yes, you can make smaller palmiers by cutting the rolled pastry into thinner slices. Adjust the baking time accordingly.
8. Can I use confectioners’ sugar instead of granulated sugar?
Confectioners’ sugar is not recommended for this recipe as it will not caramelize like granulated sugar.
9. Can I add a filling to the palmiers?
While traditional palmiers are made with just sugar, you can certainly experiment with adding a filling like Nutella, jam, or even cream cheese before rolling the pastry.
10. Can I make the palmiers ahead of time?
Yes, you can make the palmiers a day in advance. Just store them in an airtight container at room temperature.
11. Can I reheat the palmiers?
Yes, you can reheat the palmiers in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
Ina Garten’s Palmiers recipe is the perfect combination of simplicity and elegance. With just two ingredients, you can create a delectable treat that will impress everyone. So, give it a try and indulge in the flaky and caramelized goodness of these irresistible pastries!