Palmiers/Elephant Ear Pastries (with a little help from our friend, Gluten Free on a Shoestring) - Better Batter Gluten Free Flour

Palmiers/Elephant Ear Pastries (with a little help from our friend, Gluten Free on a Shoestring)

This Whatcha Want Wednesday Response was made possible by the letters A, B, and Gfreeonashoestring….. who has created the perfect nondairy pastry flour, using better batter. You’ll want to use her puff pastry recipe […]

This Whatcha Want Wednesday Response was made possible by the letters A, B, and Gfreeonashoestring….. who has created the perfect nondairy pastry flour, using better batter. You’ll want to use her puff pastry recipe and one of her recipes for a pastry flour hack of Better Batter (the recipes either contain nuts or dairy) to make these work (and then buy her really great cookbook to say thanks). We’ve link to her flour hack and puff pastry recipe for your convenience:

First, You’ll need Nicole Hunn’s pastry flour hack of Better Batter available below

Dairy Free Pastry Flour hack (contains almond and corn)

Regular Pastry Flour hack (contains dairy and corn)

 

Second, You’ll need Nicole Hunn’s Puff Pastry Dough (contains dairy – use shortening or palm shortening to make dairy free)

 

So, second things second…. you will love Nicole’s hack and puff pastry recipes. You will love them so much you will buy her book to support her and give her incentive to make more brilliant recipes. Trust us!

 

Moving on…

 

Time to Make Elephant Ears!

1 recipe Puff Pastry (link is above), made using Nicole Hunn’s pastry flour hack of our flour

1 c each granulated and coarse sugar (all regular will do, but a mixture using some coarse sugar is best)

1/8 tsp coarse sea salt or kosher salt

1/8 tsp cinnamon (optional)

 

 

Make sure all rolling areas/equipment items are very well chilled!

Mix together the sugar(s), salt, and optional cinnamon. Pour half this mixture out onto the rolling surface and spread evenly to distribute.

Working quickly place the puff pastry dough onto the sugared surface and top evenly with the remaining sugar mixture. Roll the packet into an even rectangle – about 12×16 inches, and about 1/4 inch thick. Press to make sure sugar really adheres to the dough.

Working quickly, roll each side up from the long side toward the center – this will create two ‘rolls’ connected at the center, about 15 inches in length.  Wrap tightly in plastic wrap and refrigerate for an hour.

Preheat the oven to 400 degrees and line several baking sheets with parchment paper.

Take the chilled dough out of the fridge and unwrap. Cut with a VERY sharp knife into slices about 1/4 to 1/2 inch thick (depending on how crisp- and thick you like your elephant ears) and place on the lined sheets, with about an inch between the slices.

Bake for 11 minutes, or until golden brown, watching VERY carefully.

Allow the cookies to cool completely on the sheet before removing into air tight storage.

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