Elephant Ears - Palmiers - 3 easy ingredients!

Elephant Ears (Palmiers)

This was a first time try for this recipe at cookie day --OK  so I discovered a single sheet of Pepperidge Farm Puff Pastry in my freezer and saw this really cool simple recipe and thought lets try it --big hit defintely making full recipe next year and maybe a double batch --yummy easy and now I have found variations!! Thanks again to Colleen for asking for it.

1 pkg. Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 cup sugar
1/4 tsp kosher salt

 
THAW pastry sheets at room temperature 30 min. Preheat oven to 400°F.
 Mix sugar and salt.

UNFOLD 1 pastry sheet on lightly floured surface. Roll out to 11" square.
Sprinkle with 1/2 sugar mixture.
Starting at short sides, fold pastry toward center, leaving 1/4" space in center.
Fold one side over the other, making 4-layer rectangle.
Repeat with remaining pastry sheet.

CUT each rectangle into 12 (3/4") slices. Place cut-side down 2" apart on baking sheet with parchment paper to make it  easy...

BAKE 12 min. or until golden. Turn over HALFWAY through to allow browning of both sides.  Remove from baking sheet and cool on wire rack. Makes 24 pastries.

TIP: For chocolate-drizzled pastries, drizzle cooled pastries with melted chocolate. Place 1 square (1 oz.) semi-sweet chocolate in a heavy-duty zipper-style plastic sandwich bag. Close bag tightly. Microwave on HIGH 45 seconds or until chocolate is melted. Fold down top of bag tightly and snip a tiny piece off one corner (about 1/8"). Holding top of bag, drizzle chocolate through opening.

For walnut pastries, sprinkle 1/3 cup finely chopped walnuts over sugar mixture on each pastry sheet before folding.

For chocolate peanut pastries, omit sugar and salt. Sprinkle 2 tbsp. each mini semi-sweet chocolate pieces and finely chopped peanuts on each pastry sheet before folding.

For cinnamon sugar pastries --add 2 t cinnamon to sugar and omit salt.

For a savory variation- Pesto Elephant Ears --use 3 T pesto sauce and omit sugar and salt