Path: utzoo!utgpu!news-server.csri.toronto.edu!rpi!zaphod.mps.ohio-state.edu!swrinde!elroy.jpl.nasa.gov!ncar!news.miami.edu!mthvax!recipes
From: macrakis@gr.osf.org (Stavros Macrakis)
Newsgroups: rec.food.recipes
Subject: MISC: Palmiers
Summary: orig. subject: RECIPE: Elephant ears or Palmiers
Keywords: recipe MISC
Message-ID: <1991Jun04.144925.9277@mthvax.cs.miami.edu>
Date: 31 May 91 22:20:26 GMT
References: <1991May31.200616.22430@mthvax.cs.miami.edu>
Followup-To: rec.food.cooking
Organization: OSF Research Institute--Grenoble
Lines: 14
Approved: aem@mthvax.cs.miami.edu


Palmiers are very easy to make, if you have puff pastry dough (pate
feuilletee) on hand.

Just take a sheet of puff pastry dough, roll up the sides, and
cross-cut in 1cm thick slices.  Put these slices on a baking sheet (far
apart, they will expand a lot), dust with sugar, and bake.

Of course, the time-consuming part of all this is making the puff
pastry dough in the first place.  The book "Julia Child and Company"
(or something like that) has a relatively quick puff pastry recipe
that's supposed to be good, but I haven't tried it.

	-s