Haman’s Ears (Palmiers)
Recipe contributed by Elizabeth Schwartz; photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 20 minutes
These simply delicious pastry bites are a cinnamon-rich treat at Purim and year ’round.
3 cups (612 grams) granulated sugar, plus extra for rolling
½ cup (64 grams) ground cinnamon
2 boxes (4 sheets) puff pastry, thawed according to the manufacturer’s instructions
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or Silpats.
- Combine the sugar and cinnamon in a mixing bowl and mix well.
- Sprinkle about ¼ cup of the cinnamon sugar on a work surface and place 1 sheet puff pastry sheet on top. Sprinkle ½ cup of the cinnamon sugar evenly over it, and, with a rolling pin, roll out the pastry into a 10- by 12-inch rectangle (see Notes from the Test Kitchen in Kitchen Tips). Fold 2 opposite sides in toward the center so that they meet without overlapping. Fold the same 2 sides of the pastry in toward the center again, so that they also meet without overlapping. Fold once more, so that 1 side covers the other, to form a “log.” Slice crosswise into ⅜-inch rounds and place the slices, cut side up, on the prepared baking sheets. Sprinkle the leftover sugar from your work surface over the palmiers.
- Repeat with the remaining puff pastry and cinnamon sugar. You will need to work in batches.
- Place the baking sheets on the center rack of the oven and bake for about 10 minutes, or until golden-brown and caramelized on the bottom. With a spatula, turn and bake for 8 to 10 minutes more, or until caramelized on the bottom. The baking time may vary depending on your oven, so be careful to check them so they don’t burn. Transfer them to a rack to cool completely and bake the remaining palmiers.
Notes from the Test Kitchen:
- Some brands of puff pastry make sheets in the shape of rectangles, while others go for squares. Both are fine. If you use a brand that makes squares (or near squares) of puff pastry, roll each sheet out into a 10-inch square.
- If you wish, you can brush the dough with a little egg wash (1 egg lightly beaten with 2 teaspoons water) before you spread the cinnamon sugar to help it stick.