Palmiers, also known as elephant ears or "Palmeras," are very popular in Spain. They are easy to find in every store and pastry shop with sugar or chocolate, but they also can be made filled with ham and cheese, spinach, paté or foie. Especially today, when you can find the dough already made for you, there is a very laborious step to skip. This is a nice appetizer to make ahead of time. You also can freeze it and have it for a surprise visit.
Ingredients:
Pastry dough (usually there are two sheets per box, so you can make one salty and the other sweet filled with brown sugar)
1 can of good pate o foie
flour
1 egg well beaten
Defrost the pastry dough and dust with flour the surface you are going to work. Unfold it in a vertical position and mark the center. With a spatula spread the pastry generously with the pate or foie.
Start rolling one side towards the center previously marked. Then roll the other side to the center. Both rolls will find each other in the center. It should look like a long tube with two ears. Turn sideways and push the roll down. Cover with plastic wrap and keep it in the freezer for 10 minutes.
In the meantime crack one egg, beat it very well and add 3 teaspoons water. Take the dough out of the freezer after 10 minutes and with a sharp knife start cross cutting the rolls, placing the palmiers on a non stick tray. Use a brush to wash the top with the egg and put the tray in a preheated oven at 400˚F for 20 minutes or until golden brown.
Ingredients:
Pastry dough (usually there are two sheets per box, so you can make one salty and the other sweet filled with brown sugar)
1 can of good pate o foie
flour
1 egg well beaten
Defrost the pastry dough and dust with flour the surface you are going to work. Unfold it in a vertical position and mark the center. With a spatula spread the pastry generously with the pate or foie.
Start rolling one side towards the center previously marked. Then roll the other side to the center. Both rolls will find each other in the center. It should look like a long tube with two ears. Turn sideways and push the roll down. Cover with plastic wrap and keep it in the freezer for 10 minutes.
In the meantime crack one egg, beat it very well and add 3 teaspoons water. Take the dough out of the freezer after 10 minutes and with a sharp knife start cross cutting the rolls, placing the palmiers on a non stick tray. Use a brush to wash the top with the egg and put the tray in a preheated oven at 400˚F for 20 minutes or until golden brown.
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