Gluten-Free Palmiers
Crispy and buttery puff pastry cookies made with gluten-free puff pastry. These "elephant ears" are a simple yet elegant treat.
Ingredients
- 1 sheet Gluten-Free Puff Pastry
- 1/2 cup Sugar
- 1/2 teaspoon Cinnamon
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C). Line a baking sheet with parchment paper.
- 2On a lightly floured surface, roll out the gluten-free puff pastry sheet.
- 3Sprinkle sugar and cinnamon evenly over the puff pastry.
- 4Using a rolling pin, gently press the sugar and cinnamon into the pastry.
- 5Fold one side of the pastry towards the center, then fold the other side to meet in the middle.
- 6Fold the pastry in half again, so you have a log of pastry.
- 7Slice the log into 0.635 cm thick slices.
- 8Place the slices on the prepared baking sheet, leaving some space between them.
- 9Bake for 12-15 minutes, or until golden brown and caramelized.
- 10Let cool slightly before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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