Palmiers (Elephant Ears)

How to prepare palmiers (elephant ears)

1. Mix the sugar with the cinnamon.
2. Sprinkle sugar on your work surface to cover an area equal to the size of the puff pastry sheet.
   * Note: I used Morarita brand puff pastry.
3. Place the dough over the sugar and roll over it a few times with a rolling pin, not to stretch the dough, but just to press it lightly so the sugar sticks to it.
4. Sprinkle sugar over the dough and roll over it again to help it stick better.
5. Mark the middle of the dough. Start rolling from both opposite ends until they meet at the marked middle.
7. With a sharp knife, cut thin slices (about 1/2 cm) from the resulting roll. Dip the slices through the flavored sugar.
8. Place them on a baking sheet lined with parchment paper. Press slightly where the two "ears" of the palmiers meet so they don't come apart while baking. Bake at 220°C (430°F) for 10-12 minutes, then flip them to caramelize on the other side and leave for another 5 minutes.
   * Don't crowd the palmiers on the tray - bake only 9-12 pieces at a time as they will expand during baking.
9. While cooling, place them in a single layer, otherwise they will stick to each other.

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