- The Washington Times - Tuesday, June 7, 2005

Guess who’s coming to breakfast. Your weekend guests, snoozing peacefully in the guest room while you rummage through the kitchen in search of breakfast fixings, are.

If you keep eggs, cinnamon, frozen puff pastry dough and fresh fruit, you are on your way to assembling a top-notch breakfast. Make omelets with chopped ham, tomatoes and cheese, or whatever is on hand, and quickly bake these cinnamon palmiers.

They will fill the kitchen and the rest of the house with the most intoxicating aroma, and your guests may arise sooner than expected in anticipation of a feast.

Palmiers, also known as elephant’s ears, take their name from their resemblance to palm leaves. (“Palmier” is French for palm.) Envision sugar layered between sheets of puff pastry that have been folded, cut into strips and baked until crisp.

To make savory palmiers, substitute grated Parmesan cheese and minced fresh rosemary for the sugar and cinnamon.

Five time-shaving breakfast ideas:

• Make omelets using whatever veggies and chopped meats you have in the refrigerator.

• Make pancakes using flour or a baking mix and top with fresh fruit.

• Make frittatas, which are oven omelets, using leftovers from the fridge.

• Pull out a cookbook and prepare your favorite quiche recipe, using a refrigerated pie crust and folding in whatever shredded cheese is on hand.

• Serve smoked salmon or trout atop toasted bagels.

Cinnamon palmiers

The preparation time is 28 minutes, and the baking time is 10 to 12 minutes.

1 sheet frozen puff pastry dough (half

a 17.3-ounce package), thawed for

20 minutes

8 tablespoons sugar

1 teaspoon ground cinnamon

Unfold thawed sheet of puff pastry, and cut it in half lengthwise. On a clean work surface, roll each piece out to an 11-by-7-inch rectangle. Sprinkle each piece with 2 tablespoons sugar and 1/4 teaspoon cinnamon.

Working with 1 piece of pastry dough at a time, fold both short edges toward the center so that edges just meet in the middle. Sprinkle the top of the folded piece with 2 tablespoons of the sugar and 1/4 teaspoon of the cinnamon.

Fold each side in half again so that the edges just meet in the middle, then fold the piece of dough in half again and press down on it gently. You will have 8 layers. Repeat the process with the remaining piece of pastry dough and the sugar and cinnamon.

With a sharp knife, cut folded pieces of puff pastry crosswise into -inch slices. Place them, with a cut side up, on 2 ungreased baking sheets. Place baking sheets in preheated 425-degree oven, positioning 1 sheet on the center rack and the other on the top rack.

Bake palmiers until they are golden brown and crisp, 10 to 12 minutes. Rotate baking sheets after palmiers have baked for 5 minutes.

Remove baking sheets from oven and, with a metal spatula, immediately transfer palmiers to a wire rack to cool for 5 minutes, then serve. Makes 32 to 34 palmiers.


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