An adorable presentation, these pastries, known also as “elephant ears,” are as eye-catching as they are delicious! Sure to be a hit as a mishloach manos treat, or for your own Purim table.
Raspberry Palmiers
Recipe By Faigy Grossman
- Cooking and Prep: 45 m
- Serves: 32
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Contains:
Ingredients (6)
Cookies
White Chocolate Glaze
Start Cooking
Make the Cookies
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Roll out enough dough to form two 8- x 8-inch (20- x 20-cm) squares. (There may be leftover dough.)
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Preheat oven to 375°F (190°C).
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Mix raspberry filling to soften; spread evenly over both squares of dough. Sprinkle cinnamon over filling.
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Working with one square of dough at a time, roll the two sides of the square inward, forming two “scrolls” that meet at the center of the square, like a double log.
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Line a baking sheet with Gefen Easy Baking Paper. Turn each double log onto its side, where you have one “scroll” resting atop the other; carefully slice into approximate half-inch slices.
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Carefully lay palmiers onto a baking sheet, reforming if necessary. Brush tops and sides with beaten egg.
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Bake for 15–18 minutes, checking to see that dough turns golden and does not burn.
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Remove from oven and allow to cool.
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In a small plastic bag, combine chocolate chips and oil. Seal and dip into a cup of hot water, until chocolate melts completely.
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Remove the bag from the water, dry it, and snip off a tiny bit of one corner. Drizzle white chocolate glaze in a zigzag fashion over pastries.
Note:
Store in a tightly sealed container. This recipe doubles well.
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