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.
- puff pastry dough - 1 pkg
- raspberry filling - 4 heaping tbsp (I used Baker's Choice Oven Proof Raspberry Pastry Filling
- cinnamon - for sprinkling
- egg - 1, beaten
- White Chocolate Glaze:
- white chocolate chips - 1/4 cup
- oil - 1/2 tsp
Roll out enough dough to form two 8x8-inch (20x20-cm) squares. (There may be leftover dough.) Mix raspberry filling to soften; spread evenly over both squares of dough. Sprinkle cinnamon over filling. 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. Preheat oven to 375°F (190°C).
Line a baking sheet with baking paper. Turn each double log onto its side, where you have one “scroll” resting atop the other; carefully slice into approximate ½-inch slices. Carefully lay palmiers onto a baking sheet, reforming if necessary. Brush tops and sides with beaten egg. Bake for 15–18 minutes, checking to see that dough turns golden and does not burn. Remove from oven and allow to cool.
In a small plastic bag, combine chocolate chips and oil. Seal and dip into a cup of hot water, until chocolate melts completely. Remove from water, dry bag and snip off a tiny bit of one edge of the bag. Drizzle white chocolate glaze in a zigzag fashion over pastries.
Store in a tightly sealed container.
This recipe doubles well.