Elephant Ear Pastries
1 hr 15 min.
Roll the puff pastry out on a lightly floured surface into a 25 cm x 30 cm rectangle.
Brush the surface with the honey and fold the left hand side of the puff pastry inwards so that it meets the centre of the pastry.
Do the same with the right hand side so that it meets the rolled left hand side in the middle.
Transfer to the lined baking tray and chill for 45 minutes.
After chilling, preheat the oven to 200°C (180°C fan) | 400F | gas 6. Grease and line a large baking tray with greaseproof paper.
Cut slices across the rolled pastry roughly 1-1 1/2 cm thick. Pinch the sides of the pastry so that they form a classic Palmier shape.
Line a couple of baking trays with greaseproof paper. Transfer the uncooked Palmiers to the trays and space them well apart.
Bake for 12-15 minutes until golden and cooked. Remove from the oven and let the Palmiers cool for 5 minutes on the trays before removing to a wire rack to finish cooling. Serve warm or cold.