If you have never had a palmier (some call them elephant ears, although the elephant ears of my childhood are much different), they are sweet, delicate little treats. As with any time I am thinking of making something using the pre-made puff pastry, I have it already thawed out in the refrigerator to save me time. You may want to double this recipe as these seem to vanish before my eyes when I make them.
1/2 of 1 package Pepperidge Farms Puff Pastry, thawed in refrigerator
3/4 cup sugar
2 tbsp. honey - I use Tupelo by Savannah Bee Honey Co.
Preheat oven to 375. Sprinkle 1/2 cup sugar onto your counter and place one, unfolded sheet of puff pastry on top of sugar. Sprinkle remaining 1/4 cup sugar on top of puff pastry and using your hands, spread it around to evenly coat puff pastry gently pressing pastry down into the sugar on the underside at the same time. Drizzle with honey.
Depending on your preference for large or small palmiers (small pictured) you will roll them differently. For large palmiers you will roll the short ends toward each other to meet it the middle, for small palmiers you will roll the long ends toward each other to meet in the middle.
Using a sharp knife, cut in half, then half again - repeating until you have pieces that are roughly 1/4" thick. Place onto a silpat-lined baking sheet. It is important to line the baking sheet at when this bakes in the oven the sugar will carmelize and I have found silpats to be more effective than parchment here.
Place in preheated oven and bake for fifteen minutes. You will remove them from the oven and flip them, then place back into the oven for ten more minutes to brown on the other side. Remove them from the oven and immediately place them on a cooling rack using a spatula. If you do not remove them, I have found they do not crisp up and become a little soggy.