Elephant Ears

These are one of those pastry / cookies / treats that I will never turn down.  When they are done right - they are awesome. From Chocolate and Zucchini.

Palmiers (Elephant Ears)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

The yield depends on the amount of scraps used. 

Ingredients

• scraps of puff pastry
• unrefined blond cane sugar 

Instructions

• Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat. 
• Stack the scraps of puff pastry on top of one another, arranging them to form as neat a block as you can. Pat the top and sides to even them out. 
• Sprinkle sugar on a clean work surface, and place the block of pastry on top.
• Sprinkle with more sugar and roll out the pastry as thinly as you're comfortable working with. Add a little more sugar as needed underneath and on top of the pastry if it starts to stick to the counter or rolling pin. 
• Roll the pastry in from both sides until they meet in the center. 
• Use a sharp knife to cut slices, about 1 cm (1/3 inch) thick, and place them sideways on the prepared baking sheet, giving them a little room to expand. 
• Insert in the oven and bake for 15 minutes, until golden. Let cool on a rack before serving.

Notes: No exact quantities are given because the recipe is meant to be adapted to the amount of scraps you have to use up. The amount of sugar is also eyeballed; use the minimum amount needed to roll out the dough.