Elephant Ears

The move is now complete and much to my surprise was not as difficult as it could have been. The forecast was for rain on the day I moved and with an open trailer transporting most of my stuff, this was not a good thing. But the sun came out in full force and it was 31°C and humid while everything was packed into the car and trailer. This wasn’t exactly pleasant weather to be moving heavy boxes around in, (cookbooks weigh a ton) but it was better than the torrent of rain that arrived later that afternoon. The best part of the move though was that I managed to sneak away from my apartment without running into The Landlord or Ozzy. Considering the two of them were making daily unannounced visits to my place in the week leading up to my move, this was surprising indeed. I’m free of them forever! Almost. Ozzy’s last serenade, (a 4am special performance that was played on repeat with him accompanying the music on both guitar and vocals) has somehow stuck in my head. If you’re into Journey, the late 1970’s to early 80’s and power ballads, you should recognize these lyrics, which are somehow oddly appropriate:

Just a small town girl, living in a lonely world

She took the midnight train going anywhere.

Because of the move and packing and unpacking I’m late to the party but I’m hoping Susan of Sticky, Gooey, Creamy, Chewy will still let me in to her Blogiversary Bash, especially if I bring these cinnamon palmiers. With only three ingredients these are ridiculously easy to make, look fantastic, make your house smell like cinnabons when you bake them and will have people begging for more if you serve them at a party. And if you don’t like calling them palmiers, they’re also called Elephant Ears which I think is the most adorable name ever and in my opinion makes them exponentially better.

Cinnamon Palmiers, (or Elephant Ears!)

Puff pastry, (which you can make yourself if you’re feeling intrepid, but it’s perfectly ok to buy it too)

Sugar

Cinnamon

Preheat the oven to 400F. Line a baking tray with parchment paper. Roll out the puff pastry and spread with cinnamon and sugar, as much or as little as you like. Beginning at one end roll up the puff pastry until you reach the half way point. Then, start rolling up the other end until the two rolls meet in the middle. Place in the freezer for 20 minutes to make it easier to cut. Remove from the freezer and slice the roll into half inch pieces and dip one side in more cinnamon sugar and place on baking tray. Bake for about 20 minutes until golden, let cool on tray.