Pig’s Ears / Elephant’s Ears / Chocolate Palmiers

I give up! Too many people asked me for this recipe! I kept thinking it is too simple and easy but hey, a recipe is a recipe! So I am more than happy providing my winning card at every party!

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Chocolate Palmiers, or Pig’s Ears cookies as they are known in Germany, or Elephant’s Ears as we call them in Israel (something with Pigs not being Kosher!).

I make these for every party  – people love them, they disappear so fast and sometimes, really rarely, when I show up without them… people are disappointed.

First, credits! I used the basic recipe of Carin Goren, an Israeli baker – I veganized it of course.

So, the next time that you have a party and want show them all how good vegan sweets can be but don’t have that much time: here are my Pig’s Ears – 5 minutes of work and an evening full of smiling, saying “thank you” and “yes, they are vegan”.

Ingredients –  for 28 cookies:

  • 2 X vegan puff pastry – cooled but not frozen! The frozen ones must be fully deforested and it is important that the dough won’t be too thick – see photos for ideal thickness.
  • A jar of a vegan chocolate spread – can also be a nutty chocolate spread (almond, macadamia etc. but not pure nutty – for example, peanut butter would not work here )
  • Some shredded coconut

Yes, you read it right, 3 ingredients.

Directions: 

  • Cover the puff pastry with one layer of the chocolate spread
  • Sprinkle coconut

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  • Roll from both side (like a scroll)

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  • Freeze for 30 minutes (roll in a baking sheet – my puff pastry arrives in one so I just roll it in it)
  • Slice (2 centimeters are enough – I get 14 pieces per roll)

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  • Bake in a preheated oven 200c/400f for 15 minutes or until golden brown

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  • Cool the cookies

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  • Repeat

This puff pastry trick is perfect for parties… I sometimes make salty ears and the options are really endless – another example is my Zaatar Bombs, the same idea!

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And another is my zucchini shaves / fig mustard and nigella seeds ears:

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Enjoy!

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