Baklava-Inspired Palmiers (Elephant Ears)

 makes 30

1/2 cup unsalted walnuts

1/2 cup unsalted pistachios, shelled

1/4 cup unsalted butter

1 t ground cinnamon

1/2 t ground cardamon

a pinch of salt

2 T brown sugar

10.6 puff pastry

1/2 cup honey, warmed

Preheat the oven to 350 degrees.  Finely crush the walnuts and pistachios..with a mortar and pestle but try to finally chop the nuts.  don't use a food processor since it is nice to have some texture.  In a small bowl, add the butter, followed by the cinnamon, cardamon, salt, nuts, and brown sugar. the mixture should form a nice paste.

Next, roll out the puff pastry in an even, rectangular layer, the spread the nut mixture on top and to the sides.  Firmly roll the pastry from both of the long sides until the two rolls meet in the middle, then press them together.

Using a serated knife, slice the dough into 1/4" slices to yield about 20 pieces.

Bake the cookies for 15-20 minutes or until golden brown, and let them cool for a few minutes. While the cookeis are still warm, brush them with the honey

Let the cookies cool completely then brush again with the honey.

These keep well for up to a week, stored in an airtight container at room temp

52 weeks, 52 sweets by Vedika Luthra