蝴蝶酥/Elephant Ears/Palmiers

As a child, I got to pick out a snack whenever my parents dragged me to the Chinese supermarkets. I just found a very simple recipe on Simply Recipes to make one of them - hudie su, or butterfly pastry. It has different names in English, but it's really very very easy to make.

Time: 0:30
Makes: 16

Ingredients
1/3 sheet puff pastry, defrosted (that was all we had in the freezer, but can be easily multiplied)
2 Tbsp sugar

1. Preheat over to 400F.
2. Dust one side of the puff pastry with 1 Tbsp sugar. Fold the two long sides into the center. Dust the top with sugar, then fold the two sides into the center again. Dust all sides with the remaining of the sugar, and fold in half so that you get the two butterfly wing halves.
3. Line a baking sheet with parchment paper. Slice the log of puff pastry into 1/2in pieces (about 16). Place on parchment paper, spread apart (they expand in the oven). Bake for 9min. When you remove them from the oven, quickly flip them over (they'll stick to the parchment paper if they cool and the melted sugar hardens). Bake for another 5min. Quickly remove to a plate to cool. They'll stick as the sugar hardens, so keep them separate.

Variations:
Since the puff pastry itself has little inherent taste, you can season it with whatever you want - cocoa powder, cinnamon, pesto, spinach & feta, ham & mustard, etc.etc.etc. :)