Crescent Roll Dough Palmiers

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Traditional palmiers are flaky, buttery cookie-like pastries also known as elephant ears or pigtails in some regions. This cheater's method is adapted from a pillsbury recipe. These are smaller than what you'd find in a bakeries and they taste a little bit different - they are so light and have just a hint of lemon. and these are increbily easy & lightning fast - perfect when you have last minute guests.

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Steps

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Preheat oven to 375 f degrees.

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Combine 2 tbsp of the sugar and the lemon zest in a small bowl and set aside.

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Sprinkle some of the remaining sugar onto a work surface , enough to dust the area well.

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Open the dough tube and separate the dough into two rectangular pieces.

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Roll out each rectangle separately onto the sugared surface to even out the dough.

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Using a pastry brush , paint the beaten egg across both pieces of dough.

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If needed , you may use an additional egg white.

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Sprinkle the sugar / lemon zest mixture you made earlier evenly over each rectangle.

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Starting with one rectangle of dough , roll up the left and right longest sides of the rectangle into the center , meeting at the center.

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With a sharp knife , cut small slices from the short edge.

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The cut pieces of dough , when placed flat , should look like almost like a bowtie- with two coils at either side.

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Place cut side down , so they lie flat , onto greased cookie sheets.

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Sprinkle lightly with some remaining sugar.

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Ingredients

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granulated sugar, lemons, zest of, crescent roll dough, egg white