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1
Pour the raspberries in a bowl and add the sugar and orange flavored liqueur.
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2
Stir lightly.
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3
Gently mash half the raspberries with a fork.
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4
Cover the bowl with plastic wrap and allow to sit for about 1 hour until softened and juicy.
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5
To serve, fill the bottom half of a stem glass with the raspberries and spoon a dollop of creme fraiche on top, and place a Cinnamon Elephant Ears cookie on top of the creme fraiche.
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6
Preheat the oven to 450 degrees.
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7
Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab.
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8
Unfold the sheet of puff pastry onto the sugar mixture.
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9
Combine 12 cup of the sugar and the cinnamon and spread it evenly on the puff pastry.
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10
This is not about sprinkling, it's about an even covering of sugar.
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11
With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom.
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12
Fold the sides of the square toward the center so they go halfway to the middle.
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13
Fold them again so the two folds meet exactly at the middle of the dough.
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14
Then fold one half over the other half as though closing a book.
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15
You will have 6 layers.
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16
Slice the dough into 38-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
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17
Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side.
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18
Transfer to a baking rack to cool.
