Indulge in the flaky, buttery goodness of homemade Palmiers, also known as Elephant Ears. This classic French pastry is made with just a few simple ingredients like puff pastry, sugar, and a pinch of kosher salt. With its perfectly crisp texture and caramelized sweetness, Palmiers are ideal for any occasion – from an afternoon snack to an elegant dessert. Learn how to make these easy and delicious sweet pastries at home in just a few steps, and discover variations to elevate your treats. Enjoy this crowd-pleasing recipe that guarantees golden, crispy bites every time!

Ingredients:

1 cup granulated sugar
2 sheets of Pepperidge Farm puff pastry (thawed)
A pinch of kosher salt (optional)

What You Will Need:

Parchment paper to line the cookie sheet

Instructions:

Preheat your oven to 450°F (232°C).
In a medium bowl, mix the granulated sugar and kosher salt (if using). Pour about 1/2 cup of the sugar mixture onto a clean flat surface, like a large wooden board or countertop.
Place one sheet of puff pastry onto the sugared surface. Sprinkle 1/4 cup of the sugar mixture over the top of the pastry.
Use a rolling pin to roll out the pastry into a 13-inch square, pressing the sugar into the dough as you go.
Fold the two opposite sides of the pastry inwards towards the center, then fold again to close like a book. You should have 8 layers of folded pastry.
Using a sharp knife, slice the rolled pastry into pieces just under 1/2-inch thick. Arrange the pieces on a cookie sheet lined with parchment paper. Repeat with the second sheet of puff pastry.
Bake the palmiers in the preheated oven for 6 minutes, or until the bottoms are golden brown and caramelized. Flip the cookies over and bake for another 4 to 5 minutes, until golden brown on the other side.
Remove the palmiers from the baking sheet and allow them to cool completely.

Tips:

Be careful not to overroll the pastry; it should be firm but not stretched too thin.
If you have leftover sugar mixture, you can store it for the next batch or sprinkle it on top of other baked goods.
Make sure the puff pastry is fully thawed before using; this will ensure that it puffs up properly while baking.

Variations and Substitutions:

Chocolate Palmiers: After sprinkling the sugar, you can also add some cocoa powder or mini chocolate chips for a chocolaty twist.
Cinnamon Palmiers: Add a teaspoon of ground cinnamon to the sugar mixture for a warm spiced flavor.
Nutty Palmiers: For a crunchy variation, try adding chopped nuts like almonds or hazelnuts along with the sugar.

FAQs:

Can I use homemade puff pastry?
Yes, you can use homemade puff pastry, though store-bought is quicker and easier for this recipe.

Can I make these in advance?
Absolutely! You can prepare the palmiers ahead of time and freeze the uncooked cookies. Just bake them when you’re ready to serve.

How can I store leftover Palmiers?
Store leftover palmiers in an airtight container at room temperature for up to 3 days.

Serving Suggestions:

Serve Palmiers as a sweet treat for breakfast, an afternoon snack, or at a party.
They pair wonderfully with a cup of tea or coffee.
For a decadent dessert, serve them with a scoop of vanilla ice cream or fresh berries.

Why You’ll Love This Recipe:

These Palmiers (also known as Elephant Ears) are irresistibly crispy, buttery, and perfectly sweet. Their delicate layers of puff pastry melt in your mouth, offering a delightful balance of crunch and caramelized sugar. They’re quick and easy to make, making them an ideal choice for any occasion. Whether you’re entertaining guests, treating yourself, or preparing for a special gathering, these little pastries are sure to impress!

Palmiers (Elephant Ears) Recipe

Servings

40 -45

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 cup granulated sugar
2 sheets of Pepperidge Farm puff pastry (thawed)
A pinch of kosher salt (optional)
What You Will Need:
Parchment paper to line the cookie sheet

Directions

Preheat your oven to 450°F (232°C).
In a medium bowl, mix the granulated sugar and kosher salt (if using). Pour about 1/2 cup of the sugar mixture onto a clean flat surface, like a large wooden board or countertop.
Place one sheet of puff pastry onto the sugared surface. Sprinkle 1/4 cup of the sugar mixture over the top of the pastry.
Use a rolling pin to roll out the pastry into a 13-inch square, pressing the sugar into the dough as you go.
Fold the two opposite sides of the pastry inwards towards the center, then fold again to close like a book. You should have 8 layers of folded pastry.
Using a sharp knife, slice the rolled pastry into pieces just under 1/2-inch thick. Arrange the pieces on a cookie sheet lined with parchment paper. Repeat with the second sheet of puff pastry.
Bake the palmiers in the preheated oven for 6 minutes, or until the bottoms are golden brown and caramelized. Flip the cookies over and bake for another 4 to 5 minutes, until golden brown on the other side.
Remove the palmiers from the baking sheet and allow them to cool completely.

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