Welcome, fellow baking enthusiasts! Today, we’re diving into the delightful world of Palmiers cookies. If you’ve ever dreamt of creating those elegant, heart-shaped, crispy pastries that seem to magically flake apart in your mouth, you’re in the right place. Often seen in French bakeries, these ‘elephant ear’ cookies are surprisingly simple to make at home, requiring just two main ingredients and a little bit of love. Get ready to impress your friends and family with these golden, buttery wonders!
A Sweet History of Palmiers
Palmiers, meaning ‘palm trees’ in French, get their name from their distinctive shape, which resembles a palm leaf or an elephant’s ear. While they are a staple in French pâtisseries, their origins are actually a bit hazy, with similar puff pastry creations appearing across various European cultures. What we do know is that these delicate pastries became incredibly popular for their simple elegance and irresistible crunch. They’re a testament to the magic that can happen when butter, sugar, and puff pastry come together in perfect harmony.
Why You Will Love This Recipe
- Effortlessly Elegant You’ll create beautiful, impressive cookies with minimal fuss.
- Crispy Perfection Each bite offers an incredibly satisfying crunch and buttery flavor.
- Beginner-Friendly No complicated techniques, just simple folding and baking.
- Customizable Easy to adapt with different spices or toppings.
- Quick to Prepare Most of the time is chilling, active prep is very fast.
Ingredient Notes
You’ll be delighted to know that Palmiers require very few ingredients, making them a fantastic last-minute treat!
- Puff Pastry This is the star of the show. Store-bought, all-butter puff pastry sheets are your best friend here. Look for brands that use real butter for the best flavor and flakiness. Thaw it according to package directions in the refrigerator; don’t rush it in the microwave.
- Granulated Sugar This provides the sweetness and, more importantly, caramelizes beautifully as the cookies bake, giving them that gorgeous golden-brown color and extra crunch.
- Optional Flavorings A pinch of cinnamon, vanilla sugar, or even a tiny bit of citrus zest can elevate your Palmiers.
Equipment Needed
- Rolling Pin
- Sharp Knife or Pizza Cutter
- Baking Sheets
- Parchment Paper or Silicone Baking Mats
- Pastry Brush (optional, for egg wash)
Full Recipe Card
Ingredients You’ll Need
- 1 sheet (14.1 ounces or 400g) frozen puff pastry, thawed
- 1/2 cup (100g) granulated sugar, plus more for dusting
Instructions for Palmiers
- Prepare Your Surface Lightly flour your work surface and your rolling pin. Unfold the thawed puff pastry sheet onto the floured surface.
- Sugar the Pastry Sprinkle half of the granulated sugar evenly over the entire surface of the puff pastry. Gently roll the pastry with your rolling pin to press the sugar into the dough.
- Flip and Sugar Again Carefully flip the pastry over. Sprinkle the remaining half of the sugar evenly over this side. Roll again to press the sugar in. You want the sugar to adhere well to both sides.
- Fold the Sides Imagine a line running down the center of the pastry, lengthwise. Fold one long side of the pastry towards the center line, stopping just before it reaches the center. Repeat with the other long side, so the two folded edges meet perfectly in the middle.
- Fold Again Now, fold one half of the pastry over the other half, like closing a book. This creates a log with six layers of pastry.
- Chill Time Wrap the folded pastry tightly in plastic wrap and refrigerate for at least 30 minutes. This helps the pastry firm up, making it easier to slice and preventing the shape from spreading too much during baking.
- Preheat and Prepare Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone mats.
- Slice the Pastry Remove the chilled pastry from the refrigerator. Using a sharp knife or pizza cutter, slice the log into 1/2-inch (1.25 cm) thick pieces.
- Arrange on Baking Sheets Place the sliced Palmiers on the prepared baking sheets, leaving about 2 inches (5 cm) between them, as they will expand.
- Bake to Golden Perfection Bake for 12-15 minutes, or until the Palmiers are deeply golden brown and caramelized on the bottom.
- Flip and Finish Baking Carefully flip each Palmier over and bake for another 5-7 minutes, or until the other side is also golden and crisp. Keep a close eye on them, as sugar can burn quickly.
- Cool Transfer the baked Palmiers to a wire rack to cool completely. They will crisp up further as they cool.
Chef’s Notes
- For extra sparkle, you can lightly mist the pastry with water before the final sugar sprinkling.
- Don’t overcrowd your baking sheets; bake in batches if necessary.
- If your puff pastry cracks when unfolding, let it warm up slightly more, but not too much that it becomes sticky.
Tips and Variations
- Cinnamon Sugar Palmiers Add 1 teaspoon of ground cinnamon to your granulated sugar for a warm, spicy twist.
- Savory Palmiers Skip the sugar! Instead, sprinkle with grated Parmesan cheese, herbs like dried oregano or thyme, and a pinch of black pepper. These are fantastic appetizers.
- Chocolate Dipped Once cooled, dip one end of the Palmiers in melted dark or milk chocolate and let them set on parchment paper.
- Nutty Crunch Add finely chopped nuts (like pecans or almonds) to the sugar mixture before rolling.
Pro Chef Tips
- Keep it Cold The secret to flaky puff pastry is keeping it cold. Work quickly and don’t hesitate to pop the pastry back into the fridge if it gets too warm or sticky.
- Even Sugar Distribution Ensure the sugar is spread very evenly. This helps create consistent caramelization and a uniform crispness.
- Sharp Knife is Key A sharp knife or pizza cutter ensures clean slices, which helps maintain the beautiful heart shape. A dull knife will drag and distort the pastry.
- Don’t Over-Roll Roll just enough to press the sugar in. Over-rolling can make the pastry tough.
Common Mistakes to Avoid
- Under-baking Palmiers need to be deeply golden brown to be truly crispy. Pale cookies will be soft and chewy, not flaky.
- Over-baking The sugar can burn quickly, so watch them closely, especially during the second bake.
- Not Chilling Enough Skipping the chilling step will result in cookies that spread too much and lose their shape.
- Overcrowding the Pan This prevents proper air circulation, leading to uneven baking and less crispiness.
Storage and Meal Prep
Once completely cooled, Palmiers are best stored in an airtight container at room temperature for up to 3-4 days. They tend to lose a bit of their crispness over time, but a quick refresh in a preheated oven (300°F/150°C for 5 minutes) can bring back some of that crunch.
Make-Ahead and Freezer Notes
You can prepare the Palmiers up to the point of slicing. Arrange the sliced, unbaked cookies on a parchment-lined baking sheet and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 1 month. When ready to bake, place them directly from the freezer onto a prepared baking sheet and bake as directed, adding a few extra minutes to the baking time.
Serving Suggestions
Palmiers are incredibly versatile!
- Coffee or Tea Companion They are perfect alongside your morning coffee or afternoon tea.
- Dessert Platter Add them to a dessert spread with fresh fruit and other small pastries.
- Ice Cream Topping Crumble them over vanilla ice cream for a delightful texture contrast.
- Gifts Package them in a pretty box for a lovely homemade gift.
