Elephant ear cookies, known in France as palmiers, are simplicity at its best. Flaky, buttery, and crisp puff pastry wrapped around sugar. In the oven, the layers of the pastry puff up, and the sugar inside caramelises into a sticky, sweet coating. They’re incredibly easy to make if you use a store-bought puff pastry, but if you take the time to make it from scratch (with real butter), they’re even better.
The pastry
Like I previously said, if you go shop puff pastry these are easy as anything. I personally always go homemade though. Yes it takes longer, but with cookies as simple as this, meaning they’re using just two components, you want each of those to be the best they can be. Homemade puff pastry is made with real butter so the taste is just so much better than from the shop. The pictured palmiers in this particular recipe are using my sourdough puff pastry, but you could use a faster rough puff pastry recipe too.
Method
- Get your puff pastry ready. If it’s frozen, let it thaw.
- Roll the puff pastry into a rectangle on a lightly floured surface.
- Spread evenly with granulated sugar.
- Gently roll with a rolling pin to press in the sugar.
- Fold the dough inwards 1/6 on either long side towards the center. Sprinkle with more sugar and press it in.
- Fold the dough inwards, lengthwise 1/4 on each side to meet the center.
- Fold lengthwise in half. Really gently press lengthwise down the roll of the dough to slightly compress it (but not flatten it.)
- Cut the log into even slices, around 1/4 inch thick.
- Pop them in the fridge while the oven heats.
Tips
- Use plenty of sugar: Don’t skimp on this because sugar is what will give the shiny and crispy finish.
- Chill before slicing: If your pastry gets too soft, the folds will squish when cut.
- Flip halfway through baking: This helps caramelise both sides evenly. You’ll get glossy tops and bottoms.
- Don’t underbake the pastry: You want crispy puff pastry, not soft for these cookies.
- Use a light coloured baking tray: Dark trays absorb more heat, which can cause the sugar to over-caramelise before the pastry is fully baked.
Variations
Because they’re simple, they’re also great to add in more flavours. Try:
- Cinnamon sugar
- Lemon or orange zest + sugar
- Espresso sugar
- Crushed nuts + sugar (like almond, pecan, hazelnut)
- Parmesan + herbs (a savoury version)
Related recipes
Here are more sweet recipes to try!
Elephant Ear Cookies (Palmiers)
Elephant ear cookies (or known in France as palmiers) are simplicity at its best. Flaky, buttery and crisp puff pastry wrapped around granulated sugar. In a hot oven the layers of the pastry puff up, and the sugar inside caramelises into a sticky sweet coating.
- 490 g puff pastry 17.3 oz (2 sheets)
- 150 g granulated sugar plus extra if needed
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If using store-bought puff pastry, you will have 2 sheets ready to use. If using homemade puff pastry, divide the dough into 2 equal pieces before starting.
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Lightly flour your surface. Roll out one puff pastry sheet into a rectangle of about 28×30 cm (11×12 in). Sprinkle generously with around 1/2 of the sugar and roll lightly with a rolling pin to press the sugar into the pastry.
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Fold each long edge inward by about 1/6 of the width. Sprinkle with more sugar and press it in gently.
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Fold each long edge inward again, this time by about 1/4 of the width, so the edges meet neatly in the center. Sprinkle with more sugar and roll lightly to press it in.
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Fold the pastry lengthwise in half, like closing a book. Very gently press along the length of the roll to compact it slightly but don’t flatten.
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Using a sharp knife, cut the log into slices about 6 mm (1/4 in) thick. Place slices cut-side up on a parchment-lined, light-colored baking sheet. Repeat the process with the second sheet of puff pastry.
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Place the tray of palmiers in the fridge for 15–20 minutes while the oven preheats to 200°C (400°F).
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Bake for around 20 minutes, flipping halfway through so both sides caramelise evenly. They’re ready when puffed, deep golden, and caramelised.
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Let cool on the tray for 5 minutes, then transfer to a rack. Store in an airtight container for up to 3 days.
Store in an airtight container for up to 3 days. Refresh in a warm oven if they lose crispness.
Serving: 1gramsCalories: 91kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 34mgSugar: 4g
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