Sweet History of Palmiers Cookies, also known as elephant ears or palm leaves, are a classic French pastry that originated in France in the early 1900s. Made from delicate puff pastry and sugar, these light, crispy treats are shaped like palm leaves or butterfly wings and are loved around the world for their simple elegance and caramelized crunch. The name “palmiers” comes from the French word for palm tree, reflecting their unique shape. Popular in European and Latin American bakeries, Palmiers are a perfect blend of buttery layers and sweet golden edges. Whether you enjoy them plain or with a chocolate twist, Palmiers cookies are a timeless treat with a rich cultural heritage.
Palmiers, also known as elephant ears, are crispy, caramelized cookies made from puff pastry and sugar. While “palmier” is the classic French name, “elephant ear” is a popular term in other regions—both refer to the same irresistible pastry.
Whip up these quick and easy Palmiers, also known as elephant ear cookies using just puff pastry and sugar.
Ingredients
Method
- Thaw the puff pastry sheets (if using frozen) but make sure they are still cold
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Sprinkle sugar over a clean surface and place the puff pastry on top. Sprinkle more sugar evenly over the top of the dough.
- Roll out the pastry into a 10×10 inch square, pressing the sugar into the dough.
- Fold the sides of the square inward so they meet in the center. Then fold both sides again toward the center to create a log with 6 layers.
- Place the slices cut-side up on the prepared baking sheet, spacing them about 2 inches apart. Sprinkle lightly with more sugar.
- Whisk one egg with a dash of milk then apply a light egg wash on top of the pastry, and dust with more sugar, if desired.
- Bake for 9–10 minutes, flip each cookie, and bake for another 9–10 minutes, until golden brown and caramelized.
- Cool on a wire rack before serving.
