Palmiers or Elephant Ears?
So, let’s dive into the world of Palmiers. You might know them as elephant ears or palm leaves either way; these delightful little pastries have a pretty interesting backstory. They actually originated in France back in the early 1900s. Picture this: delicate layers of buttery puff pastry, all coated in sugar and baked until they’re perfectly caramelized and golden brown. And that shape? It’s inspired by palm leaves (hence the name “Palmiers”), but you could also say it looks a bit like butterfly wings.
Palmiers strike this amazing balance between those rich, buttery layers and that sweet, caramelized crunch. Simple yet elegant. It’s no wonder they’re loved all over Europe and Latin America, with pastry lovers just going crazy for them. Whether you enjoy them on their own or dip them in chocolate, palmiers always manage to hit that sweet spot.
Depending on where you find yourself, folks might call them “elephant ears.” But don’t let that confuse you — it’s the same flaky, crispy, sugary delight. “Palmiers” is just the French term that nods to their leaf-like shape, while “elephant ears” adds a fun twist to their big, folded appearance. Either way you slice it, these treats are definitely worth a taste.
Palmiers Easy and Fast
Feeling inspired yet? Making Palmiers at home is actually a lot simpler than you might think. Seriously, all you need are two ingredients: puff pastry and sugar. Just roll it out, fold it, sprinkle some sugar on top, and then bake until they’re golden and crispy. In less than half an hour, you’ll have fresh, bakery-style Palmiers that will have everyone coming back for more. Trust me, once you’ve had a taste, you’ll want to keep a stash around all the time!
Ingredients
Instructions
- 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.
Notes
Some Variations
Cinnamon Sugar Swirl: Mix cinnamon with your sugar before sprinkling it on the dough. It adds a warm, cozy flavor that’s perfect for fall or winter snacking.
Chocolate-Dipped Delight: Once baked and cooled, dip one side of your Palmiers into melted dark, milk, or white chocolate. Let them set for a decadent twist.
Nutty Crunch: Sprinkle finely chopped toasted nuts—like almonds, pistachios, or hazelnuts—over the sugar before folding for an extra layer of texture and flavor.
Savory Palmiers: Skip the sugar and try brushing the dough with pesto, tapenade, or grated cheese. Bake until golden for a deliciously unexpected appetizer.
Fruit Jam Swirls: Spread a thin layer of your favorite fruit jam (apricot or raspberry work great) on the dough before sprinkling sugar. Sweet, tangy, and irresistible!
Storing
To keep your Palmiers crispy and delicious, store them in an airtight container at room temperature. They’ll stay fresh for up to a week. Avoid storing them in the fridge, as the moisture can make them soft instead of crunchy.
If you want to save them longer, you can freeze baked Palmiers in a sealed container or freezer bag for up to a month. When you’re ready to enjoy, just let them thaw at room temperature. They’ll crisp right back up!
