Palmiers

Recipe by David Turner
2 Reviews 5.0 out of 5 stars

Also known as elephant ears, palm leaves, and pig’s ears, palmiers are a beloved French cookie in which the sum is greater than the parts (puff pastry plus sugar). Because classic puff pastry is laborious to make from scratch, our palmiers start with our Fast and Easy Puff Pastry. A great compromise, this quicker version yields palmiers in half the time of from-scratch puff, yet they're still significantly flakier, crunchier, and more flavorful than those made with storebought pastry.

Prep
15 mins
Bake
17 to 22 mins
Total
1 hr 12 mins
Yield
about 20 palmiers
Palmiers - select to zoom
Palmiers - select to zoom
Palmiers - select to zoom
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Instructions

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  1. Remove the puff pastry from the refrigerator and leave it at room temperature to soften until it’s pliable but still cool, about 10 to 15 minutes. 

  2. Dust a large work surface with about 2 tablespoons (25g) of the sugar. Place the puff pastry on top of the sugared surface and dust the top with another 2 tablespoons (25g) of the sugar.  

  3. Roll the dough into an 11" x 14" rectangle (about 1/16" thick), pressing the sugar into the dough on both sides. While rolling, sprinkle additional sugar onto and under the puff pastry as needed to ensure it’s evenly covered and doesn’t stick to the surface. Trim any ragged edges with a bench knife or chef’s knife. 

  4. Working from the short ends of the rectangle, fold the dough about 3/4" toward the center. (Use the bench knife, as needed, to help fold the dough.) Continue folding the dough toward the center on each side so they meet in the middle, sprinkling on an additional tablespoon of sugar as you fold. Once fully folded, the log should have 10 to 12 layers of pastry.

    Palmiers

  5. Wrap the log tightly in plastic or your favorite reusable wrap and refrigerate it for 30 minutes, or up to 2 hours. 

  6. While the dough chills, preheat the oven to 375°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment. 

  7. Once chilled, remove the dough from the refrigerator and place it on a cutting board. With a sharp knife, cut the dough into 1/2" slices. 

  8. Gently roll or dip the sliced palmiers into the remaining sugar to coat on all sides. Place them onto the baking sheets about 3" apart. 

  9. Bake the palmiers for 12 to 14 minutes, or until the edges are evenly light golden brown. 

  10. Remove the baking sheets from the oven and flip the palmiers with a spatula. Return the palmiers to the oven, rotating the pans from top to bottom and back to front.  

  11. Bake the palmiers for an additional 5 to 8 minutes, or until they are deep golden brown all over. Watch closely: These go from golden brown to scorched quickly. 

  12. Remove the palmiers from the oven and allow them to cool completely on the baking sheet, at least 30 minutes. They become crisp as they cool; serve at room temperature. 

  13. Store leftover palmiers, well wrapped, at room temperature for several days; freeze for longer storage. 

Tips from our Bakers

  • Storebought frozen puff pastry will work in this recipe; we prefer Dufour brand. Allow it to thaw overnight in the refrigerator before beginning the recipe. The palmiers may take 5 to 7 minutes longer, per side, to become fully browned. 

  • For gluten-free palmiers, use about 1/4 of a batch of our Gluten-Free Puff Pastry, and follow the recipe as written.  

  • For crunchier palmiers, consider dipping the sliced palmiers in sparkling sugar or Demerara sugar in step 8, then following the baking instructions as written. 

  • Wondering what to make with all your beautiful puff pastry? A world of options awaits: flaky, buttery, tender pastries, turnovers, cheese straws, palmiers, savory hand pies, gorgeous tarts, and more. 

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