Palmiers (Elephant Ears)

Please welcome guest author Garrett McCord who shares his dead-easy palmiers cookie recipe with us. ~Elise

Sometimes I just want a quick cookie. Something simple, yet flashy, with very little work on my part. A quick rendezvous in the kitchen with near instant cookie gratification.

The answer to this cookie conundrum is the palmier, or elephant ear cookie. A simple French classic, and even though it’s French don’t let that scare you. Puff pastry and sugar. Bake. Done. Class dismissed.

This cookie, due to its simplicity, pairs well with many other desserts or after dinner espresso, coffee, and tea. Yet at the same time the simple addition of spices such as nutmeg, cinnamon, cardamom or vanilla sugar can make this a very fragrant way to end a meal.

The palmier can also be reworked into a great savory appetizer if you want; instead of using sugar and spices, replace the sugar with grated Parmesan and roll into it a very thin layer of pesto.

Palmiers (Elephant Ears) Recipe



  • Lots of granulated sugar
  • Puff pastry
  • Parchment Paper (aka baking paper) or a Silpat baking mat


1 Preheat oven to 400°F. Sprinkle about 1/4 cup of sugar over your workstation. Roll out the puff pastry to about 10X12 inches. Sprinkle another 1/4 cup of sugar (and spices if using) over the dough.

2 Roll up the left vertical side inward, stopping in the middle of the dough. Roll up the right side of the dough. The two rolls should be meeting at the middle and touching. Press the two sides together gently and let the dough chill in the fridge for at least half an hour. Repeat with any more puff pastry you may have.

3 Starting at one end, cut off pieces of the log, in slices about 1/2 inch in thickness. Lightly sprinkle sugar onto each side. Pinch and press the sides of the two rolls together to ensure that they don't unroll during baking. Place on large parchment lined baking sheets, or a baking sheet lined with a Silpat. They will increase size dramatically, so leave plenty of room between each cookie and only bake a dozen at a time.

4 Set the tray in the middle of the oven. Bake for about 10-15 minutes or until the sugar has caramelized. Allow them to cool on a rack for 10 minutes. Serve and enjoy.

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Pesto palmiers from Confections of a Foodie Bride and Redacted Recipes

Honey, Pistachio and Rum Pamiers from Pro Bono Baker

Anchovy and olive palmiers from Gastronomy Domine

Prosciutto and honey mustard palmiers from The Passionate Cook

Chocolate and orange palmiers by Clotilde

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Showing 4 of 38 Comments

  • trish

    This sort of reminds me of what my mom used to do with leftover pie crust dough when she made a pie. She would roll it out into large cookie-sized pieces spread with oleo (our “house-spread” of choice – I didn’t grow up with real butter but I love it now =))…sprinkle with sugar and cinnmon and bake till crispy – us kids – including my Dad – couldn’t wait till it came out of the oven and cooled down enough to chomp into – she was a fine southern raised lady who made fine southern pie pastry…*sigh* sometimes I miss those days…anyway – it was yummy! I have a box of puff pastry in the freezer – this sounds lke Sunday breakfast.

  • Ulrike aka ostwestwind

    How funny we call it “Schweineohren” pig ears in German :-)

  • grace

    Am I correct in assuming that these beauties are best right out of the oven and lose quality pretty quickly (even after a day)? I hope I’m wrong because I’m making the desserts for a wedding reception and I think these could be a great addition.

    Store them in an airtight container and you should get a few days out of them, like any cookie. I would suggest a test run for everything you plan to make far in advanced though for any sort of event, just to work out the kinks and see what works and what doesn’t. ~Garrett

  • katy

    OMG ARE YOU KIDDING ME? That’s how they make these?!?

    These were one of my absolute favorites when I was a kid — our french classes would have field trips to this little french bakery, and I would leave with bags of these!

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