Palmiers (Elephant Ears)

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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

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Ingredients

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

Method

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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Garrett McCord

Garrett McCord is a food writer, writing instructor, culinary consultant, freelance food photographer, and recipe developer who shares his enthusiasm for food and the written word through his blog Vanilla Garlic. Garrett's cookbook, co-authored with Stephanie Stiavetti, is Melt: The Art of Macaroni and Cheese

More from Garrett

Links:

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

  • cindy

    Can you substitute fillo. dough for puff pastry?

  • Leslie

    Thank you for the recipe to one of my favorite cookies! I made these last night with vanilla sugar, and sprinkled toasted poppy seeds on some of them (sprinkling on the dough before rolling up, and then on top of the cookies right before baking as well). Yummm.

  • Abi

    I am hoping to make these as gifts for christmas, could anybody tell me how long they will last/best way to store them?

    Thanks.

    These are best made the day of. They’ll last a week in an airtight container. ~Garrett

  • Elsie

    Wow! They’re that simple! I just took out the puff pastry to thaw! :) It’s gonna be dessert tonight!! Wonderful post!

  • Gordon

    I made a batch of Cheddar Black Pepper Palmiers just a few minutes ago – Oh Wow!!! It’s like the best potato chip you’ve ever eaten – only ten times better!! Hooked – for sure hooked :)

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