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Turned out brilliantly. I used Demerara sugar for mine. Thank you!
Can I freeze these?
I don’t see why not, haven’t tried freezing them though.
I used to have these in France and loved them! These are spot on. I own a very small bakery & always make my own puff pastry (very, very simple). I prefer sweet, my boyfriend prefers savory. Today, I’m just making sweet. Thank you for this recipe ☺
Can you substitute fillo. dough for puff pastry?
I don’t think that would work well. Filo dough isn’t particularly flexible.
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.
I am hoping to make these as gifts for christmas, could anybody tell me how long they will last/best way to store them?
These are best made the day of. They’ll last a week in an airtight container. ~Garrett
Wow! They’re that simple! I just took out the puff pastry to thaw! :) It’s gonna be dessert tonight!! Wonderful post!
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 :)
Oh my god! These were amazing!! I made one batch of savory ears and another batch sweet. And both were fabulous. I now have to exercise extreme self-control and not eat all of them before my husband and son come home in the afternoon. I am so looking forward to showing off with these over Christmas when we have relatives visiting. Thank you!!
Wow, I loved them! I made these for my French assignment! ;)
AWESOME! I was looking for something quick and yummy for dessert, using ingredients I had on hand. I used some cinnamon and nutmeg along with the sugar. These were so simple and by far the best “elephant ears” I’ve ever had. Actually, I have to admit, I’m not even a big fan of them in general (have only had them from a bakery when they are already hard and dry). I am a fan now!
This recipe resulted in many compliments! I was looking for somethin easy to make for the office AND a french conversation group I belong too. Didn’t mind telling folks that it was “semi-homemade.” Even my diabetic mother took a few and found it to be not too sweet!
NOTE: (1) Though the recipe says 1/4 c. of sugar, the puff pastry doesn’t “soak” it all up, internally/externally. (2) Don’t leave in a really cold fridge overnight. I did and the condensation that formed liquified the sugar into a syrupy mess. I used more sugar to give it the granular finish. (3) If your oven runs really hot like mine, I used 375F and flipped the palmiers over during the 8th minute and let it finish off for the remaining 2 mins. Nice golden color was achieved.
My aunt tried to teach me to make palmiers a couple years ago, and mine came out horrible every time, either black on the bottom and stuck to the pan, or underdone on top. Then this year she remembered to tell me to turn them over halfway (or a little more) through baking, and now they always come out perfect.
My problem might have been that I was baking the palmiers directly on the tray, instead of on parchment. Could that have caused the bottoms to burn? Either way, my bad palmiers looked a lot like what the South African group described, so maybe they could try turning their cookies.
These sound so easy. About how many does one box of puff pastry make? I would like to make these for a holiday cookie exchange but I need to bring eight dozen cookies!
We have a Facebook group in South Africa called “what do we eat tonight” and 2 ladies tried to bake Palmiers with disastrous results; they say the sugar runs out and caramelized in the pan, a total flop! they used 3/4 cup sugar. How much sugar do you use on a roll of pastry? Any suggestions please? Thank you.
Maybe about 1/2 cup is a good amount. I think I need a bit more information to answer your question though. ~Garrett
I tried phyllo instead of puff pastry. Didn’t work. Threw it out.
Sorry the experiment didn’t work so well. However, phyllo is totally different from puff pastry – puff pastry has layers of butter that when baked boil and create steam pockets which raise the layers of dough. The heat at the same time cooks and hardens these various layers of dough which are separated by the layers of butter. Phyllo dough doesn’t have butter or leaveners of any kind. If you have leftover phyllo I suggest trying the baklava post, it’s easy and gives great results. ~Garrett
These are absolutely delicious! I second the suggestion to use all-butter puff pastry (the one from Trader Joe’s is really affordable)- I’ve used this recipe several times with both the regular puff pastry you get from the grocery store and the all-butter kind, and there’s a definite difference. Richer and infinitely more flavorful. Soooo good!
Garrett, last year I tried my hand at your adorable tuxedo strawberries. This year, pressed for Valentine’s Day prep time, I adapted your Palmiers- tried, true, and oh-so-easy. Sprinkle sugar, add another sprinkle of red sugar crystals, roll ’em up like you said, squish into a contorted heart, and voila! The red sugar crystals make the rolled spiral bubbly pink and the hearts are subject to interpretation, but I’d call it cute, festive, and tasty. Thanks for having such a bake-genius friend, Elise!
Thanks, Garrett and Elise! I made these for dessert for my friends yesterday and they were a hit! So light, flaky and easy to make, too.
Garrett and Elise,
I made a savory version of this recipe for a dinner party last week — http://www.sugarlaws.com/pecorino-palmiers/
They were absolutely delicious, and almost too easy for words. And they looked so elegant! Thank you so much for sharing the technique!