Classic French Palmiers Recipe (Elephant Ear Cookies)

Delicious, crunchy, and easy-to-make Classic French Palmiers, also known as elephant ears, use store-bought puff pastry and a perfect combination of white sugar and demerara sugar. Learn how to make and even freeze palmiers to enjoy anytime. From the baking sheet to your airtight container, these French hearts are the perfect sweet treat.

Palmiers, also called elephant ears or pig's ears, are a beloved French pastry with a shape that resembles a palm tree leaf, hence the name. Derived from the French term "feuille de palmier," meaning "leaf of the palm tree," these palmier cookies have become a classic treat worldwide. They are distinguished by their crisp, airy texture, formed by layers of buttery puff pastry and caramelized sugar that bakes to a glassy exterior.

French palmier cookies are remarkably easy to make, requiring only two simple ingredients: store-bought puff pastry and a mixture of regular granulated white sugar and demerara sugar. The puff pastry dough creates delicate, flaky layers, while the sugar provides that signature crunch. The palmiers can be small and bite-sized or large, depending on the sheet of puff pastry used.

In France, palmiers are typically found in the Viennoiserie section of bakeries, alongside croissants, brioche, and other puff pastry dough delights. You’re more likely to find them at a boulangerie (bread bakery) than a pâtisserie (pastry shop). Whether you make them from scratch or with store-bought puff pastry, palmiers always impress with their light, airy layers and sweet caramelized crunch. For convenience, opt for store-bought puff pastry made with all butter, which adds the richest flavor to these delectable treats.

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How to Make Classic French Palmiers
• Chef’s Tips
• Variations
• How to Serve Palmier Cookies
• Storage Instructions
• FAQ's
• Classic French Palmiers Recipe (Elephant Ear Cookies)

Why You Will Love This Recipe

• Easy and Quick: With only two ingredients—store-bought puff pastry and sugar—this recipe comes together in minutes, making it perfect for any skill level.
• Versatile: You can make both sweet and savory palmiers by adjusting the ingredients, from cinnamon sugar to savory toppings like herbs and cheese.
• Equipment Needed: All you need is a rolling pin, a sharp knife, and a lined baking sheet to shape and bake these puff pastry palmiers to perfection.
• Frozen: Unbaked palmiers freeze beautifully! You can easily store a batch of palmiers in a freezer bag and bake them whenever you crave a quick sweet treat.

Ingredients

• Store-Bought Puff Pastry: Forms the base of the recipe with buttery layers that puff up as they bake. Using store-bought puff pastry saves time and effort.
• White Sugar: Helps to caramelize the pastry, creating that classic crunchy, glassy exterior on the palmiers.
• Demerara Sugar: Adds a hint of molasses flavor and more texture to the palmier cookies.
• Pinch of Salt: Enhances the sweetness and balances the flavor of the sugar mixture.

See the recipe card for quantities

How to Make Classic French Palmiers

Defrost the Puff Pastry

• Thaw puff pastry in the fridge overnight. 

Fold Pastry Into The Palmiers Shape

• In a small bowl, mix together the white sugar, coarse sugar, and a pinch of salt.
• Sprinkle some of the sugar mixture on a parchment-lined flat surface.
• Unroll the puff pastry sheet and place it on top of the sugar with the longer side facing you.
• Sprinkle more sugar evenly on top of the puff pastry.
• Fold each long side of the pastry inward, about ¼ of the way, and sprinkle with more sugar.

• Fold the long sides inward again so they meet in the middle. Sprinkle with more sugar.
• Lightly press the folded pastry with a rolling pin to help it hold its shape.

• Fold one side over the other to create a log, and gently press the dough together with the rolling pin without flattening it too much.

Refrigerate

• Place the folded pastry log in the fridge for at least 30 minutes to chill on a parchment-lined baking sheet.

Preheat the Oven

• Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
• Remove the pastry log from the fridge and use a sharp knife to slice it into 1 cm (0.4 inch) thick slices. Place the slices cut-side down on the prepared baking sheet, leaving plenty of space between them as they will expand during baking.

Bake

• Bake the Palmier in the oven. Keep a close eye on them, as cooking time can vary between 5-15 minutes depending on the size of your Palmier.

Cool

• Once baked and golden brown, remove the Palmiers from the oven and transfer them to a wire rack to cool. Note: The cookies will crisp up as they cool.

Chef’s Tips

• All-butter puff pastry: Opt for store-bought puff pastry made with all butter for the best results.
• Sugar: Use high-quality sugar—coarse sugar or white sugar—and be generous. Sprinkle a thick layer onto the puff pastry dough and lightly press it in with a rolling pin.
• Fold the pastry, don’t roll: Folding gives palmiers their signature heart shape.
• Keep the puff pastry cold: Work quickly when shaping and cutting. Chill the puff pastry before baking.
• Use high temperature: Palmiers should be baked quickly at a high temperature, giving them their golden brown color and crunchy texture.
• Keep a close eye while baking: Sugar caramelizes beautifully but can quickly turn to burned bits if not watched closely.
• Hot melted sugar: Avoid touching the hot palmiers as the melted sugar will burn badly and instantly!
• Homemade puff pastry: Palmiers made with homemade puff pastry will bake faster than those made with store-bought puff pastry.
• Multiple batches: Switch the parchment paper or wipe it down between each bake. Sugar burns quickly, which can cause burnt bits in the next batch.

Variations

• Cinnamon sugar: A classic option to add warm spice flavor to your puff pastry palmier.
• Lemon zest sugar: Zest from lemons mixed with sugar for a fresh, zesty flavor.
• Vanilla sugar: Adds a subtle sweetness and aroma with vanilla-infused sugar.
• Cocoa powder: Dust palmiers with a cocoa and sugar mixture for a rich, chocolatey variation.
• Pumpkin Spice Mix: Perfect for fall, add this mix to create warm, spiced palmiers.
• Savory Palmiers: Try filling with ham and gruyere, pesto, sundried tomatoes, or tapenade for a savory twist. Serve savory palmiers as elegant appetizers at any gathering. You could also experiment with other fillings like herbed cream cheese or bacon for even more savory options.

How to Serve Palmier Cookies

• Holiday Dessert: Perfect for special occasions like Valentines Day, Easter or Christmas.
• Dunkers: Enjoy these puff pastry cookies with a cup of tea, coffee, or hot chocolate—a light, buttery sweet treat.
• Chocolate Dipped: For a decadent twist, dip palmiers in melted dark chocolate, milk chocolate, or white chocolate.
• Ice Cream Sandwiches: Use palmiers as a creative alternative for ice cream sandwiches, combining crunch with creamy sweetness.

Storage Instructions

Room Temperature

• Store in an airtight container for 2-3 days to maintain freshness

Freezer

• Freeze ahead of time: Prepare the palmiers as usual but freeze the raw sliced cookies on a parchment-lined baking sheet in a single layer. Once frozen, transfer them to a freezer bag or airtight container and freeze for 2- 3 months. When ready, bake from frozen at 400°F (200°C) for 10-15 minutes or until golden brown.
• Freeze already baked palmiers: You can freeze baked palmiers for 2-3 months and re-bake them in the oven to restore their crispy texture. (This is not our favorite way to freeze Palmiers: Freezing baked palmiers is possible and perfectly safe, but doesn't always yield the same fresh result as freezing raw ones.)

FAQ's

Palmiers are an easy and delightful treat that can be enjoyed any time. Whether you use store-bought puff pastry or make your own, these classic French cookies are sure to impress. 

Give them a try and let us know how they turned out! Don’t forget to share your creations and tips in the comments below.

Happy Baking!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.