Classic Palmier Cookies (Elephant Ears)

Introduction: What Are Palmiers and Why You’ll Love Them

Palmiers — also known as elephant ears — are an iconic French pastry made from simple puff pastry and sugar.
They transform basic ingredients into crisp, caramelized, and irresistibly buttery cookies that pair beautifully with coffee or tea.
In this article you'll find a reliable, kitchen-friendly approach to making classic palmiers at home, practical tips to avoid common mistakes, and serving and storage advice to keep them fresh and crunchy.
Unlike many pastries that require complex laminating techniques, palmiers can be made easily using store-bought puff pastry for superb results in half the time, or you can use homemade puff pastry if you prefer a deeper, more artisanal flavor.
This guide emphasizes technique: how to properly roll, sugar, cut and bake the dough so each palmier emerges evenly caramelized and golden. We'll also cover variations such as adding cinnamon, chocolate, or savory herbs if you want to experiment beyond the classic sugar version.
Practical baking details such as recommended oven temperature, baking time, and cooling methods are included to help both beginners and experienced bakers achieve consistent, restaurant-quality palmiers at home.
Whether preparing a quick treat for guests or a delicate afternoon snack, this recipe delivers the signature crunch and caramel flavor that make palmiers so beloved.

Gathering Ingredients — What You Need (and Why It Matters)

Ingredients are intentionally simple for classic palmiers, which is part of their charm. Using quality components will yield a better texture and flavor.
Here is a focused list of items and why each matters:

• Puff pastry: 1 sheet (about 500g if pre-rolled) — frozen or fresh. Puff pastry provides the laminated layers that become crisp and flaky when baked.
• Granulated sugar: 1 cup (200g) — helps create the caramelized exterior. You can mix with a bit of cinnamon for a variation.
• Optional salt: a pinch to balance sweetness.
• Optional butter: 1–2 tablespoons of melted butter or a light brush of softened butter can enrich flavor, especially if using store-bought pastry that’s leaner than homemade.
• Add-ins (optional): ground cinnamon, finely chopped chocolate, or finely grated citrus zest for flavor twists.

Tips for ingredient prep:

• Thaw puff pastry properly: If frozen, thaw in the refrigerator overnight or for a few hours until pliable but still cool. Over-warmed pastry will become sticky and hard to handle.
• Measure sugar accurately: Spoon and level or weigh for consistent caramelization and texture.

Using the right ingredients and preparing them thoughtfully eliminates common pitfalls like uneven browning or soggy centers. This section ensures you begin with everything you need for a flawless batch of palmiers.

Essential Equipment and Workspace Setup

Good equipment and a tidy workspace make palmiers much easier to execute.
You don't need fancy tools, but a few basics improve your results and speed up the process.

• Baking sheet: Two rimless or low-rim baking sheets for even air circulation and crisp bottoms.
• Parchment paper or silicone baking mat: prevents sticking and simplifies cleanup.
• Rolling pin: Smooth, even pressure helps flatten the sheet and distribute sugar.
• Sharp knife or bench scraper: for clean, precise cuts; a serrated blade can drag the dough and cause feathering.
• Ruler: optional, for uniform slices and consistent final shapes.
• Cooling rack: allows air circulation so palmiers cool crisp without becoming soggy.

Workspace setup tips:

• Work on a cool, clean surface: metal or marble is ideal because it helps keep the pastry cold.
• Have everything within reach: sugar, knife, baking sheet, and parchment paper should be ready so you can move efficiently during the sugar-rolling process.
• Preheat the oven early: Preheat to the recommended temperature before shaping so that the oven is at the right heat when the first batch goes in.

Organizing your tools and workspace reduces frustration and keeps the dough firm, ensuring sharp, even layers and beautiful finished palmiers.

Dough Preparation: Rolling, Sugaring, and Folding (Cooking Process)

The core of perfect palmiers is careful rolling, even sugaring, and precise folding.
Start with a well-chilled sheet of puff pastry on a lightly sugared surface. Sprinkle sugar on the surface and gently roll the pastry to embed the sugar without tearing the layers. This caramelizes during baking to form the iconic glaze and crunch.
Technique steps:

1. Sprinkle sugar: Lightly dust the work surface with sugar and place the pastry sheet on top. Sprinkle additional sugar over the pastry and spread it evenly with your rolling pin.
2. Roll lightly: Roll to smooth and create an even sugar coating, keeping the pastry cool and handling it quickly to prevent warming.
3. Brush (optional): If desired, brush a thin layer of melted butter then sugar for extra richness and caramelization.
4. Fold carefully: Roll the two long edges toward the center so they meet, then fold again so you have a log with multiple layers. Chilling the log briefly (10–15 minutes) helps achieve clean slices.

Cutting notes: Use a very sharp knife or unfluted bench scraper to slice the chilled log into even pieces about 1/3 to 1/2 inch thick. Clean, decisive cuts prevent the pastry from compressing or spreading unevenly.
Chilling between steps keeps the dough firm, maintaining distinct layers that puff and separate during baking. This section emphasizes mindful handling to transform simple puff pastry into beautifully laminated palmiers.

Shaping, Baking, and Timing — Oven Tips for Even Color

Shaping and baking determine the texture and appearance of your palmiers.
Once sliced, arrange pieces on a parchment-lined baking sheet with enough space for expansion. Flatten the slices very gently with the palm of your hand to make a classic palmier shape — two hearts pressed together — and to ensure good contact with the sugar for caramelization.
Baking tips:

• Oven temperature: Bake at 200°C (400°F) for most ovens; adjust slightly (to 190–205°C / 375–400°F) depending on how hot your oven runs.
• Two-stage bake: Start on the middle rack for 5–7 minutes, then rotate the sheet and move it slightly higher for an additional 4–6 minutes until both sides are deeply golden and caramelized.
• Watch closely: Sugar can go from caramelized to burnt quickly; check frequently in the final minutes.

Tips for even color and crisp bottoms: Use a preheated baking sheet if you want extra bottom crispness, but be cautious as the sugar may caramelize faster. If palmiers brown unevenly, try using convection for more even airflow or rotate your pans between racks.
Cooling: Transfer baked palmiers to a cooling rack promptly to prevent steam from softening the undersides. Proper baking and immediate cooling are the final steps that lock in the signature crunch and glossy caramel finish.

Finishing & Serving: Presentation, Variations, and Pairings (Final Presentation)

Finishing and serving palmiers is about flair and simple enhancements that elevate the experience.
After baking and cooling, you can leave them classic and simple or add small finishing touches that create variety and visual appeal.

• Dusting: A light dusting of confectioners' sugar or a faint cinnamon-sugar sprinkle adds aroma and contrast.
• Chocolate dip: Dip one side in tempered dark or milk chocolate for a decadent twist; allow to set on parchment.
• Glaze: A thin vanilla or citrus glaze brushed on top adds shine and a hint of flavor but may soften crispness if applied while cookies are still warm.

Serving suggestions:

• Serve warm or at room temperature with coffee, tea, or dessert wine.
• Pair with fresh fruit or a scoop of light vanilla ice cream for a more indulgent dessert plate.
• For a savory-sweet approach, offer a cheese board featuring palmiers alongside mild cheeses and fig jam.

Presentation tips: Arrange palmiers in a single layer on a platter or tiered tray so the glossy caramel surface is visible. Add small garnish sprigs of mint or a few fresh berries for color contrast.
Varieties to try:

• Cinnamon-sugar palmiers
• Chocolate-lined palmiers
• Palmiers with finely chopped nuts embedded before baking

These finishing touches honor the classic recipe while offering approachable variations to suit different occasions and taste preferences.

Storage, Make-Ahead, and Reheating Tips

Proper storage preserves the crispness and flavor of palmiers.
Store completely cooled palmiers in an airtight container at room temperature for up to 5 days. Layering parchment paper between layers prevents sticking and protects the caramelized finish.
Longer storage: For up to 2 weeks, keep them in a sealed container in a cool, dry place; avoid humid environments to prevent softening. Freezing: Palmiers freeze well for up to 1 month. To freeze, flash-freeze on a tray until solid, then transfer to a freezer-safe bag or container separated by parchment. Thaw at room temperature in the sealed container to reduce moisture transfer.
Reheating to refresh crispness:

• Oven: Reheat at 150–160°C (300–325°F) for 4–6 minutes to quickly restore crunch without burning sugar.
• Toaster oven: A good option for single servings; monitor carefully.
• Avoid microwave: It will soften the caramel and pastry.

Make-ahead tips: Prepare and slice logs the day before, then chill or freeze the slices on a tray. When ready to bake, place slices on a cold baking sheet, then bake from chilled (add a minute or two to the time) for freshly baked flavor and texture.
These storage and reheating practices keep palmiers tasting freshly baked and preserve their signature crispness for sharing or gifting.

FAQs — Frequently Asked Questions About Making Palmiers

Q: Can I use store-bought puff pastry?
A: Yes. Store-bought puff pastry is an excellent shortcut and produces great palmiers; just make sure it is well chilled before handling to keep the layers distinct.
Q: Why are my palmiers sticky on the bottom?
A: Sticky bottoms are usually caused by excess moisture or under-baking. Ensure your pastry is well chilled and bake on a preheated or very hot sheet; finish under a slightly higher rack position to caramelize the top without leaving the bottom underdone.
Q: How thin should I slice the log?
A: Aim for about 1/3 to 1/2 inch (8–12 mm) slices. Thinner slices crisp up quickly and can burn; thicker slices may not caramelize through.
Q: Can I add fillings?
A: Yes, but be minimal. Finely ground nuts, cinnamon, or a thin chocolate spread can be used. Avoid wet fillings that can leak and soften the pastry.
Q: My palmiers spread and lose shape. What went wrong?
A: This usually happens if the dough is too warm, the slices are cut unevenly, or the oven temperature is too low. Chill the log before slicing and bake at a hot temperature for an immediate lift.
These FAQs cover the most common issues and give quick solutions so you can produce consistently excellent palmiers every time.