If you’re the kind of person who considers themselves a “bad baker” or not a baker at all, Palmier cookies are the perfect homemade bake for you. With only 2 ingredients (and an optional 3rd), these classic cookies are made so so easy that even a 3 year old could easily accomplish it, in part thanks to defrosted pre-made sheets of puff pastry.
If you are a more advance baker and love a challenge, you can absolutely make your own puff pastry from scratch, but during the holidays, we just don’t always have time for that. For that reason, pre-made works just fine and tastes indistinguishably different from those 100% from scratch.
Palmier cookies are, as most historian’s say, originally from 20th century France (although some believe it to be Austria); its assumed it was invented to use up leftover puff pastry, and that it absolutely can do as well when you find yourself in that situation!
I grew up eating these and knew them as “Elephant Ears” which is the most common name for them in America, however around the world they are also known by an abundance of names, including Butterflies (China), and Hearts of France (Switzerland, Pakistan), and Orejas / Palmeritas (Latin America)! The more you know I guess!
Whatever you call them, they’re globally known likely because of how easy and how delicious they truly are. And since anyone can make them, you are sure to make a batch yourself at some point.
The key in my eyes with making these is making sure that every layer of your puff pastry gets coated and evenly distributed with sugar. That way, as you fold it together (bringing each of the outsides into the middle with a little bit of room left down the center, then folding over top of each other before cutting into individual pieces), its beautifully shiny and then caramelized once in the oven.
I can’t wait for you to give it a try!
Super Easy Puff Pastry Palmiers
Equipment
- 1 Sheet pan
- 1 Knife
Ingredients
- 1 sheet premade puff pastry thawed but still cold
- ⅓ cup granulated sugar
Optional flavor add-ins (choose one or mix + match):
- 1 teaspoon cinnamon
- 1 teaspoon orange zest
- ½ teaspoon cardamom
- 1 teaspoon cocoa powder
- A pinch of flaky salt for finishing
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment.
- Sprinkle half the sugar onto your counter. Place the puff pastry sheet on top.
- Sprinkle the remaining sugar over the pastry (plus cinnamon or zest if using).
- Use a rolling pin to lightly press the sugar into the dough and smooth it out into an even rectangle.
- Fold the two long sides inward so they meet in the center.
- Fold each side in again toward the center.
- Finally, fold the pastry in half like a book — you should have a long log.
- Slice into ½-inch thick pieces. Place onto the tray, cut-side up, giving each space to puff and caramelize.
- Bake 15–18 minutes, flipping halfway if you want even color. Look for deep golden edges and caramelized sugar.
- Cool slightly, sprinkle flaky salt (optional), and serve warm.
Notes
Feeling savory? Swap sugar for pesto + parmesan, herbed salt, or sun-dried tomato butter.
Palmiers freeze beautifully — freeze the sliced raw pieces, then bake straight from frozen +1–2 minutes.