These homemade Palmiers are made with only 3 ingredients thanks to store-bought Puff Pastry, and just a couple ingredients from your pantry. They’re delicate, buttery, crispy, caramelized cookies with beautiful flaky layers that are perfect when you need a last minute dessert, or a treat to pair with a cup of tea.
These Palmier cookies are a French Pastry also called Elephant Ear, French Hearts, Pig’s Ear, Palm Heart and more. They are pronounced Palm-ee-ay, and are a crunchy, and flakey buttery layered pastry that gets caramelized on one side when baked after being rolled in sugar.
They are considered a pastry, though often enjoyed like a cookie, or biscuit. They are made from a laminated dough used in many pastries, like Turnovers, to Pinwheels. But they can be eaten like a cookie, since they are usually just a few bites, and so snackable they feel like a cookie.
Why make this Recipe
- Quick and Easy: With pre-made Puff Pastry, salt, and sugar, these cookies can be whipped up in no time, but look like they came from a fancy French Bakery!
- Perfect for any Occasion: Great for parties, holiday platters, a quick treat with your coffee or tea, or anytime your sweet tooth strikes.
Ingredients Needed
- Puff Pastry – Thawed enough to be able to unfold and roll it out.
- Granulated Sugar – Cooks and creates a sweet caramelized coating.
- Salt – Just a little to bring out the flavor.
Customize Them
- Cinnamon Sugar – Mix 2 teaspoon of cinnamon with the granulated sugar to make a warm, spiced version.
- Orange – Mix 2 teaspoons of fresh orange zest with the granulated sugar to add a fresh flavor. You could also try lemon zest.
How to make Easy Palmiers?
Step 1: Roll out the Puff Pastry. Sprinkle a flat work surface generously with half the sugar. Lay the puff pastry on top and sprinkle the rest of the sugar on top. Roll it lightly with a rolling pin to press the sugar into the dough and to stretch it out a couple of inches.
Step 2: Fold. Fold both sides of the Puff Pastry in towards the middle, only half way to the middle, then fold again to reach the middle. Then fold them on top of each other like a book. Wrap up in plastic wrap and chill the log in the freezer for about 30 minutes.
Step 3: Slice. Slice the log into pieces about 3/8 inch to 1/2 inch in thickness. Arrange them on a lined baking sheet, a couple inches apart. If the cookies get soft or warm at all while slicing them stick them back in the freezer.
Step 4: Bake. Bake in the preheated oven about 8 minutes, then flip them over and bake another few minutes until golden brown.
Tips and Tricks
- Roll instead of Fold – I love the cute heart shape of these treats when they are folded up, but instead of folding you can also roll each side of the pastry toward each other until they meet in the middle like a cinnamon roll.
- Keep it Cold – If your puff pastry is too soft after working with it, you will need to pop it back in the fridge or freezer for a few minutes to firm it back up. We want it to flake, and caramelize, not burn in the oven.
- Watch Closely – Keep on eye on these cookies the last couple of minutes while baking as they can quickly go from nicely golden to burned. (Which of course we want to avoid)
- Flavor Variations – Try different flavors, like listed above, or add a layer or jam, or even try savory versions with cheese or pesto.
Storage Instructions
Store Palmiers in an airtight container at room temperature for up to 3 days. They are best enjoyed the first day for the best flakiness and best texture.
If you don’t want to enjoy them right away I recommend freezing the unbaked palmiers on a baking sheet for 30 minutes, then transfer them to a freezer bag to store for up to 3 months. They can be baked directly from frozen, adding 1-2 minutes to the total baking time.
These Easy Palmiers are one of those recipes that are made to impress. With minimal effort and just a couple of minutes work, you’ll make a treat that is as stunning as it is delicious!
More Easy Recipes
If you try these Puff Pastry Palmiers, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Puff Pastry Palmiers
Ingredients
- 3/4 cup granulated sugar
- 1/8 tsp salt
- 1 sheet puff pastry (thawed)
Instructions
- Combine the sugar and salt in a medium bowl. 3/4 cup granulated sugar,1/8 tsp salt
- Pour half of the sugar on a flat surface, like your counter top.
- Unfold the Puff Pastry onto the sugar, and pour the rest of the sugar over the top of the pastry. 1 sheet puff pastry
- With a rolling pin, roll the dough until its about 10-11 inches square, and the sugar gets pressed into the pastry top and bottom.
- Folding against the original folds of the Puff Pastry, fold the sides of the square towards the center so each side goes half way to the middle.
- Fold them again so the two sides meet in the middle of the dough. Then fold one half over the other like you're closing a book.
- Wrap the roll in plastic wrap and place in the fridge or freezer to chill for 30 minutes.
- Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Remove the loaf from chilling, and unwrap. Cut it into slices between 3/8 inch and 1/2 inch.
- If the slices have softened while you're cutting them, place them in a ziplock bag and place them in the freezer for 30 minutes, or longer. If still solid, go ahead with baking.
- Place the slices about 2 inches apart each, onto the prepared baking sheet.
- Bake for 7-9 minutes, as the cookies begin to puff up and expand in the oven, and the bottom just starts to turn golden brown.
- Remove from the oven and flip each one over. Bake for another 5-7 minutes, or until golden brown.
- Remove from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely, or enjoy them warm.
So good, so pretty, so crispy.