Sometimes the simplest things are the most extraordinary. Palmiers—those beautiful, heart-shaped French cookies also known as elephant ears—are proof. Made from just two ingredients (puff pastry and sugar), they transform in the oven into something magical: crispy, caramelized, impossibly flaky cookies that shatter at the first bite.
The sugar caramelizes into a glass-like coating that surrounds hundreds of buttery layers, creating a texture that’s simultaneously delicate and crunchy. They’re the perfect accompaniment to coffee or tea, elegant enough for company, and simple enough to whip up anytime. Once you see how easy they are, you’ll make them again and again.
Prep Your Workspace
Sprinkle a clean work surface generously with about ¼ cup of granulated sugar. Place the thawed puff pastry sheet on the sugar and sprinkle more sugar over the top.
Roll the pastry gently to press the sugar into both sides and create a smooth rectangle, about 10×12 inches and ⅛ inch thick. The sugar will act as both flavoring and prevent sticking.
First Fold (Both Sides to Center)
Sprinkle more sugar over the dough if needed. Fold both long edges of the rectangle toward the center so they meet exactly in the middle.
The dough should look like a long, narrow book with both sides meeting at the center line.
Second Fold (Book Fold)
Fold one side over the other, as if closing a book. You now have a long, thin strip of dough with multiple layers. This is the classic palmier shape waiting to be revealed.
Chill the Dough
Wrap the folded dough in plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling firms up the butter and makes slicing easier and cleaner.
Preheat and Prep
Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
Slice the Palmiers
Unwrap the chilled dough. Using a sharp knife, slice the log into ½-inch thick pieces. Each piece will reveal the beautiful folded layers and resemble a heart shape.
Arrange on Baking Sheets
Place the slices on the prepared baking sheets, cut-side up, leaving about 2 inches between them for spreading. Sprinkle with a little more sugar and a pinch of flaky sea salt if desired.
Bake
Bake for 8-10 minutes, then carefully flip each palmier with a spatula. Bake for another 5-8 minutes, until deep golden brown and caramelized. The sugar should be bubbly and glossy.
Cool
Transfer the palmiers to wire racks to cool completely. They will crisp up as they cool.
Serve and Celebrate
Serve at room temperature with coffee or tea. Store in an airtight container at room temperature for up to 1 week—if they last that long.
Pro-Tips for Palmier Perfection
- Use All-Butter Puff Pastry: The flavor difference is enormous. Look for Dufour or another brand that uses real butter.
- Sugar Is Your Friend: Be generous with the sugar—it creates the caramelized coating and prevents sticking. The dough should be completely coated.
- Roll Evenly: An even thickness ensures even baking. Aim for about ⅛ inch throughout.
- Chill Thoroughly: Cold dough slices cleanly without squishing the layers. Don’t skip the chill.
- Sharp Knife for Slicing: A sharp knife cuts cleanly through the layers without compressing them. Wipe the knife clean between cuts if needed.
- Flip During Baking: Flipping halfway through ensures even caramelization on both sides.
- Watch Closely: Sugar can go from caramelized to burnt quickly. Keep an eye on them in the last few minutes.
- Cool Completely: Palmiers are soft when hot—they crisp up as they cool. Be patient.
These Classic Palmiers are elegant, addictive, and proof that the simplest things are often the best.
