French pastries usually come with a side of stress. Not these. Palmiers (aka elephant ears) are two ingredients plus sugar. They look fancy. They taste like buttery, caramelized heaven.
No mixer. No chilling. No French accent required. Just puff pastry, sugar, and 15 minutes. Your coffee just found its new best friend.
Serves a crowd (or just you—no judgment).
Step-by-Step Instructions
Prep Your Station
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Sprinkle a clean surface with about ¼ cup sugar.
Sugar the Dough
Unfold thawed puff pastry onto the sugared surface.
Sprinkle remaining sugar evenly over the top. Press gently so it sticks.
Use a rolling pin to lightly roll the sugar into the dough (just a few passes).
Fold Like a Letter (The Easy Part)
Fold the left edge toward the center. Fold the right edge to meet it.
Fold left side again to the center, then right side. You’ll have a 4-layer log.
Slice and Shape
Slice the log into ½-inch thick pieces. Each piece will look like a little book.
Gently open each slice and press flat into a heart or butterfly shape.
Bake Until Caramelized
Place on baking sheet 2 inches apart (they spread).
Bake for 8-10 minutes. Flip with a spatula. Bake 3-5 more minutes until deep golden.
Cool and Crunch
Cool on the sheet for 2 minutes, then transfer to a rack.
They harden as they cool. Try not to eat all of them before serving.
Summary
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 12-16 cookies
Difficulty: Ridiculously Easy
Storage Notes
How to Store:
- Room temp: Airtight container for up to 5 days. They stay crunchy if sealed well.
- Don’t refrigerate: They’ll get sad and soft.
- Freeze unbaked: Freeze sliced palmiers on a tray, then bag. Bake from frozen, add 2-3 minutes.
Pro Tip:
Dip half of each cooled palmier in melted dark chocolate. Let set. Then thank me later.
