Palmiers (elephant Ears) Recipe

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Palmiers (Elephant Ears)

Diane Davis


This is one of my favorite cookies. I was SO happy to find it in "Le Petit Paris" cookbook. It is so incredibly simple! You can also add a little cinnamon for a different flavor the next time you make them. YUM!

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Makes 28 cookies


30 Min


10 Min




13 oz
ready made puff pastry
2/3 c
caster sugar plus 4 tsps more
confectioners' sugar for dusting

Directions Step-By-Step

Preheat oven to 350. Line 4 baking trays with parchment paper.
Roll out the puff pastry on a floured surface until it is large enough to cut out 4 equal rectangles each about 3x8 inches and 1/4 inch thick.
Take 1 rectangle of pastry with the short side facing you and sprinkle lots of sugar on top of the pastry. Roll lightly with a rolling pin to press it into the dough. When you've pressed in as much sugar as the dough can hold, turn it over, add more sugar and lightly roll again. Repeat with the remaining pastry and sugar.

Roll each piece of pastry into a tight roll along the short end, without stretching, toward the center, then roll from the other end toward the center until the rolls meet in the middle. Repeat with the remaining sheets of sugared pastry.

Wrap in plastic wrap and refrigerate 20 minutes. Use a sharp knife to cut each roll into 1/2" slices.

Roll the slices very lightly and lay them out on the prepared baking sheets to the flat, swirly surface is facing upward. Dust with 10X sugar.

Bake 8-10 minutes, until pastry is crisp, caramelized, and golden brown. Keep a watchful eye on them to prevent burning.

Cool on a wire rack before serving.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: French