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Palmier Recipe

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These classic French palmiers (elephant ears) are crispy, flaky, caramelized cookies made from puff pastry and sugar. With just two ingredients and simple techniques, you’ll create bakery-quality treats that are perfect for entertaining, gifting, or enjoying with your afternoon coffee.

Ingredients

Scale
  • 1 sheet frozen puff pastry (about 8-9 ounces), thawed according to package directions
  • ¾ to 1 cup granulated sugar, divided, plus extra for rolling surface
  • Optional: 1 teaspoon ground cinnamon mixed with the sugar
  • Optional: pinch of sea salt

Instructions

  • Prepare Your Workspace – Clear a clean, dry work surface and sprinkle it generously with about ¼ cup of sugar. This sugar will adhere to the pastry and caramelize during baking, so don’t skip this step.
  • Roll the Puff Pastry – Unfold the thawed puff pastry sheet onto your sugared surface. Sprinkle the top of the pastry with another 2-3 tablespoons of sugar. Using your rolling pin, gently roll the pastry into a rectangle approximately 10×12 inches, working from the center outward. The sugar will press into both sides of the dough as you roll. If the pastry becomes too soft or sticky, transfer it to a parchment-lined baking sheet and refrigerate for 10-15 minutes before continuing.
  • Create the Folds – Position the pastry so one long side faces you. Sprinkle the top surface with another 2 tablespoons of sugar. Mentally divide the pastry into quarters lengthwise. Tightly roll one long edge toward the center, stopping at the halfway point. Repeat with the opposite long edge, rolling it toward the center until both rolls meet in the middle. You should now have what looks like a scroll or double spiral. Press the two rolls together gently so they hold their shape.
  • Chill the Dough – Wrap the rolled pastry log tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 days. This chilling step is crucial—it firms up the butter in the pastry, making it much easier to slice cleanly and helping the palmiers hold their shape during baking.
  • Preheat and Prep – When ready to bake, preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats. Spread about 2 tablespoons of sugar on a cutting board or clean work surface.
  • Slice the Palmiers – Unwrap the chilled log and place it on your sugared surface. Using a sharp knife, cut the log into ¼-inch to ⅜-inch thick slices. Thinner slices will be crispier; thicker slices will have a bit more chew in the center. Aim for uniform thickness so they bake evenly. You should get about 24-30 palmiers depending on thickness.
  • Coat with Sugar – Take each slice and press both flat sides into the sugar on your work surface, coating them generously. This extra sugar creates that irresistible caramelized crust.
  • Arrange on Baking Sheets – Place the sugar-coated palmiers on your prepared baking sheets, spacing them about 2-3 inches apart. They will spread considerably during baking, so don’t crowd them. You’ll likely need to bake in two batches unless you have very large baking sheets.
  • Bake – Bake for 8 minutes on the middle rack. The bottoms should be golden and caramelized. Remove from the oven and carefully flip each palmier using a spatula (they’ll be very hot and the sugar will be molten, so work carefully). Return to the oven and bake for another 5-7 minutes until the second side is also golden brown and caramelized.
  • Cool – Transfer the baking sheet to a wire rack and let the palmiers cool for 2-3 minutes on the sheet—they’ll be too delicate to move immediately. Then carefully transfer them to the wire rack to cool completely. They’ll continue to crisp up as they cool. The caramelized sugar will harden into a gorgeous, crunchy shell.

Notes

  • Puff Pastry Temperature: Working with puff pastry at the right temperature is key. It should be cold enough to handle without becoming greasy or sticky, but pliable enough to roll without cracking. If it becomes too warm, refrigerate it briefly.
  • Sugar Amount: The amount of sugar may seem excessive, but much of it doesn’t stick to the pastry. The excess creates a non-stick surface and ensures proper caramelization. Don’t reduce the sugar or your palmiers won’t caramelize properly.
  • Uniform Slicing: For the most even baking, try to slice all palmiers to the same thickness. A ruler can help if you want to be precise.
  • Watch Carefully: Palmiers can go from perfectly golden to burnt quickly due to the sugar content. Stay near the oven during the final minutes of baking.
  • Flipping Technique: Use a thin metal spatula to flip the palmiers at the halfway point. Some caramelized sugar may stick to the parchment—this is normal. Gently loosen any stuck bits with your spatula.

Nutrition

Find it online: https://focialy.com/palmier-recipe/