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Prep Time:

10 minutes

Cook Time:

10-13 minutes


18-20 Palmiers

About the Recipe

Palmiers rank as one of my absolute favorite pastries. In fact, I don't think I know very many people that would not say the same. There isn't much to not like about these delicious crispy treats. They are a classic for a reason. Elegant not only in look but also in their simplicity of both texture and flavor. Who wouldn't love a flaky sweet treat such as these?

Palmiers, also known as "elephant ears" or "palm leaves," are a classic French pastry with a long and storied history. The origins of this delicious treat can be traced back to the late 17th century, when they were first created in the kitchens of the French royal court. Legend has it that the pastry's distinctive shape was inspired by the palm trees that lined the royal gardens, and that it was a favorite of none other than King Louis XIV himself. Over the years, palmiers have become a beloved staple of French bakeries and patisseries, and their popularity has spread around the world. Today, palmiers can be found in bakeries and cafés in every corner of the globe, and they continue to delight pastry lovers of all ages with their crispy, flaky texture and sweet, buttery flavor.

So, if you are looking for a quick and easy dessert that's sure to impress, look no further than these easy-peasy homemade palmiers! Made with just a few simple ingredients (puff pastry, granulated white sugar, and cinnamon), these classic French pastries are light, crispy, and irresistibly delicious. With their delicate layers of flaky pastry and sweet, cinnamon-scented flavor, these palmiers are the perfect treat to enjoy with a cup of tea or coffee. Plus, they're a great way to use up any leftover puff pastry you may have on hand.

When I need to make something quick and easy, this recipe is always at the top of my list. Nothing complicated about it and absolutely delicious!


2 Puff Pastry Sheets (thawed)

1/2 cup Granulated Sugar

4 tablespoons Cinnamon


Begin by splitting your sugar and cinnamon quantities in half. We will be using one half per sheet of puff pastry.

Prepare your rolling area by sprinkling a fair amount of sugar onto your work surface. This will prevent the pastry dough from sticking as you roll it out as well as add the first bit of sweetness to your palmiers.

Using a rolling pin, roll out your first sheet of puff pastry so that it is quite thin (about 2mm thick). Try and keep the sheet in a rectangular shape as best you can as you roll it out. It does not have to be perfect, but keeping it as even as possible will help later on when you shape the dough into the cookies.

Next, take some more sugar and sprinkle it over the entire surface of your pastry dough (approximately 2-3 tablespoons). Next, sprinkle your cinnamon overtop your sugar.

When the surface has been well sugared, roll your rolling pin over the surface a few more times to press the cinnamon and sugar into the dough.

Next, it is time to shape the palmiers. At first, they will not resemble palmiers at all, they will look more like folded paper. Not to worry though, once the pastry puffs up during the baking process, you will soon begin to see the heart shape form.

To properly fold your dough you must imagine a vertical line that runs down the middle of it. Fold in the left and right sides in two folds towards the center. So, first fold in 1/4 of the dough and then again so that both sides connect at the imaginary center line.

Sprinkle the newly folded dough with another tablespoon or so of sugar and use your roller to once again, press the sugar into the dough. (Lots of repetitive steps, as you can see).

Once you have the two sides folded in you can now finish folding the dough by bringing the two folded sides together. Guess what the next step is?

That's right! Sprinkle, sprinkle, roll, roll.

Repeat all the steps for the second sheet of pastry dough.

When all has been sugared and rolled, it is time to place your sheets into the fridge to chill for about 20 minutes.

In the meantime, heat your oven to 400F.

When the dough has chilled, remove it from the fridge and cut it horizontally into 2cm wide stripes. Place the slices (cut side down) onto a parchment lined baking sheet.

Bake the palmiers for 10-13 minutes flipping them halfway through.

Remove them from the oven when they are crisp and golden brown.

Let cool for 15-20 minutes and enjoy!

These palmiers will stay fresh in an airtight container for 3-4 days.

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