Palmiers, pronounced “pahl-me-ay” and affectionately known by various names like elephant ears, butterfly cookies, or French hearts, are a quintessential French pastry. They’re typically made from two simple ingredients: sugar (sometimes flavored with spices or citrus zest) and puff pastry, a dough celebrated for its many buttery layers. I first learned to make these treats in culinary school as a clever way to use up leftover puff pastry—one of many lessons in the zero-waste philosophy of professional restaurant kitchens. But with the convenience of good-quality store-bought puff pastry, readily available in the freezer section of most grocery stores, palmiers are incredibly easy to whip up at home just because. The process is simple: sprinkle a generous amount of sugar over thawed puff pastry, roll, slice, and bake. Watch as they puff up into golden, caramelized spirals in the oven, their flaky layers unfurling into whimsical heart shapes—perfect for holiday cookie platters or as a delicious companion to your morning coffee.
“The best Palmier recipe! I have tried many. This was so easy!”
What You’ll Need To Make Palmiers
Find the printable recipe with specific measurements below.
- Granulated Sugar: A key ingredient in palmiers, providing not only sweetness but also a caramelized texture when the pastries bake. The sugar crystals caramelize under heat, giving the Palmiers their characteristic golden, crispy exterior.
- Cinnamon: Pairs beautifully with sugar and adds a subtle warmth and spiciness that enhances the overall taste of these pastries.
- Salt: Crucial in balancing the sweetness of the sugar and enhancing the flavors of the other ingredients.
- Puff Pastry: The base of your palmiers, providing a light, flaky texture that is essential for these pastries. Using frozen puff pastry makes this recipe more convenient and accessible, as it’s ready to use after thawing. The quality of the puff pastry can greatly impact the texture of the pastries, so choose a high-quality brand like Pepperidge Farm or Dufour.
Step-by-Step Instructions
Preheat your oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. In a small bowl, combine the granulated sugar, cinnamon, and salt.
Mix to combine.
Sprinkle a clean surface with 2 tablespoons of the cinnamon-sugar mixture. Unfold one of the puff pastry sheets over the sugared surface.
Roll it out slightly to a 9×12-inch rectangle, doing your best to smooth out the creases.
Sprinkle ¼ cup of the cinnamon sugar mixture evenly over the pastry. Using the rolling pin, roll over the sugar a few times to press into the pastry.
Roll short sides of the dough toward center, so they meet in the middle.
Flip the rolled pastry over and gently press together on the sides with your hands to form a compact roll about 2 inches in diameter. Then repeat with the remaining pastry and cinnamon-sugar mixture.
Using a sharp knife and sawing motion, cut the rolls into about ½-inch slices.
Place the slices on the prepared baking sheets, spacing them about 2 inches apart. If the rolls unravel a bit in the process, just roll them back together. Keep any additional rolls chilled in the refrigerator until you’re ready to bake them.
Bake for 12 minutes. Remove the pan from the oven and, using a metal spatula, carefully flip the palmiers over. Note that the caramelized sugar makes them extremely hot, so don’t use your fingers to nudge them onto the spatula; use another utensil, such as a small spoon, if necessary.
Place the pan back into the oven for another 5 to 6 minutes, until golden, puffed, and nicely caramelized on both sides.
Allow the palmiers to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining rolled dough.
Frequently Asked Questions
Palmiers can be prepared up to the slicing stage a day in advance. Once sliced, arrange them on a baking sheet, cover with plastic wrap, and refrigerate until you’re ready to bake. For freezing, prepare and slice the palmiers as per the recipe, then place the slices on a parchment-lined baking sheet without them touching. Freeze until firm, which should take a few hours. Once frozen, transfer the palmiers to a freezer-safe container, with layers separated by parchment paper, and freeze for up to 3 months. When you’re ready to enjoy your palmiers, bake them straight from the freezer on a parchment-lined baking sheet, allowing a few extra minutes in the oven since they’ll be baking from frozen.
Palmiers are best when eaten fresh, ideally on the day of baking. However, you can store them in an airtight container at room temperature for up to 3 days. To maintain their crispness, avoid storing them in humid environments. If they start to soften, you can briefly reheat them in a hot oven for a few minutes to restore some of their crisp texture.
Absolutely! Instead of using sugar and cinnamon, try spreading a thin layer of pesto sauce or tapenade over the puff pastry. You can also add grated cheese, such as Parmigiano Reggiano, cheddar or gruyère, as well as herbs like thyme or rosemary for extra flavor. Roll the pastry as usual and slice into palmiers. These savory versions are great as appetizers or snacks.
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