Palmiers (Elephant Ears)

I can’t believe I’ve never shared this recipe 🤯

These cookies are wayyy up there on my list of favorite desserts. They are light, crispy, and just sweet enough. Of course they also include cinnamon, which is ALWAYS a winner in my book. And they require very little work!

I think these would be great to make as a family if you have young children (who are helpful, unlike my 13 month old 😂) Have them help to sprinkle the cinnamon sugar and to make the folds that create this gorgeous pastry!

Before you think, “Wait, croissants are crazy hard to make! Isn’t this the same dough?” Croissants are extremely time consuming to make and I haven’t mustered the confidence to try them out, maybe one day! But no, it’s not quite the same dough, but very similar.

Croissants need yeast, and this puff pastry dough does not. It’s a bunch of flour and butter- our favorite 🥰

I haven’t made puff pastry dough myself yet, but I’m going to try very soon! Until then, grab a frozen puff pastry sheet from the store and let’s get baking!


Palmiers (Elephant Ears)

  • 1 sheet frozen puff pastry sheets (I use Pepperidge Farm, comes 2 in a pack)
  • 2 tablespoons sugar, divided
  • 1/2 teaspoon cinnamon
  • 1 tablespoon melted unsalted butter
  1. Let one sheet of puff pastry thaw on your counter top for 30-40 minutes, still folded.
  2. Meanwhile, mix 1 tablespoon sugar with the cinnamon and melt the butter.
  3. Preheat oven to 400 degrees
  4. Gently unfold the puff pastry sheet on a clean counter or parchment paper
  5. Sprinkle one tablespoon of just sugar all over the sheet and gently press down with either your hands or a rolling pin to help the sugar to adhere to the sheet.
  6. Gently flip over and then brush with melted butter
  7. Sprinkle the cinnamon sugar mixture evenly over the melted butter and again, gently press down to help stick.
  8. Starting on either end, fold the dough from the outside to the center twice on each side, using the original folds from the sheet as reference (see video above for a visual)
  9. Brush a little extra butter on one side of the folds and then meet the two sides to make what looks like a heart ❤️
  10. Using a sharp knife, slice the dough into 12 equal sized cookies.
  11. Lay the cookies cut down down on a baking sheet, leaving at least 3 inches between the cookies as they will expand significantly when baking.
  12. Bake for 10 minutes, flip gently with an offset spatula or the smallest spatula you have and then bake for 5-8 minutes longer until golden and crispy.
  13. Let cool on a cooling rack for 5 minutes and then enjoy a crunchy and light treat!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s