If you’ve ever bitten into a Palmier, you know why they’re so irresistible. These flaky, buttery pastries are crispy on the outside, tender on the inside, and just the right amount of sweet. Often called “Elephant Ears” because of their shape, these French Puff Pastry Palmiers are a classic treat that’s surprisingly easy to make at home.

Whether you’re serving them as a snack, dessert, or even a breakfast treat, these Palmiers are sure to impress. With just a few ingredients and a little patience, you can create a bakery-worthy treat that’s perfect for any occasion.

Why You’ll Love These Palmiers

Let’s be honest—Palmiers are a crowd-pleaser for a reason. Here’s why you’ll love this recipe:

1. They’re quick and easy. With store-bought puff pastry, you can have these ready in under 30 minutes.

2. Perfect for any occasion. Snack, dessert, or even a fancy breakfast—Palmiers fit the bill.

3. Totally customizable. Add cinnamon sugar, chocolate, or even savory flavors like cheese and herbs.

4. Impressive yet simple. They look like they came from a bakery but are surprisingly easy to make.

5. Great for beginners. No fancy techniques or hard-to-find ingredients—just simple steps and delicious results.

How to Make Them

Making Palmiers is as easy as 1-2-3, but I’ll break it down into detailed, step-by-step instructions to ensure success. Let’s dive in:

Step 1: Prepare the Puff Pastry

Thaw the puff pastry. If using frozen puff pastry, let it thaw in the fridge overnight or on the counter for about 30-40 minutes. It should be cold but pliable.
Preheat the oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Sprinkle sugar on your work surface. Lightly dust a clean counter or cutting board with about 2 tbsp of granulated sugar. This will help prevent sticking and add sweetness to the pastry.
Unroll the puff pastry. Place the thawed puff pastry sheet on the sugared surface. If it’s not already rolled out, use a rolling pin to gently roll it into a rectangle about 10×12 inches.
Sprinkle more sugar. Evenly sprinkle another 2 tbsp of sugar over the surface of the pastry. Use your hands or a rolling pin to gently press the sugar into the dough.

French Puff Pastry Palmiers (Elephant Ears)

Step 2: Fold the Pastry

Fold the sides toward the center. Take the left side of the pastry and fold it inward, stopping about 1 inch from the center. Repeat with the right side, so the two folds meet in the middle.
Fold again. Fold the left side over the right side, creating a double layer. You should now have a long, narrow strip of folded pastry.
Chill the pastry (optional). If the pastry feels soft or sticky, wrap it in plastic wrap and chill in the fridge for 10-15 minutes. This makes it easier to slice.

Step 3: Slice the Pastry

Cut into slices. Use a sharp knife to slice the folded pastry into ½-inch thick pieces. For even slices, measure the first one and use it as a guide.
Shape the Palmiers. Gently press each slice to flatten it slightly and create the classic Palmier shape. If the slices look uneven, you can reshape them with your hands.

Step 4: Bake the Palmiers

Arrange on the baking sheet. Place the Palmiers on the prepared baking sheet, leaving about 2 inches of space between them. They will expand as they bake.
Sprinkle with sugar (optional). For extra sweetness and crunch, sprinkle a little more sugar on top of each Palmier.
Bake. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the bottoms are golden brown.
Flip and bake again. Carefully flip each Palmier using a spatula and bake for another 3-5 minutes, or until the other side is golden and crispy.
Cool. Transfer the Palmiers to a wire rack and let them cool completely before serving.

Pro Tips for Perfect Palmiers

Work with cold pastry. Puff pastry is easier to handle when cold, so don’t let it sit out too long.
Don’t skimp on the sugar. It adds sweetness and helps create that crispy caramelized exterior.
Slice evenly. Use a sharp knife to ensure all the Palmiers are the same size and bake evenly.
Watch them closely. Palmiers can go from golden to burnt quickly, so keep an eye on them during the last few minutes of baking.
Experiment with flavors. Add cinnamon, cocoa powder, or even a sprinkle of sea salt for a twist.

Make Ahead Method

Prepare the pastry. You can fold and slice the pastry up to 1 day in advance. Store the slices in the fridge until ready to bake.
Freeze the unbaked Palmiers. Place the sliced Palmiers on a baking sheet and freeze until solid. Transfer to a zip-top bag and freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Store baked Palmiers. Baked Palmiers can be stored in an airtight container at room temperature for up to 3 days.

Storage Options

Store baked Palmiers in an airtight container at room temperature for up to 3 days.
Freeze unbaked Palmiers for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Tools For This Recipe

Baking sheet. For baking the Palmiers.
Parchment paper. Prevents sticking and makes cleanup easy.
Rolling pin. For rolling out the puff pastry.
Sharp knife. For slicing the pastry.
Wire rack. For cooling the baked Palmiers.

FAQs!

Can I use homemade puff pastry?
Yes, but store-bought works great and saves time.

Can I make these gluten-free?
Yes! Use gluten-free puff pastry or make your own.

Can I make these savory?
Absolutely! Skip the sugar and add grated cheese, herbs, or spices.

Why did my Palmiers spread too much?
This can happen if the pastry gets too warm. Make sure to work with cold puff pastry and chill the slices before baking if needed.

Can I use brown sugar?
Yes! Brown sugar adds a deeper caramel flavor.

Variations and Substitutions

Cinnamon Sugar Palmiers: Mix ½ cup sugar with 1 tsp cinnamon before sprinkling on the pastry.
Chocolate Palmiers: Sprinkle cocoa powder or mini chocolate chips on the pastry before folding.
Savory Palmiers: Skip the sugar and add grated Parmesan cheese, garlic powder, and herbs.
Nutty Palmiers: Sprinkle chopped nuts like almonds or pecans on the pastry before folding.
Citrus Twist: Add a sprinkle of lemon or orange zest to the sugar for a fresh flavor.

Conclusion

These Palmiers (Elephant Ears) are the perfect treat for any occasion—crispy, buttery, and just the right amount of sweet. They’re easy to make, totally customizable, and always a hit with everyone who tries them.

Give them a try and let me know how they turned out for you in the comments! Did you add any twists? I’d love to hear your thoughts!

Palmiers (Elephant Ears)

Crispy, buttery pastries made with puff pastry and sugar—perfect for snacking or dessert.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Course Dessert, Snack

Cuisine American, French

Servings 12 palmiers

Ingredients

1 sheet store-bought puff pastry thawed
½ cup granulated sugar plus extra for sprinkling
Optional: 1 tsp cinnamon cocoa powder, or other flavorings

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Sprinkle a clean work surface with 2 tbsp of sugar. Unroll the puff pastry and sprinkle the top with another 2 tbsp of sugar.
Roll the pastry lightly with a rolling pin to press the sugar into the dough.
Fold the sides of the pastry toward the center, meeting in the middle. Fold them again to create a double layer.
Slice the folded pastry into ½-inch thick pieces.
Place the slices on the prepared baking sheet, leaving space between them. Sprinkle with additional sugar if desired.
Bake for 10-12 minutes, or until golden and crispy. Flip the Palmiers halfway through baking for even browning.
Let cool slightly before serving. Enjoy!