Palmier Elephant Ears Recipe

Square image of Palmier on dark wooden serving board with more stacked behind.

Palmier Elephant Ears Recipe

Crisp, flaky Cinnamon Sugar Palmiers, also known as puff pastry elephant ears, are made with just 3 ingredients and baked until golden and caramelized. An easy homemade treat for State Fair season or anytime you're craving something sweet and cinnamon-y.

Prep Time5

Cook Time15

Chilling Time30

Total Time50

Servings: servings

Calories: 257kcal

Author: Stephanie Wilson

Ingredients

½ cup granulated sugar
1 teaspoon ground cinnamon
2 sheets puff pastry thawed but still cold

Instructions

Preheat the oven: Preheat the oven to 400°F. Line baking sheets with parchment paper.
Make the cinnamon sugar: In a small bowl, combine the sugar and cinnamon. Set aside about 2 tablespoons for coating the sliced palmiers.
Roll the pastry: Sprinkle a portion of the remaining cinnamon sugar over a work surface. Place one sheet of puff pastry on top and roll it into approximately a 12-inch square. Sprinkle more cinnamon sugar evenly over the top, gently pressing it into the pastry with the rolling pin.
Shape the palmiers: Starting at one side, tightly roll the pastry toward the center. Roll the opposite side toward the center until the two rolls meet. Gently press them together. Repeat with the second sheet of puff pastry.
Chill: Wrap or cover the shaped pastry logs and refrigerate for 30 minutes, or until firm enough to slice cleanly.
Slice: Cut each chilled log into ½-inch slices. Lightly press or sprinkle both cut sides with the reserved cinnamon sugar. Arrange on the prepared baking sheets, leaving about 2 inches between each pastry.
Bake: Bake for 8 to 9 minutes, or until the bottoms begin to caramelize and turn golden. Carefully flip each palmier and bake for another 6 to 8 minutes, or until deeply golden and crisp.
Cool: Transfer the palmiers to a wire rack and let cool. They will become crisper as they cool.

Notes

Storage: Palmiers are best the day they're baked, when they're at their crispiest. Store leftovers in an airtight container at room temperature for up to 3 days.
Make Ahead/Freezing: The shaped, unbaked pastry logs can be refrigerated until firm and sliced when ready to bake. They can also be frozen; thaw briefly in the refrigerator until firm but easy to slice, then bake as directed.

Nutrition