Palmier Cookies are light and flaky Puff Pastry dessert coated with sugar and baked until golden crispy creating! So delicious with only 2 ingredients!
Palmiers, Elephant Ears, French Hearts, Palm Leaves: whatever you like to call them, these cookies are in the running for my all-time favorite treat.
What are Palmier Cookies?
Palmier Cookies are light, airy, sugar sprinkled cookies that only require two ingredients.
You only need puff pastry and sugar. Nothing fancy is required, no special tools at all.
How to Make Palmier Cookies?
Classically, palmiers are made by folding the left and right sides of the pastry to the middle, then folding the dough in half again length-wise, sandwiching the first folds inside. Sliced into individual cookies, this is what gives the palmiers their distinctive “palm” or elephant-ear shape.
Sugar-filled palmiers are classic, but you can mix cinnamon or other baking spices with the sugar, or add minced pieces of crystallized ginger or lemon peel. Dried, chopped fruits, like currants or cranberries, could also make their way into these cookies.
Once you make these Palmiers cookies your whole family is going to want you to make them all the time.
I just love the crunch of the sugar with the crunch of the pastry and the way the flaky, buttery layers practically melt on the tongue. It feels so fancy to put them on a cookie tray for a spot of afternoon tea. Enjoy!
- 1 13.2 oz. package of Puff Pastry
- ½ cup sugar
- Line your baking sheet with parchment paper
- Unroll Puff Pastry and lay on lightly floured surface
- Sprinkle with sugar and gently press into dough with rolling pin
- Flip dough over and sprinkle backside with sugar and roll with rolling pin
- Bring outer edges into the center, sprinkle with sugar and gently roll with rolling pin
- Bring outer edges into the center again and sprinkle with sugar and gently roll with rolling pin
- Fold the two halves together so that you end up with layers of pastry in one long strip
- Chill the pastry in the fridge for 15 minutes
- Preheat oven to 200°C (400°F)
- Remove the pastry from the fridge and use a sharp knife slice into ¼ inch strips
- Place on prepared baking sheet two inches apart
- Press down on the little rolls of cookie dough before baking. It isn’t required, but it helps hold them together nicely.
- Bake for about 10 minutes or until the sugar has caramelized on top and then turn them over carefully using tongs
- Bake for another 5 minutes or until the other side of the palmier has lightly browned
- Remove from oven and cool on wire rack