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Elephant Ear Cookies (Palmer)

Bonus KitchenBy No Comments5 Mins Read

Elephant ear cookies, known in France as Palmer, are simple in their best condition. Flake-like butter wrapped around sugar and refreshing puff pastries. In the oven, the layer of pastry swells, and the sugar gives the caramel a sticky, sweet coating. Using store-bought puff pastries makes it very easy to make, but it’s even better to take the time to make it from scratch (with real butter).

A white decorative plate filled with golden brown heart-shaped elephant ear puff pastry cookies covered in sugar, rests on a textured beige surface.

Pastry

As I said before, if you go shopping for puff pastries, these are easy to do. Personally, I always go homemade. Yes, it takes time, but as simple as this, cookies use two components, meaning that each one uses the best possible components. The homemade puff pastries are made with real butter, so the taste is much better than in the store. The palmer in the photo in this particular recipe uses my sourdough puff pastry, but you can also use the faster rough puff pastry recipe.

Close-up of several golden flake elephant ear cookies (palmer pastries) sprinkled with sugar placed on a white decorative plate. The background is gentle and blurry.Close-up of several golden flake elephant ear cookies (palmer pastries) sprinkled with sugar placed on a white decorative plate. The background is gentle and blurry.

method

Prepare the puff pastries. If it is frozen, thaw it.

With both hands, use rolling pins to spread the sheet of fabric onto a light, textured, pale surface. The dough is shaped into a rough rectangle.With both hands, use rolling pins to spread the sheet of fabric onto a light, textured, pale surface. The dough is shaped into a rough rectangle.

Roll the puff pastry into a rectangle with a light, powdery surface.

Hands spread granite sugar over the rolled dough on a light textured surface.Hands spread granite sugar over the rolled dough on a light textured surface.

Spread evenly with granulated sugar.

Use slow pins on both hands to flatten the sugar-spread dough over a light textured surface.Use slow pins on both hands to flatten the sugar-spread dough over a light textured surface.

Gently roll with a gentle pin and push the sugar in.

A pair of hands use a rolling pin to flatten the dough folded inside onto the edges of a bright textured surface.A pair of hands use a rolling pin to flatten the dough folded inside onto the edges of a bright textured surface.

Fold the dough 1/6 towards the center to 1/6. Sprinkle more sugar and push it in.

Two round sheets of dough are arranged side by side on a light textured surface, ready to prepare more for baking and cooking.Two round sheets of dough are arranged side by side on a light textured surface, ready to prepare more for baking and cooking.

Fold the fabric inside, fold 1/4 vertically on both sides, and meet in the center.

Hands roll the rectangular fabric into log shapes on the surface of a brightly colored texture, preparing it for the palmier of sourdough.Hands roll the rectangular fabric into log shapes on the surface of a brightly colored texture, preparing it for the palmier of sourdough.

Fold in half vertically. Press the dough roll vertically and slightly to compress (but not flat).

The person slices a long strip of folded pastry dough with a knife on the folded surface, and slowly the pins are on the side.The person slices a long strip of folded pastry dough with a knife on the folded surface, and slowly the pins are on the side.

Cut the logs into slices about 1/4 inch thick.

In the hand you will find unbaked folded pastry dough with visible layers. In the background, the knife and more fabric pieces remain on the lighter surface.In the hand you will find unbaked folded pastry dough with visible layers. In the background, the knife and more fabric pieces remain on the lighter surface.

Place in the fridge while the oven is heated.

Tip

Don’t use a lot of sugar. Don’t skimp this as the sugar gives it a shiny, crispy finish. Chill before slicing: If the pastry becomes too soft, it will crease when you cut it. Turn it over halfway through baking: This helps to caramelize both sides evenly. You’ll get a shiny top and bottom. Don’t attract pastries: you want these cookies with crunchy puff pastries that are not tender. Use a light colored baking tray: Dark trays absorb more heat. This can cause the sugar to be overcaramelized before the pastry is fully baked.

Variations

They are simple, so they are also great for adding more flavors. try:

Cinnamon Sugar Lemon or Orange Zest + Sugar Espresso Sugar Crush Nut + Sugar (Almonds, Pecans, Hazelnuts, etc.) Parmesan + Herbs (flavored version)

Close-up of a golden flake pastry with a crunchy, layered texture placed on a white decorative plate. More pastries blurred in the background.Close-up of a golden flake pastry with a crunchy, layered texture placed on a white decorative plate. More pastries blurred in the background.

Related recipes

This is a sweeter recipe!

A close-up of a sugar-crushed golden flake sourdough palm is placed on a white decorative plate in the shape of a heart cut along the edge.A close-up of a sugar-crushed golden flake sourdough palm is placed on a white decorative plate in the shape of a heart cut along the edge.

Elephant Ear Cookies (Palmer)

Erien Lewis

Elephant ear cookies (or known in France as palmers) are simple in their best condition. A flaky, buttery puff pastry wrapped in granulated sugar. In a hot oven, the layer of pastry swells, and the sugar gives the caramelise a sticky, sweet coating.

Preparation time 10 Min

Cooking time 20 Min

Total time 30 Min

course Dessert

cooking French

Serving 36

calorie 91 kcal

490 g Puff pastry 17.3 oz (2 pieces)150 g Granule sugar Add as needed

If you are using store-bought puff pastries, you are ready to use two sheets. If you are using homemade puff pastries, divide the dough into two equal parts before you begin.

Lightly flour on the surface. Roll out one puff pastry sheet into a rectangle approximately 28 x 30 cm (11 x 12 inches). Sprinkle generously with about 1/2 of the sugar, lightly roll it with a gentle pin to push the sugar into the pastry.

Fold each long edge inwards about 1/6 of its width. Sprinkle more sugar and gently press.

Fold each long end inward again. This time, it is about 1/4 of the width and ensure that the edges meet properly in the center. Sprinkle more sugar and gently roll it and push it in.

Fold the pastry vertically in half, closing the book. Push very gently along the length of the roll to slightly compact, but not flat.

Using a sharp knife, cut the log into slices about 6 mm (1/4 in) thick. Place the slices on the cut side on a light colored baking sheet on the back of the parchment. Repeat the process on the second sheet of puff pastry.

Place the palmer tray in the fridge for 15-20 minutes and preheat the oven to 200°C (400°F).

Bake for about 20 minutes, then turn it over halfway through so that both sides are evenly caramelized. It’s bulging, deep golden and ready when caramelized.

Let the tray cool for 5 minutes and transfer to a rack. Store in an airtight container for up to 3 days.

Note: In the US, puff pastries are usually sold as two pieces (a total of about 480 g). It is best to measure each weight, as the number of sheets and weights may vary depending on where you are.
Store in an airtight container for up to 3 days. If you lose your parisiness, refresh yourself in a warm oven.

Serving: 1Gramcalorie: 91kcalcarbohydrates: 10gprotein: 1gfat: 5gSaturated fat: 1gPolyunsaturated fat: 4gsodium: 34mgsugar: 4g

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