Palmiers
Also called elephant ears or palm leaves, palmiers are one of the easiest ways to turn store-bought puff pastry into something that looks intentional and tastes like you spent hours on it. They're sweet, shattering, and done in under an hour.
Cold pastry is your friend; warm pastry tears.
Keep your puff pastry and your work surface cold. If the pastry starts to soften as you work, slide it back into the freezer for 10 minutes. You're not fighting the dough—you're just keeping it cooperative.
- rolling pin
- pastry brush or your fingertip
- sharp knife
- baking sheets
- parchment paper
What goes in.
- 1 lbpuff pastry (one thawed sheet or two if using individually wrapped sheets)
- ½ cupgranulated sugar, plus more for dusting
- pinchsalt
Sugar adhesion and the double roll
The palmier's shape comes from rolling the pastry twice toward the center. Sugar needs to stick to the first roll so the layers caramelize and hold their shape. Wet your fingers slightly, run them over the pastry, then press the sugar on—it needs contact, not just dusting.
The method.
Prepare your work surface.
Line a large cutting board or counter with parchment paper. Dust it generously with sugar—about 2 tablespoons. This is your base layer.
Lay out the pastry.
Place one sheet of puff pastry on the sugared surface. If it came rolled, unroll it gently. The sugar beneath it will stick as you work.
Wet and sugar the top.
Dampen your fingertips and run them lightly over the entire top surface of the pastry. Sprinkle 3–4 tablespoons of sugar evenly over it, pressing gently so it adheres. Don't be shy—the sugar is what makes them crisp and caramelized.
Roll the long sides toward the center.
Starting from one long edge, roll the pastry tightly toward the middle, stopping about halfway across. Repeat from the other long edge, rolling toward the center so the two rolls meet. The pastry should now look like a scroll with two spirals facing each other. If it starts to tear or feels warm, chill it for 10 minutes.
Chill the roll.
Wrap the double-rolled pastry loosely in parchment or plastic wrap and freeze for at least 20 minutes. This firms up the sugar and pastry so your slices hold their shape in the oven.
Preheat the oven.
Set it to 400°F. Line your baking sheets with parchment paper.
Slice the roll.
Remove the chilled pastry from the freezer. Using a sharp knife, slice it into ½-inch-thick pieces. A serrated knife helps if the pastry is very cold and brittle. You should get about 24 pieces.
Arrange on the baking sheet.
Place each slice cut-side down on the prepared baking sheets, spacing them about 1½ inches apart. They will spread as they bake.
Bake.
Bake for 8–10 minutes. The bottoms should be golden and starting to caramelize. Flip each palmier carefully with a thin spatula or knife, then bake for another 5–8 minutes until both sides are deep golden brown and the edges have curled back slightly, forming the characteristic palm-leaf shape.
Cool completely.
Let them cool on the baking sheet for 5 minutes—they'll firm up as the sugar sets. Then transfer to a rack. They crisp further as they cool. Do not wrap them warm; the steam will soften them.
Other turns to take.
Cinnamon palmiers
Mix 2 teaspoons of ground cinnamon into the sugar before applying it to the pastry. The spice works quietly against the caramel.
Chocolate-filled palmiers
Spread a thin line of chocolate paste or Nutella down the center of the pastry before rolling. It will melt slightly and create thin ribbons of chocolate through the layers.
Vanilla sugar palmiers
Split a vanilla bean, scrape the seeds into your sugar, and let it sit overnight. Use this fragrant sugar instead of plain granulated. The flavor is subtle but distinct.
Savory palmiers with parmesan and herbs
Brush the pastry with a thin layer of egg wash instead of water, then coat with grated Parmesan, dried herbs (thyme, oregano), and a pinch of cayenne. Bake as directed. These pair well with soup or as a snack with coffee.
When it doesn't go to plan.
Puff pastry straight from the freezer is easier to work with than thawed pastry. You can thaw it in the fridge while you prep your work surface.
The distinction between a mediocre palmier and a great one is often the moment you flip them. If they're pale gold, flip early. If they're already dark on one side, the second side will bake faster—watch them closely.
Store cooled palmiers in an airtight container for up to 3 days. They're best eaten the day you make them, but they hold their crispness well if kept dry.
If your palmiers spread too much and lose definition, your oven may be running hot. Drop the temperature to 375°F and bake a few minutes longer. Slow and steady caramelization creates better shape.
Don't try to speed this up by skipping the chill time. Warm pastry will unfurl and spread, and the sugar won't set into crisp caramel.
The ones that keep coming up.
Can I make these ahead?
Yes. You can assemble and freeze the double-rolled pastry for up to a week. Slice and bake directly from frozen—add 2–3 minutes to the bake time. Or make them fully, cool them, and store them in an airtight container for 2–3 days.
Why are mine spreading too much?
Your pastry is too warm when it goes into the oven, or your oven temperature is running high. Chill the sliced palmiers on the baking sheet for 10 minutes before baking, or lower your oven to 375°F and bake a bit longer.
Why aren't mine getting crispy?
They need to bake long enough for the sugar to caramelize. The edges should be visibly darker and curled. If they're light golden, they're not done. Also make sure you wrapped them tightly enough or the sugar didn't adhere properly—dampen your fingers and press the sugar on firmly.
Can I use homemade puff pastry?
Absolutely. Homemade pastry works beautifully. Make sure it's well-chilled before you start, and follow the same steps.
What's the difference between palmiers and elephant ears?
Technically, none—the names are used interchangeably. Some bakers call them palm leaves if they're smaller or more delicate. The technique is the same.