Palmiers! Palmeritas! Puff Pastry Elephant Ears? Sure!


I knew at some point I’d come back to my frozen puff pastry which took a good chunk of my time to make but it was well worth it. This sweet pastry treat was a pretty common snack growing up. Very easy to make… once the puff pastry is done of course. Anywho… without further ado… palmiers:


Work surface (I used a baking sheet to roll out the pastry)
Rolling pin
Sharp Knife (is there any other kind)
Parchment paper or silkpads
Baking Sheet (a second one if using one for rolling)
Hot oven (350f)



Pastry dough slab (about a pound)
Granulated sugar (as needed, keep plenty handy)

Method (I recommend youtubing the rolling and folding process, but will do my best):

Let frozen pastry thaw in the fridge overnight.
Spread a thick layer of sugar over the pastry and start rolling to encrust the sugar into the dough.
Flip and do the other side. Be generous with the sugar.
Keep rolling out pastry to a rectangle about 40cmx20cmx3mm adding sugar as you work.
Fold along the length of the rectangle 3 times to form the palmiers.
Cut the little palmiers along the length of the roll with a knife.
Place palmiers on parchment paper over a baking sheet
Place in oven at 350f until done. About 30 mins. But check for color. I don’t like them too dark.

DSC_1530 DSC_1529