Palmiers

 

Palmiers (Cinnamon Sugar Elephant Ears)

Crisp, flaky, and caramelized to perfection, these French-inspired palmiers are proof that bakery-style treats don't require a pastry chef's training. Made with store-bought puff pastry and a simple cinnamon-sugar filling, they bake into golden, buttery spirals that shatter with every bite—with minimal effort and maximum payoff.

⏱️ Time & Yield

• Prep Time: 15 minutes

• Cook Time: 17 minutes

• Total Time: 32 minutes

• Servings: 32 (about 1½ inches each)

• Calories per serving: ~48 kcal
  

  🛒 Ingredients

  • ½ cup granulated sugar

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon salt

  • 1 package (2 sheets) frozen puff pastry, thawed but kept cold
    

    📋 Instructions

    1. Preheat and prep – Set your oven to 400°F with the rack in the center position. Line two baking sheets with parchment paper.

    2. Mix the cinnamon sugar – In a small bowl, whisk together the granulated sugar, ground cinnamon, and salt until evenly combined.

    3. Sugar the work surface – Sprinkle a clean, smooth work surface with 2 to 3 tablespoons of the cinnamon-sugar mixture. Unfold one sheet of thawed puff pastry over the sugar and gently roll it into a 9-by-12-inch rectangle.

    4. Press in the flavor – Sprinkle about ¼ cup of the remaining cinnamon sugar evenly over the pastry. Gently roll over the top with your rolling pin to press the sugar into the dough—this helps it stick and caramelize during baking.

    5. Roll into a log – Starting from one of the shorter sides, roll the pastry inward toward the center. Repeat from the opposite short side, rolling inward until the two rolls meet in the middle. Gently press the two sides together to form a compact log.

    6. Repeat with the second sheet – Use the remaining cinnamon sugar to repeat the rolling, sugaring, and shaping process with the second puff pastry sheet.

    7. Chill for clean slices – Place both rolled logs on a plate or baking sheet and refrigerate for 10 to 15 minutes. This firms the dough, making it much easier to slice cleanly.

    8. Slice and arrange – Using a sharp knife, slice the chilled logs into ½-inch-thick pieces. Arrange the slices cut-side up on the parchment-lined baking sheets, spacing them about 2 inches apart to allow for spreading.

    9. Bake until golden – Bake for 12 minutes, until the bottoms are golden and caramelized. Carefully flip each palmier over and bake for another 5 minutes, until both sides are beautifully golden brown and crisp.

    10. Cool and set – Let the palmiers rest on the baking sheets for a few minutes—they'll firm up as they cool—then transfer to a wire rack to cool completely.
        

        💡 Storage & Make-Ahead Notes

        • Room temperature storage: Once completely cool, store in an airtight container at room temperature for up to 1 week.

        • Crispness tip: They're crispiest on day one. If they soften in a humid kitchen, refresh them in a low oven for a few minutes.

        • Freeze for later: Sliced, unbaked palmiers can be frozen on a parchment-lined baking sheet, then transferred to a freezer-safe bag. Bake straight from frozen, adding 2–3 extra minutes to the baking time.
          

          💡 Chef's Tips

          • Keep it cold: Cold puff pastry is key to flaky layers. If the dough gets too warm while rolling, pop it back in the fridge for 5 minutes.

          • Flip with care: Use a thin spatula or offset knife when flipping the palmiers halfway through baking to keep their shape intact.

          • Variation: For a savory twist, swap the cinnamon sugar for grated Parmesan, black pepper, and a pinch of cayenne.