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Palmiers: The Easiest Treat You Can Ever Make
I can’t tell you how often this Easy Palmiers recipe has saved me when unexpected visitors knock at my door. Palmiers, Elephant Ear Cookies, or Palmeritas as we call them, are really the easiest treat you can ever make. It’s kind of silly to write out a whole post on these when they’re really so easy to make. However, every time I bring Palmeritas to a party, someone asks me how I made them, so I thought I’d share this recipe.
What are Palmiers?
Palmier are classic french cookies that are made with puff pastry and sugar. Yep…just two ingredients! You can use homemade puff pastry, which I never do, or simplify your life by using the super convenient store-bought version. I love that they are super customizable, so If you want to be creative, check out my variations section below. One of the things that I enjoy the most when I make these cookies is that my children can help me. When the cookies come out of the oven, they cannot believe that those cute cookies were made by them. And my daughter LOVES to shape the palmeritas one at a time.
Puff Pastry: You can use homemade or store-bought. If using store-bought puff pastry dough, make sure that it’s made with just butter, not shortening or other oils. My favorite is Dufour Pastry Kitchen. If you have dairy restrictions, they even have a puff-pastry dairy-free version. Sugar: For this recipe, I like to use a mix is demerara and granulated sugar for extra texture; however, you can totally use only granulated sugar.
Thaw Puff Pastry
The best way to thaw puff pastry is to place it in the refrigerator overnight. If you forgot to do it and are short on time, you can also place it on the counter to thaw for about 30 minutes. Once the pastry is bendable but still cool, it’s ready to use.
Sweet: You can add chopped nuts, dried fruit, lemon or orange zest, and/or spices, such as cinnamon, nutmeg, cardamom, etc. But my all-time favorite combination is what I call, easy baklava, with chopped pistachios and a generous drizzle of honey. Savory: Make them salty by adding salt and black pepper, pesto, or shredded Parmesan cheese. Thaw your frozen puff pastry in the fridge overnight. If you see any cracks or holes, use your fingers to squeeze the pastry back together gently. Puff pastry is kind of delicate, so do NOT roll out too hard, or it won’t puff as much. To prevent sticking, roll the puff pastry out on a lightly floured surface using a lightly floured rolling pin. Chill the pastry again before baking to help the butter re-solidify and get an even better result.
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Freeze: You can only freeze unbaked palmiers. To do so, form and cut as instructed in the recipe. Then place them on a baking sheet and freeze until hard, about 30 minutes. And then, transfer them to a freezer bag and freeze them for up to 2 months. When ready to eat them, bake them from frozen, do not need to thaw them.
Recipe Card 📖
This recipe was originally published in September 2018. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
