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Palmiers or elephant ears are crunchy and crispy French biscuits that require two ingredients only, and one of them can be bought ready made from the store. Perfect with tea, coffee, or just eaten as a snack during the day.

Palmiers or Elephant Ears

Palmiers or elephant ears are crunchy and crispy French biscuits that require two ingredients only, and one of them can be bought ready made from the store. 

Course Dessert, Snack
Cuisine French
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 20 people
Calories 4303 kcal

Ingredients

  • 1 ½ - 2 cups sugar
  • ½ kg puff pastry or puff pastry sheets
  • Flour for sprinkling on work surface

Instructions

  1. Cut the puff pastry block into 2 parts so that it’s easier to roll. Spread a large sheet of baking paper on the work surface. This will help in preventing the dough from sticking to the work surface, and also help in moving it.

  2. With a rolling pin, roll out the puff pastry block in both directions to make a rectangle (roughly 10 x 15). Sprinkle flour on both sides in case the puff pastry sticks to the bottom. Do this with both puff pastry blocks. If using a puff pastry sheet, follow the instructions on the packet to thaw it. Once thawed, just roll it out a little bit in the same shape to create a thinner rectangle.
  3. Sprinkle sugar on the puff pastry, making sure to cover it evenly. Gently roll the puff pastry a little bit more. This ensures that the sugar is pressed well into the puff pastry.
  4. Fold the left and the right sides of the dough inward so they meet in the middle. Sprinkle more sugar over the dough. Again, roll over the dough lightly to press in the sugar.
  5. Fold the left side over the right side, similar to closing a book. This will create a long, flat length of dough, with two folds in the middle.
  6. Cover this dough with plastic wrap, and chill in the fridge for about 30 minutes. This will firm up the dough and make it easier to cut.
  7. Preheat oven to 400°F or 200°C.
  8. Once the palmiers are chilled, use a sharp knife to slice the log into cookies that are about 1-inch wide.
  9. Line a baking sheet with parchment/baking paper, and place the cookies on the sheet. Sprinkle the palmiers with more sugar, if you want. Make sure to leave space between the palmiers as they will puff up.

  10. Bake the palmiers, turning them halfway through, until crisp and golden, with the sugar turning into caramel during the baking process. For the puff pastry I use, the baking process takes about 30 – 40 minutes but this would be less if using foreign puff pastry sheets.

Recipe Notes

  • Mix cinnamon with the sugar to make cinnamon sugar palmiers.
  • Crush nuts (almonds and pistachios), and add them on top of the sugar to add crunch and colour. 
  • Make savoury palmiers by spreading pesto sauce or tomato sauce. Add cheese in the last 10 minutes of baking so it can melt.