How to Make Palmiers
Written by joythebaker on January 28, 2009 – 2:32 pm -
I’ve now typed about seven different introductions to this post, only to completely delete them all.
I’m trying my best to avoid words like unemployment, recession, war and ceasefire. Ugh… the world seems to be in the thick of it right now, and here we are just trying to work it out for ourselves everyday.
I don’t have epic solutions to offer you, but I do have a band-aid: lots of love and loads of sugar.
How will that do you?
Let’s make Palmiers. Let’s make Elephant Ears. And you know what? Let’s use store bought puff pastry, because we’re going to need these cookies toot sweet!
There’s a trick to buying store bought puff pastry. You have to search for the quality stuff. Most grocery stores carry a frozen puff pastry that is loaded with all sorts of mystery fat. Look at the ingredients list before you buy.
Dufour is a puff pastry made with only butter. It’s the good stuff. It’s the only way to go with store bought puff pastry. No… they didn’t pay me to say that, although I sorta wish they would. Don’t know where to find Dufour? You could have it shipped to you!
Palmiers are unbelievably easy once you’ve got your hands on some good puff pastry. All you’ll need is:
lots of granulated sugar ( I started with about a cup of granulated sugar)
one package of all butter puff pastry.
a pan lined with parchment paper, a silicone mat, or greased and floured.
Here’s a step by step extravaganza.
Preheat the oven to 400 degrees F. Measure out one cup of granulated sugar (it doesn’t have to be exact) and sprinkle about half of the sugar onto a clean work surface. Unfold the thawed puff pastry onto the sugared surface and sprinkle the top of the pastry with the remaining sugar.
The Dufour Puff Pastry unfolds out of the package just about the length and width you’re looking for. You’ll just need to roll it to thin it a bit, extending it about 1/2 to 1-inch on all sides.
What’s that? You have a little rip on the seam of your puff pastry!? Me too. Maybe just try to patch that up a bit. But really? It’s not that big a deal. Don’t sweat it!
Your puff pastry should be roughly 8(to10)x12-inches in size. Now start rolling. Roll up the left vertical side towards the center seam. Roll the right vertical side towards the center too.
Gently press together, like so. Wrap in plastic wrap and refrigerate for an hour, or until cold and firm.
Remove dough from the fridge and slice in 1/2-inch slices. Place on lined baking sheet. Bake in 400 degree F oven for 10 to 15 minutes of until golden brown. You may want to rotate the baking sheet halfway through baking. Keep a close eye on the cookies after about 11 minutes. They might burn quickly.
If using just a greased and floured baking pan instead of a parchment or silicone lined pan, remove the cookies from the pan immediately after they come out of the oven. If you’ve lined you baking sheet, you’re fine to let the cookies cool on the sheet.
Tags: Cookies, puff pastry, recipe, yummy
Posted in Cookies, Recipes, Snacks | 67 Comments »
These little guys are so light, crisp and full of caramelized goodness! Your photographs are lovely, too.
You may call them elephant ears, but all I can think is: “Help me, Obi-Wan Kenobi… you’re my only hope!”
They’re so pretty. Nice little treat to whip up for a tea sort of party, eh?
These look yummy! Are they best served warm or can I put them in a plastic container and take them to a party?
I was JUST looking at my Google Reader and thought to myself “I wish there was a Joy the Baker update…” and VOILA! Ask and ye shall receive! Thanks for reading my mind, and I love the purple ring!
reminds me of Europe, my husband’s grandmother made them from scratch for us. What an ambitious lady!
They are simple and gorgeous! Thanks!
James- You’re right… maybe we should call these Star Wars cookies.
RecipeGirl- Perfect with tea!
Jenn Jones- They’re best served at room temperature and eaten the day they’re made. Good question!
Erin- Thanks! I love my big purple ring too!
Recently, I used puff pastry for the first time. I didn’t even look at brands. It may be that my grocery store only sells that one kind. I will have to shop around. Thanks for the beautiful pictures.
It can’t be this easy. It just can’t! Bring on the rolls of buttery, flaky dough and piles of sugar.
Sugar – I think you should propose that to Mr. President. Everyone gets free donuts and cookies! These palmiers are so elegant. The step-by-step pictures are really helpful – Thanks!
Pastry band-aids are the best kind. These look so fun to make. (And eat, obviously.) And at the moment, I’m in favor of anything that involves so few ingredients.
I think it’s really fun that you wear awesome jewelry while you’re baking. My rings always slide around on my fingers! And FYI elephant ears were always the best part of every childhood fair. Yum.
I am in love with that light, flakey, buttery goodness. A little puff pastry never hurt anyone, right? Thanks for the band-aid, Joy!
I love it. I know a lot of people baulk at using store bought items in recipes (”You used CAKE MIX?! Blacklisted!), but sometimes its nice to make something simple and tasty. Rolling things around in sugar? I can totally do that.
Mmm, thanks! I’ve never bought puff pastry before, but I’ve always wanted to! I’m glad now to know more about store bought puff pastry, I know I would have been totally dumb and just bought the cheapest.
Have you ever tried making chips from puff pastry? It’s amazing.
oh my….oh my something more to make. and, it isn’t difficult. probably will have to search high and low for a good puff pastry but, i will go to the fresh market first and then UKROPS… if they don’t have, i will order it. like most things around these parts i spend a lot of time ordering on line…lol. have been doing it now for 7 years since moving to central virginia(was actually thinking of doing a post regarding).
anyway…will be doing these and the paprika biscuits…yummy stuff.
thanks as always for bringing such wonderful recipes to us to try. and as always, i am most appreciative and enjoy your blog so very much
erin
oh…put my VOTE in for you as well
Oh my, these look good! And I’ve heard about the Dufour puff pastry before but haven’t seen it locally. I’ll have to check into buying it online.
A quick question. Is the “vertical” side the 8 inch or the 12 inch? They look beautiful! And I voted for you
Thanks for this tutorial, Joy! I’ve heard of Dufour but unfortunately am at a point where even Pepperidge Farm is super expensive for me. I’ll put it on the “when I’m rich” wishlist, though!
I just found your blog today and absolutely LOVE what I’ve seen/read so far.
I always buy elephant ears from a bakery near our summer home, but they are closed during the winter months. Making these elephant ears might get me through till spring when the bakery opens again!
Joy – Giant congrats to you. It’s exciting for sure.
Really great photos by the way. I’ll definitely be back.
OMG! I must have these.
Du Four rocks…but if you have a Trade Joe’s near you, they also have a very nice all butter puff pastry which is less expensive than Pepperidge Farm…I highly recommend it. It is a beautiful thing!
Thanks for sharing Joy! The palmiers look perfectly delicious!
These look utterly delicious!
Those are so adorable and delicious! Wonderful recipe and great pics!
Thanks for the step by step! They look fantastic!
so lovely. i’ve made savory ones, but never these — i used to get them all the time at the french bakery where i grew up though!
Those look amazing!
Even better is that beautiful purple ring…love it!
I love these! They look so beautiful and simple. Thanks for sharing!
Those cookies make me want a spot of tea. They look yummy and easy to make.
ooh I have puff pastry awaiting it’s fate in the freezer right now! I’m definitely going to try these out, maybe with some cinnamon and sugar.
I too love your purple ring!
So pretty and tasty. I can’t wait to try making these.
These are one of my favorite cookies! The crumbley puff pastry, the carmelized sugar, they are crunchy bits of heaven! On a side note, where would one find the lovely purple ring? Fun jewelry is also a favorite of mine.
Hi
I’ve just found out your blog…great stuff! I’ve always loved “the butterflies” (like I call them in Italy) and now I’m not there I miss it very much!You want always one more…and at the end you have to lick your fingertips, like a real child!Sweet moments
cheers Martina
I always gaze longingly at these in bakeries, thinking how tricky they must be to make. Now I’m not as afraid to try. Thanks, Joy!
We used to live in Mozambique and these were mine and my daughters favorite dessert, they don’t have good chocolate or sweets over there, but Palmiers helped in curbing the craving for sweets. Thanks for sharing the recipe.
these look so good! this is the 2nd recipe this morning that i’ve seen with puff pastry. i’ve got some in my freezer so i’ll be bookmarking this for sure.
those look delicious! i feel the same way about the negativity…. but look! equal pay!!!:
http://www.nytimes.com/2009/01/30/us/politics/30ledbetter-web.html?partner=rss&emc=rss&src=ig
now THAT deserves some celebration!
So easy, yet so good.
Elephant ears is a way better name than butterfly cookies. That’s what my Grandma has called them all my life.
I’ve never made Palmiers before but I would be willing to try this out. I like your step by step and the simplicity of this recipe. Sometimes ease and simplicity are just what we need!
Thank you so much for sharing this. I LOOOOOVE these Palmiers. They are easier than I thought. THX!
Thanks for the tip on Dufour!!! I hate that supermarket stuff.
Thank you, Joy!! You know, whenever I am having a craptastic day, I visit your site (and often when I’m not as well). You always make the day seem a bit brighter and easier to manage! Thank you for being here, blogging and sharing.
Wow! You’re right, these do look easy! I will have to fire up the oven and go on a hunt for that pastry dough!
It never occurred to me that I could make elephant ears on my own but you’ve made it look so easy. Thank you!
these are so cute & adorable! i’ve never made them before but i’ve been on a “first time for everything kick lately”, i’m gonna give these a go tomorrow
<3
what a nice tutorial! thanks alot.