Palmiers
Palmiers (also called elephant ears, palm leaves, or pig's ears) are crisp, caramelized cookies made by rolling puff pastry through granulated sugar, folding both sides toward the center into a tight scroll, then slicing into thin rounds that puff and caramelize into a shiny, layered palm-leaf shape when baked.
Varieties
Some bakeries make a savory version using cheese and herbs instead of sugar, folded the same way but baked until golden rather than deeply caramelized; these are sometimes called cheese palmiers and served as an appetizer rather than a dessert.
Buying tips
Choose palmiers that look glossy and deeply caramelized rather than pale, since even coloring means the sugar melted and crisped properly. Avoid any that feel soft or look greasy, both signs of underbaking or stale butter in the dough.
Substitutes
Cinnamon-sugar puff pastry twists — 1:1
Uses the same dough and sugar coating, just twisted instead of scrolled; delivers nearly identical flavor and crunch.
Sable Breton (French butter cookies) — 1:1
Denser and shortbread-like rather than flaky, but similar richness and works as a coffee-side substitute.
Almond biscotti — 1:1
Firmer and drier with less caramelized sweetness; better for dunking than for garnishing plated desserts.
Shortbread cookies — 1:1
Buttery and crumbly rather than crisp and layered, but a reasonable stand-in for casual dessert service.
Crushed graham crackers with sugar — to taste
Works only as a crumble topping in place of crushed palmier pieces, not as a standalone pastry; texture and shape are completely different.
Storage
Store cooled palmiers in an airtight container at room temperature for up to 5 days; they lose their crispness quickly if exposed to humidity, so skip the refrigerator. For longer storage, freeze baked palmiers in a single layer, then transfer to a freezer bag for up to 2 months and recrisp in a 350°F oven for 3-4 minutes before serving.
How to use
Serve alongside coffee, tea, or dessert wine as a simple pastry, crumble over ice cream or panna cotta for crunch, or stand upright as a garnish in mousse or trifle. They're also good sandwiched with whipped cream or dipped halfway in melted chocolate.
What it pairs with
Pairs well with espresso, black tea, or a glass of sweet dessert wine like Sauternes; also good crushed over vanilla ice cream, lemon curd, or fresh berries for textural contrast.
Nutrition
A standard palmier is mostly butter, flour, and sugar, so a single piece runs roughly 60-90 calories depending on size, with little protein and no significant vitamins or minerals; treat them as an occasional treat rather than a nutrition source.
FAQ
What's the difference between a palmier and an elephant ear?
They're essentially the same pastry. Elephant ear is the more common name in the US for the folded, sugared puff pastry cookie, while palmier, French for palm tree, is the term used more often in bakeries and cookbooks.
Can I make palmiers with store-bought puff pastry?
Yes, and most home bakers do. Keep the pastry cold but pliable, since sugar rolled into warm dough softens too much and won't hold its shape when sliced.
Why did my palmiers turn out soggy in the middle instead of crisp?
This usually means the rounds were sliced too thick or the oven wasn't hot enough, generally 375-400°F, to melt and caramelize the sugar all the way through before the outside burned.
Can palmiers be made ahead and frozen unbaked?
Yes. Roll, sugar, and slice the dough, then freeze the rounds in a single layer on a tray before transferring to a bag. Bake straight from frozen, adding one to two minutes to the bake time.
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