Joy the Baker

How to Make Palmiers

January 28, 2009

Palmiers

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 toute suite!

Palmiers

Palmiers

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:

Print this Recipe!

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.

Palmiers

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.

Palmiers

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.

Palmiers

Palmiers

Palmiers

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!

Palmiers

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.

Palmiers

Gently press together, like so.  Wrap in plastic wrap and refrigerate for an hour, or until cold and firm.

Palmiers

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.

Palmiers

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.


91 Comments Add A Comment

  • 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.

  • 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.

  • 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 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.

  • 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.

  • 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!

  • It can’t be this easy. It just can’t! Bring on the rolls of buttery, flaky dough and piles of sugar.

  • 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.

  • 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!

  • reminds me of Europe, my husband’s grandmother made them from scratch for us. What an ambitious lady!

    They are simple and gorgeous! Thanks!

  • 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!

  • These look yummy! Are they best served warm or can I put them in a plastic container and take them to a party?

  • They’re so pretty. Nice little treat to whip up for a tea sort of party, eh?

  • You may call them elephant ears, but all I can think is: “Help me, Obi-Wan Kenobi… you’re my only hope!”

  • These little guys are so light, crisp and full of caramelized goodness! Your photographs are lovely, too.

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