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.
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Yum! Could you just ship me those palmiers?!!? LOL They look so flaky and delish:)
These look so delicate! I bet they were delicious.
Can’t believe how easy they are to make! Not to mention so cheap and delicious! Thanks!!!!!
Love puff pastry! Saw a recipe recently which was a savory palmier using cheddar and bits of ham. Have you ever tried anything like that?
Thanks!
I love that purple ring! I have one exactly like it in red. I got mine from Forever21, did you?
You don’t eat rings. But… I HAVE ONE TOO! BUT MINE IS GREEN ! =D
I got mine from Forever21 too.
I just made these and can vouch for a) ease of baking and b) taste (out of this world!).
From a non-domestic : THANK YOU
I make a savory version of these as appetizers at dinner parties!! They are delicious!!
I’ve made these before but not with the pastry dough you mention. I’ll try to find it and make again. Photos are fab as always! Carmen
I just tried these for Parisian Thanksgiving (wine, cheese, pastries, gluttony), and they were so simple!! I stuck my puff roll in the freezer for about 15 minutes and they cut just fine, I baked for 8 minutes, turned, baked 4 more minutes. Amazing. Thank you for this. I also brushed them egg wash right before they went into the oven, for funsies.
thanks so much for this! i just tried this for my family and they loved it. i won’t have to buy it anymore at the local bakery. i will be making more tomorrow for valentine’s day.
They look fantastic.! Thank you for sharing such a detailed account of how you made them.
Rob
Those Palmiers look amazing ! (Y)
I tried them with demerara brown sugar bit they didn’t get so beautifully golden like yours. I will try them again using regular granulated sugar like you did. I also filled them with some finely chopped pecans and added my Arabic touch with some rosewater.
My friend and I just started blogging to posting our humbled experiences on our recently evolved passion, baking <3. We get inspired from wonderful other blogs such as yours. I will share my Palmiers experience on the blog soon. Hope you could find some time to look at it and tell us your thoughts. :)
lost with words…
Amazing :)
These look good! :) I don’t use as much sugar in my palmiers, I think that’s why yours looks yummier!
My grandma used to make the most fantastic palmiers. She told me that she used a special glaze on them, and she told me that when i was old enough (16) that she would tell me the “secret Holmes family glaze”. But just a few months ago, she died. And i just remebered the secret glaze after looking at your recipe (which looks fantastic by the way!), so i was wondering if you knew a glaze for these (maybe something with honey?) Thank You!
My nana used to brush her elephant ears with a glaze before baking. I think it was brown sugar, a little molasses, ginger and a teaspoon or two of water. Half way thru baking you have to flip them carefully and brush them again. I would definitely use silpat mats. You could probably used corn syrup instead of molasses and swap out the ginger for cinnamon or whatever flavor evokes the Holmes family spirit! Happy Holidays!
Joy, your recipe and instructions were great. Mine turned out exactly as yours did and I kept a close eye on them when they were in the oven, so gorgeous. They’re surprisingly easy to make, I think I’ll make this often,
Thanks for a brilliant recipe. This is so much better than the one I tried before. I’ve just posted my version on my blog and linked back here. Hope that’s ok.
Your recipe, Photos and instructions were very helpful. Since it looked very easy, I made some adding; before the sprinkle the remaining sugar on the top of the pastry , I add some cinnamon and mandarin orange zest .They came out lovely . Thank you for sharing this recipe.
appreciate it, thank you for everything I enjoyed
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