Ever wondered how to make Palmiers? With this
2-Ingredient Palmiers recipe, these simple little beauties are super
easy to make! Taking advantage of prepared puff pastry, you can whip up a
batch of these classic French cookies in a flash. Serve them with coffee at
breakfast, as a tasty cookie dessert, or as an accent alongside a bowl of ice
cream. -- Any way you enjoy them, they're one positively addictive sweet treat!
Not much is easier to make than 2-ingredient Palmiers! And when considering
the fact they're made with just two simple ingredients, it's hard to believe
they deliver up so much wonderfully fabulous flavor. Airy, crisp, and sugary sweet, Palmiers
are one positively addictive treat.
Palmiers, also known as elephant ears, pig's ears, shoe-soles, and palm hearts, to name
the most common of their many names, are a traditional French pastry made
from puff pastry, and can be served for either breakfast or dessert. Well, with a cookie that's intended to be served for breakfast? -- I'm definitely in.
While that signature Palmiers' shape looks impressive and like these cookies took hours of effort to make, they're actually really easy.
Pronounced "pal-me-ays" in French, they are said to get their name because of their resemblance to a palm leaf shape. And hey, while that signature Palmiers' shape looks impressive and like these cookies took hours of effort to make, they're actually really easy.
To make these tasty little beauties, simply roll out prepared puff pastry dough and sprinkle it with a generous layer of granulated sugar. Then roll the dough up into their signature shape, slice, and bake, and you've got a batch of delicious Palmiers on your hands just waiting to be devoured.
And devour these cookies, you will. -- Because with their airy-crisp texture and delicious sweet taste, 2-Ingredient Palmiers are positively addictive.
What's to Love About This Recipe?
- Just 2 simple ingredients - Prepared puff pastry and granulated sugar are all it takes to whip up a batch of these tasty little beauties.
- Easy to make - While that signature Palmiers' shape looks like these cookies took hours of effort to make, they're actually really easy. Sprinkle prepared puff pastry dough with a generous layer of granulated sugar, roll up, slice, and bake. That's all there is to it.
- Airy & crisp - 2-Ingredient Palmiers bake up with a wonderfully airy and crisp texture.
- Fabulous flavor - It's hard to believe 2 ingredients can deliver up so much fabulous flavor! -- But they do.
Palmier Ingredients:
It takes just two simple ingredients to make Palmier cookies. To whip up a batch,
you'll need:
- Puff pastry - We use Pepperidge Farm puff pastry, found in the freezer section of the grocery store.
- Granulated sugar - A total of 2 cups is needed for the full recipe.
How to Make 2-Ingredient Palmiers:
While that signature Palmiers' shape looks impressive and like these classic cookies took hours of effort to make, they're actually really easy. Follow this step-by-step guide on how to make Palmiers, and have a tasty batch whipped up in no time.
Step 1: Roll Out Puff Pastry
For the best results in working with the dough, allow the puff pastry to thaw in the refrigerator overnight before beginning to make the Palmiers. Leave the dough in its package, and just pop the box in the refrigerator that night before baking.
Then to get started, sprinkle a surface with 1/4 cup of the granulated sugar and unfold 1 thawed puff pastry sheet onto the surface.
Remove the parchment paper from the puff pastry sheet. Sprinkle the pastry sheet with 2 tablespoons of sugar, then use a rolling pin to roll it into a 14x10-inch rectangle.
Step 2: Add Sugar Layer
Sprinkle the dough rectangle with 1/2 cup of the granulated sugar and spread the sugar into an even layer, leaving a 1/2-inch border around the edges.
With the palm of your hand, lightly press sugar into the puff pastry. Don't press too hard, just a light little bit to adhere some of the sugar to the dough.
Step 3: Score Dough
Running parallel to the short sides of the pastry sheet, use a knife to very lightly score a line across the middle of the pastry rectangle. You're not cutting through the dough here, but just making a light little guideline.
Step 4: Roll Up & Chill
Starting at one short side, roll up the pastry jelly-roll style, stopping at the score mark in the middle.
Then starting at the other short side, roll up the pastry in the same manner until it meets the other rolled side at the middle score mark.
Place the sugared dough roll in the freezer and freeze until firm, about 20-30 minutes. Freezing makes the dough easier to slice and helps the cookies keep their shape as they bake.
Also note -- A bunch of the sugar will stay on your working surface, fall out of the dough roll, etc. No worries, that's typical! Enough sugar will stay with the dough to create tasty cookies.
Step 5: Cut Into Slices
Remove the sugared dough from the freezer and slice the dough roll into 3/8-inch slices.
Step 7: Place on Baking Sheet
Place the cookie slices cut side up about 2 inches apart on parchment paper-lined baking sheets. Sprinkle the tops lightly with more sugar, using about 1 tablespoon sugar per pan.
Lining the baking pans with parchment paper is a must! (If you don't have parchment, use wax paper.) The sugar becomes very sticky as it bakes, and will leave you with a difficult mess to clean up if you leave the baking sheets unlined.
Step 8: Bake
Pop the pans in the oven and bake the Palmiers at 425℉ for 8 minutes.
Turn the cookies over and sprinkle the tops lightly with more sugar. Then bake until light golden brown, for about 3-4 minutes more.
Remove the baked cookies to a cooling rack to cool completely. Then store in an airtight container.
Then you're ready to enjoy your Palmiers! Serve them up with coffee at breakfast, as a tasty cookie dessert, or as an accent alongside a bowl of ice cream. -- But rest assured, any way you choose to enjoy them, they're one positively addictive sweet treat.
Recipe FAQs:
- Is it really necessary to freeze the sugared puff pastry dough before baking the Palmiers? - Yes. Absolutely, yes, it's necessary to freeze the sugared puff pastry dough before baking the Palmiers. Baking the dough when its super cold creates baked Palmiers that are crisp, flaky, and delicious. Baking them with room temperature or just-cool dough will lead to overbaked or chewy-textured Palmiers, which is not what's wanted with a Palmier.
- At what temperature should I bake Palmiers? - Different Palmier recipes give different baking temperatures. We find 425℉ to work best for baking Palmiers. Many recipes state 450℉, but we have had trouble with excessive browning at this temperature, and with cookies that bake up too crisp and tough. At lower temperatures, we have experienced Palmiers that are too chewy and lack a nice golden brown color.
- Can I add ground cinnamon to the sugar to make cinnamon Palmiers? - Absolutely! Add about 1/2 teaspoon cinnamon (or more or less, to taste) to the granulated sugar before sprinkling to make cinnamon Palmiers.
- How long do Palmiers keep? - Palmiers keep in an airtight container at room temperature for about 2-3 days. After that, they begin to lose their crisp texture. We do not recommend freezing baked Palmiers, as they do not retain their crisp and airy texture once thawed.
- Are Palmiers the same as Elephant Ears? - Well, yes and no. Because of their fun shape and popularity in many countries, palmier cookies are also known by many other names -- Elephant Ears being one of them. So yes, Pamier cookies are the same thing as Elephant Ear cookies. They are not, however, the same thing as the fried dough funnel cake-like elephant ears we know and love from the county or state fair.
Check out these other delicious classic cookie recipes:
Thank you for stopping by The Kitchen is My Playground. We'd love
to have you back soon!
Yield: About 45 cookies
2-Ingredient Palmiers
With this 2-Ingredient Palmiers recipe, these simple little beauties are super easy to make! Taking advantage of prepared puff pastry, you can whip up a batch of these classic French cookies in a flash. Serve them with coffee at breakfast, as a tasty cookie dessert, or as an accent alongside a bowl of ice cream. -- Any way you enjoy them, they're one positively addictive treat!
Prep time: 30 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 H & 10 M
Ingredients
- 2 sheets puff pastry, thawed
- 2 c. granulated sugar
Instructions
- Sprinkle a surface with 1/4 cup of the granulated sugar; unfold 1 puff pastry sheet onto the surface.
- Remove parchment paper from puff pastry. Sprinkle pastry sheet with 2 tablespoons of sugar. Use a rolling pin to roll into a 14x10-inch rectangle.
- Sprinkle rectangle with 1/2 cup of the granulated sugar and spread sugar into an even layer, leaving a 1/2-inch border around the edges. With the palm of your hand, lightly press sugar into the puff pastry.
- Running parallel to the short sides of the pastry sheet, use a knife to very lightly score a line across the middle of the pastry rectangle. Starting at one short side, roll up the pastry jelly-roll style, stopping at the score mark in the middle. Starting at the other short side, roll up the pastry in the same manner until it meets the other rolled side at the middle score mark. Set sugared dough roll aside.
- Repeat the above steps with the second puff pastry sheet.
- Place sugared dough rolls in the freezer and freeze until firm, about 20-30 minutes.
- Remove from freezer and slice dough rolls into 3/8-inch slices.
- Place slices cut side up about 2 inches apart on parchment paper-lined baking sheets. Sprinkle tops lightly with additional sugar, using about 1 tablespoon sugar per pan.
- Bake at 425℉ for 8 minutes.
- Turn cookies over and sprinkle tops lightly with more sugar.
- Bake until light golden brown, about 3-4 minutes more.
- Remove to a cooling rack to cool completely. Store in an airtight container for up to 2-3 days.
TRACEY'S NOTES:
- We use a package of Pepperidge Farm puff pastry, found in the freezer section of the grocery store.
- You can easily halve this recipe and use only one sheet of puff pastry from the package.
- For best results in working with the dough, allow the puff pastry to thaw in the refrigerator overnight before beginning to make the Palmiers. Leave the dough in its package, and just pop the box in the refrigerator that night before baking.
- When working through the recipe steps, a bunch of the sugar will stay on your working surface, fall out of the dough roll, etc. No worries, that's typical! Enough sugar will stay with the dough to create very tasty cookies.
- Lining the baking pans with parchment paper is a must! (If you don't have parchment, use wax paper.) The sugar becomes very sticky as it bakes, and will leave you a difficult mess to clean up with unlined baking sheets.
- Palmiers keep in an airtight container at room temperature for about 2-3 days. After that, they begin to lose their crisp texture. We do not recommend freezing baked Palmiers, as they do not retain their crisp and airy texture once thawed.
Pinned and printed! I need a cookie recipe for a event this week and I love how easy and delicious these seem. Perfect timing in sharing the recipe. #HomeMattersParty
ReplyDeleteThank you, we hope you enjoy.
DeleteThey look delicious and sound nice and easy to make! Pinned.
ReplyDeleteGreat, they are easy to make and taste great.
DeleteThis is such a great idea! Thanks for sharing at Fiesta Friday party!
ReplyDelete