Palmier Cookie or Elephant Ears Cookies as some people call it are crunchy puff pastry sweet cookie rolled, cut and baked until perfectly crispy.
It’s always nice to be able to make a cookie that only requires few ingredients and steps, right? If you agree with me, then you should give this cookie a try. 4 ingredients cookie, you can even make it 3 if you don’t like nuts, it’s simple, easy, adorable and addictive. Let’s just say, one or two is not enough. I often baked chocolate chip cookies Just because they are my favorite, but for a change I thought I’d make something different. It’s always nice have variations of cookies especially during the holiday season when I make my edible gifts. Edible gifts for me are fantastic, who wouldn’t want to receive nicely wrapped assortment of cookies and sweet treats? Besides for me it feels more personal and specialized, and I like that. This cookie will definitely pop in the cookie platter because of its unique shape and taste. This cookie was made using puff pastry dough instead of regular cookie dough. Either homemade or store-bought will work out just fine but o be honest, I find store-bought convenient for this cookie recipe, all you have to do is to roll out the puff pastry, brush with butter sprinkle sugar, roll back again then cut. It’s sounds pretty simple, because it’s really simple as you can see from the video.
Make-ahead and Freeze
You can make this cookie ahead of time, wrap and freeze it after cutting and bake frozen on the day that you need it. I would say make a big batch (about 2 rolls of puff pastry) then freeze them all, you’ll be thankful and relieved how convenient it is to have this cookie available in the freezer especially during holiday season where things could get really busy.
High Temperature, Long Baking Time
Whenever you use puff pastry, one rule of thumb is it should be really cold even frozen is better and the oven should be really hot for the puff pastry to puff-up nicely. That’s the same rule we are applying here. I had mine chilled about 1 hour in the freezer before I baked it, it took me 25-30 minutes to get the shape stable and the texture crunchy. Some recipe call for baking it 11 minutes but that didn’t work for me as the cookies are still soft so I had to extend the baking time until the cookies are in a crunchy crispy state.
Use High-Rim Baking Sheet
Since puff party contains a lot of butter, you will see a pool of oil on the cookie sheet, this is why it is important to use a cookie sheet with high sides so that the oil will not slide down when you take gel cookie out from the oven. It’s also for your safety, you don’t want to get yourself burn with those hot oil. If you did not roll the cookie tightly, the cookies will slightly open up but do no panic. This can be fixed easily. Once you take cookie out from the oven, slightly push back both ends of the cookie towards the center, do this for all the cookie that spread out too much, then return to the oven.
- 1 Roll Puff Pastry
- 4 tbsp butter (divided: 3 tbsp brushing inside, 1 tbsp brushing top)
- 3 1/2 tbsp granulated sugar (divided: 2 tbsp inside, 1 tbsp top)
- 3 tbsp toasted chopped pecans
- 1 tbsp brown sugar
- 2 tbsp granulated sugar
- 1/4 tsp Cinnamon (or more for stronger flavor)
- Thaw the Puff Pastry (if frozen): If your puff has been in the freezer, place it in the refrigerator to thaw overnight. Alternatively, place it on the counter to thaw, but keep an eye on it, you do not want it t be too soft and wet. Once the pastry is pliable, but still cool, it’s ready for use – about 30 minutes.
- Roll Out The Puff Pastry: If using store-bought dough, lightly roll the dough just enough to even out the seams. If using homemade dough, roll the dough out to a rectangle that is 1/8 to 1/4 inches thick and about 10″ x 15″ size.
- Sprinkle with sugar: Sprinkle half of the sugar in an even layer over the surface of the dough. Roll over it lightly with a rolling-pin to press the sugar into the dough. Flip and do the same for the other side.
- Filling (if using): Sprinkle desired filling, I used chopped walnuts
- Fold or Roll the Sides Inward: Fold or roll the left and the right sides of the dough inward so they meet in the middle.
- If Rolling: Roll both end towards the center (like shown in the video). This will make a long rounded log shape.
- If Folding: Fold the left and the right sides of the dough inward so they meet in the middle (like an open book). Then fold the left side over the right side ( or vice versa) like closing a book. This should make a very long, flat length of dough with the first two folds sandwiched in the middle.
- Refrigerate 30 minutes: Transfer the log to a baking sheet. Cover with plastic wrap and chill in the freezer for 30 minutes to give the dough time to firm up. This will make them easier to cut and also help them puff better in the oven.
- Heat the oven to 425°F. Place a rack in the middle position.
- Slice into cookies: After chilling, transfer the log back to the work surface. Use a sharp knife to slice the log across into cookies roughly 1-inch wide.
- Transfer to baking sheet: Transfer the cookies to a parchment-lined baking sheet, laying them cut-side up. Brush top with egg wash then sprinkle the cookies with more sugar, if desired. Make sure to space the palmiers a few inches apart — they will puff quite a lot in the oven. Bake in batches if necessary; place the un-baked cookies in the fridge to chill between batches.
- Bake for 25 to 30 minutes, until dark golden and crispy. The cookie will harden and gets crispier as it cool. Take it out from the oven at 15 minutes and slightly push each Palmiers towards the center to make it tight as it will expands and open up. Dry the baking sheet using a paper towel to remove excess butter, it will create a puddle of melted butter because of the puff pastry but this is normal, so don’t worry. Return to the oven and bake for the remaining time or until just browned and crispy (more or less 25 – 30 minutes, start checking at 20 minutes and adjust baking time at 5 minutes interval if necessary).
- Let Cool: Let the palmiers cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely. They will become crispier as they cool. Palmiers are best the day they are made, but can be stored in an airtight container for several days. They will gradually lose their crispiness over time.
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