These cookies are so nostalgic for me and are one of my favourite all-time puff pastry cookies in the world. My grandma would call them elephant ear cookies but their official name is “Palmier” cookies from their French origin. These are flakey, buttery and sweet and everything you want in a puff pastry dessert, and more. They also only happen to be two ingredients so I’m making this extremely simple for you. This recipe makes 12 cookies but feel free to double it. You will need:
Puff Pastry “Elephant Ear” Cookies — Palmier Cookies
- 1 10 by 10 inch puff pastry roll
- granulated white sugar
- Pre-heat oven to 425F. On a wooden board sprinkle granulated white sugar all over. Defrost the puff pastry as per the package instructions, I left mine on the counter for 30 minutes or so and it was perfect.
- Unroll the puff pastry sheet and roll it into the sugar on each side and gently press. Tightly roll the bottom of the pastry toward the middle, stopping at the center, then roll the top of the pastry to meet in the centre as well or you can simply fold it like I did — both methods work. You can roll each side or fold it.
- Cut it into 12 equal pieces and place them onto a cookie sheet lined with parchment paper or use a silicone mat. Make sure they look like little hearts facing you.
- Bake for 15 minutes, flip them and bake for another 5-10 minutes or until golden. Enjoy and please share this recipe with your loved ones.