Palmiers
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Transform your kitchen into a French bakery with simple yet elegant heart-shaped palmiers—buttery, flaky pastries layered with caramelized sugar.
Palmiers, pronounced “pahl-me-ay” and affectionately known by various names like elephant ears, butterfly cookies, or French hearts, are a quintessential French pastry. They’re typically made from two simple ingredients: sugar (sometimes flavored with spices or citrus zest) and puff pastry, a dough celebrated for its many buttery layers. I first learned to make these treats in culinary school as a clever way to use up leftover puff pastry—one of many lessons in the zero-waste philosophy of professional restaurant kitchens. But with the convenience of good-quality store-bought puff pastry, readily available in the freezer section of most grocery stores, palmiers are incredibly easy to whip up at home just because. The process is simple: sprinkle a generous amount of sugar over thawed puff pastry, roll, slice, and bake. Watch as they puff up into golden, caramelized spirals in the oven, their flaky layers unfurling into whimsical heart shapes—perfect for holiday cookie platters or as a delicious companion to your morning coffee.
“The best Palmier recipe! I have tried many. This was so easy!”
What You’ll Need To Make Palmiers
Find the printable recipe with specific measurements below.
- Granulated Sugar: A key ingredient in palmiers, providing not only sweetness but also a caramelized texture when the pastries bake. The sugar crystals caramelize under heat, giving the Palmiers their characteristic golden, crispy exterior.
- Cinnamon: Pairs beautifully with sugar and adds a subtle warmth and spiciness that enhances the overall taste of these pastries.
- Salt: Crucial in balancing the sweetness of the sugar and enhancing the flavors of the other ingredients.
- Puff Pastry: The base of your palmiers, providing a light, flaky texture that is essential for these pastries. Using frozen puff pastry makes this recipe more convenient and accessible, as it’s ready to use after thawing. The quality of the puff pastry can greatly impact the texture of the pastries, so choose a high-quality brand like Pepperidge Farm or Dufour.
Step-by-Step Instructions
Preheat your oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. In a small bowl, combine the granulated sugar, cinnamon, and salt.
Mix to combine.
Sprinkle a clean surface with 2 tablespoons of the cinnamon-sugar mixture. Unfold one of the puff pastry sheets over the sugared surface.
Roll it out slightly to a 9×12-inch rectangle, doing your best to smooth out the creases.
Sprinkle ¼ cup of the cinnamon sugar mixture evenly over the pastry. Using the rolling pin, roll over the sugar a few times to press into the pastry.
Roll short sides of the dough toward center, so they meet in the middle.
Flip the rolled pastry over and gently press together on the sides with your hands to form a compact roll about 2 inches in diameter. Then repeat with the remaining pastry and cinnamon-sugar mixture.
Using a sharp knife and sawing motion, cut the rolls into about ½-inch slices.
Place the slices on the prepared baking sheets, spacing them about 2 inches apart. If the rolls unravel a bit in the process, just roll them back together. Keep any additional rolls chilled in the refrigerator until you’re ready to bake them.
Bake for 12 minutes. Remove the pan from the oven and, using a metal spatula, carefully flip the palmiers over. Note that the caramelized sugar makes them extremely hot, so don’t use your fingers to nudge them onto the spatula; use another utensil, such as a small spoon, if necessary.
Place the pan back into the oven for another 5 to 6 minutes, until golden, puffed, and nicely caramelized on both sides.
Allow the palmiers to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining rolled dough.
Frequently Asked Questions
Palmiers can be prepared up to the slicing stage a day in advance. Once sliced, arrange them on a baking sheet, cover with plastic wrap, and refrigerate until you’re ready to bake. For freezing, prepare and slice the palmiers as per the recipe, then place the slices on a parchment-lined baking sheet without them touching. Freeze until firm, which should take a few hours. Once frozen, transfer the palmiers to a freezer-safe container, with layers separated by parchment paper, and freeze for up to 3 months. When you’re ready to enjoy your palmiers, bake them straight from the freezer on a parchment-lined baking sheet, allowing a few extra minutes in the oven since they’ll be baking from frozen.
Palmiers are best when eaten fresh, ideally on the day of baking. However, you can store them in an airtight container at room temperature for up to 3 days. To maintain their crispness, avoid storing them in humid environments. If they start to soften, you can briefly reheat them in a hot oven for a few minutes to restore some of their crisp texture.
Absolutely! Instead of using sugar and cinnamon, try spreading a thin layer of pesto sauce or tapenade over the puff pastry. You can also add grated cheese, such as Parmigiano Reggiano, cheddar or gruyère, as well as herbs like thyme or rosemary for extra flavor. Roll the pastry as usual and slice into palmiers. These savory versions are great as appetizers or snacks.
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Palmiers
Transform your kitchen into a French bakery with simple yet elegant heart-shaped palmiers—buttery, flaky pastries layered with caramelized sugar.
Ingredients
- ¾ cup granulated sugar
- 1½ teaspoons ground cinnamon
- ⅛ teaspoon salt
- 1 (17.3-ounce) package (2 sheets) frozen puff pastry, thawed (Pepperidge Farm recommended)
Instructions
- Preheat your oven to 400°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
- In a small bowl, mix the granulated sugar, cinnamon, and salt.
- Sprinkle a clean surface with 2 tablespoons of the cinnamon-sugar mixture. Unfold one of the puff pastry sheets over the sugared surface. Roll it out slightly to a 9x12-inch rectangle, doing your best to smooth out the creases.
- Sprinkle ¼ cup of the cinnamon sugar mixture evenly over the pastry. Using the rolling pin, roll over the sugar mixture a few times to press into the pastry.
- Roll the short sides of the dough toward center, so they meet in the middle. Flip the rolled pastry over and gently press together on the sides with your hands to form a compact roll about 2 inches in diameter. Repeat with the remaining pastry and cinnamon-sugar mixture.
- Using a sharp knife and sawing motion, cut the rolls into about ½-inch slices. Place the slices on the prepared baking sheets, spacing them about 2 inches apart. If the rolls unravel a bit in the process, just roll them back together. Keep any additional rolls chilled in the refrigerator until you're ready to bake them. Bake for 12 minutes. Remove the pan from the oven and, using a metal spatula, carefully flip the palmiers over. Note that the caramelized sugar makes them extremely hot, so don't use your fingers to nudge them onto the spatula; use another utensil, such as a small spoon, if necessary. Place the pan back into the oven for another 5 to 6 minutes, until golden, puffed, and nicely caramelized on both sides.
- Allow the palmiers to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining rolled dough. Store the cooled palmiers in an airtight container at room temperature. These treats are best enjoyed on the day they are baked but will keep for a few days.
- Make-Ahead/Freezer-Friendly Instructions: Palmiers can be prepared up to the slicing stage a day in advance. Once sliced, arrange them on a baking sheet, cover with plastic wrap, and refrigerate until you're ready to bake. For freezing, prepare and slice the palmiers as per the recipe, then place the slices on a parchment-lined baking sheet without them touching. Freeze until firm, which should take a few hours. Once frozen, transfer the palmiers to a freezer-safe container, with layers separated by parchment paper, and freeze for up to 3 months. When you're ready to enjoy your palmiers, bake them straight from the freezer on a parchment-lined baking sheet, allowing a few extra minutes in the oven since they'll be baking from frozen.
- Pro Tip: The pastry should remain cold throughout the rolling and slicing process. If at any point it becomes too warm to easily work with, pop it in the fridge for a bit until cool.
Nutrition Information
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- Serving size: 1 palmier
- Calories: 100
- Fat: 6 g
- Saturated fat: 2 g
- Carbohydrates: 12 g
- Sugar: 5 g
- Fiber: 0 g
- Protein: 1 mg
- Sodium: 50 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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This is a fantastic recipe. Made exactly as written and they were delicious! Can’t wait to try a savory version. I am thinking about one with Parmesan and sautéed and finely minced mushrooms.
Jenn, these look absolutely delicious. Can these be wrapped with plastic wrap and refrigerated after being rolling up and sprinkling with sugar, and then sliced and baked a few days later?
I’m so glad to have discovered your website! Thank you for sharing all of these wonderful recipes.
So glad you like the recipes! You can assemble and refrigerate them, but I wouldn’t store them for more than a day before baking. Hope you enjoy!
Made them. They look great. The video was very helpful.
The best Palmier recipe! I have tried many. This was so easy!
Has anyone made these with nuts? I am thinking toasted chopped pecans or maybe even sliced almonds.
Curious why you use Pepperidge Farm here instead of DUFOUR since the latter is made with butter.
Dufour would work beautifully here. I use Pepperidge Farm because it is the most readily available.
These were delicious, and so easy to make! I was wondering if anyone has ever made a dinner bread out of these. It seems to me that substituting flaky salt and herbs for the sugar and cinnamon would yield a crunchy, tasty element to a variety of meals.
Glad you enjoyed, Bonnie! I think a savory version would be delicious — I’d probably go with pesto and/or Parmigiano Reggiano or Pecorino Romano cheese with salt and herbs.
Jenn, is it possible to make these and freeze them?
Hi Nancy, Sure I think they’d freeze nicely. Enjoy!
Thank you for such an interesting recipe. Is there a savory version that could be used for an appetizer?
Hi Roberta, There are so many savory versions! You can poke around online for different recipes, but many use pesto and Parmigiano Reggiano cheese.