Recipe

Sweet Palmiers

Crisp, caramelized puff pastry elephant ears made with just sugar and puff pastry, plus cinnamon and cocoa sugar variations.

By Matt Campbell

•

4.8

A single real photograph of golden, heart-shaped sweet palmiers with visibly caramelized sugar and flaky layers on a parchment-lined baking sheet, warm natural kitchen light

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Palmiers are the kind of pastry that looks like it took a whole afternoon, but secretly comes together with two ingredients and a little confidence. You get shatter-y, flaky layers, glossy caramelized edges, and that classic elephant ear curl that makes you feel like you should charge yourself bakery prices.

This is my favorite “I need dessert but I do not need a project” bake. Keep it simple with plain sugar, or go one notch louder with cinnamon sugar or cocoa sugar. Either way, the trick is the same: press the sugar in, fold with intention, and slice evenly so every cookie bakes up with those tidy spirals.

A single real photograph of a puff pastry log coated in sugar being sliced into even rounds with a sharp chef's knife on a wooden cutting board

Why It Works

Two ingredients, real payoff: puff pastry + sugar turns into crisp, caramelized layers with almost no prep.
Bakery-style shape: the double roll creates the signature heart and tight curls once it hits the oven.
Even browning: flipping halfway through helps the sugar caramelize on both sides instead of over-darkening on the bottom.
Flexible flavors: swap in cinnamon sugar or cocoa sugar without changing the method.

Pairs Well With

Storage Tips

Palmiers are at their best the day they are baked, when the sugar is extra snappy and the layers feel loud when you bite into them. That said, leftovers are still very snackable.

Room temp: Store in an airtight container for 2 to 3 days. Add a paper towel in the container to help absorb humidity.
Re-crisp: Warm in a 300°F oven for 4 to 6 minutes. Let cool for 2 minutes so the sugar firms back up.
Freezing (baked): Freeze in a zip-top bag for up to 1 month. Reheat straight from frozen at 300°F for 6 to 8 minutes.
Freezing (unbaked slices): Freeze the sliced rounds on a tray, then bag them. Bake from frozen, adding 2 to 4 minutes.

Common Questions

Can I re-roll puff pastry scraps for palmiers?

Yes, but keep expectations realistic. Re-rolling works, but the second batch tends to puff a little less because you are compressing the layers.

Stack scraps (do not wad them up), then press together gently.
Chill for 10 to 15 minutes before rolling so the butter stays cold.
Roll with light pressure and stop as soon as it comes together.

Why did my palmiers unravel?

Usually the log was too warm or the folds were too loose. Chill the shaped log until firm, and slice with a sharp knife using a straight down motion.

Do I need to flip them while baking?

Yes, flipping helps. At 400°F, the sugar on the bottom caramelizes fast, and flipping halfway through gives you that glossy, even crunch on both sides (and helps prevent a too-dark bottom). Flip once at about the 8 to 10 minute mark.

Can I make them less sweet?

Palmiers are a sugar-forward cookie. You can reduce the total sugar a bit, but if you go too light, you lose that glossy caramel crust. Try a thinner coating and pair with coffee or unsweetened tea.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed baking sheet
Parchment paper or silicone baking mat
Rolling pin (optional, for light rolling)
Sharp chef’s knife
Ruler or bench scraper (optional, for even slices)
Cooling rack

I love recipes that feel like a magic trick, and palmiers are exactly that. The first time I made them, I was convinced I had done something wrong because the method is basically: sprinkle sugar, fold, slice, bake. Then they came out all bronzed and glossy with those crisp edges that shatter in the best way.

Now they are my go-to when I want something that reads “special” without turning my kitchen into a science fair. Also, they are a great reminder that puff pastry is not cheating. It is strategy.

Sweet Palmiers

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 14 to 18 minutes

Total Time 45 to 55 minutes (includes chilling)

Servings About 20 cookies

Ingredients

1 sheet frozen puff pastry (about 8.8 ounces), thawed in the fridge until flexible
1/2 cup granulated sugar, plus more as needed for coating

Optional variations

Cinnamon sugar: replace 2 tablespoons of the sugar with 2 teaspoons ground cinnamon
Cocoa sugar: replace 2 tablespoons of the sugar with 2 tablespoons unsweetened cocoa powder (sift if lumpy)
Pinch of fine salt (highly recommended if you like a sweet and salty bite)

Instructions

Heat the oven. Place racks in the upper and lower thirds of the oven. Preheat to 400°F. Line 1 to 2 baking sheets with parchment.
Set up your sugar station. Pour the sugar (or your cinnamon or cocoa sugar) onto a clean counter in an even layer, about the size of your puff pastry sheet.
Coat and lightly roll. Unfold the puff pastry onto the sugar. Sprinkle a little extra sugar on top, then use a rolling pin to gently roll the sheet just enough to press sugar into the dough and even it out. Do not thin it aggressively.
Fold toward the center. Starting from the left side, fold the edge toward the center. Do the same from the right side. You are basically making two doors closing toward each other. Sprinkle a little sugar under and over the folds as you go to keep things from sticking and to build that caramel crunch.
Fold again. Repeat the same folds so each side folds in again toward the center, creating two thicker rolls that almost meet.
Close the book. Fold one half over the other like closing a book. You should have a compact log with a seam down one side.
Chill for clean slices. Transfer the log to the baking sheet and chill in the fridge for 15 to 20 minutes, until firm. This helps the palmiers keep their shape.
Slice evenly. Using a sharp knife, slice into 1/2-inch pieces. Aim for consistent thickness so they bake at the same speed. If the knife sticks, dip it in sugar or wipe it off between cuts.
Arrange with space. Lay slices cut-side up on the prepared baking sheet, leaving 2 inches between them. They spread.
Bake, then flip. Bake for 8 to 10 minutes until the bottoms are deep golden and bubbling. Flip each palmier (a thin spatula helps) and bake another 6 to 8 minutes, rotating the pans if needed, until the second side is deep golden brown and glossy. If you want extra-dark caramel edges, give them another 1 to 2 minutes, but watch closely because sugar goes from perfect to bitter fast.
Cool and crisp. Let cookies cool on the pan for 5 minutes to set the caramel, then transfer to a rack. They crisp up as they cool.

A single real photograph of freshly baked sweet palmiers cooling on a metal wire rack with visible flaky layers and caramelized sugar

Nutrition information is estimated.

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