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Palmiers a.k.a. Elephant Ears Recipe

These elephant ears cookies are so light and crisp. There are only 2 ingredients if you buy pre-made puff pastry. Kids (and husbands) just love them!

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These elephant ears cookies are so light and crisp. It’s so easy a caveman can do it. Really! There are only 2 ingredients if you buy pre-made puff pastry. Kids (and husbands) just love them! Vadim and I gobbled these up in 2 days.

Ingredients Elephant Ears:

1 cup white sugar
2 sheets (1 package) Pepperidge Farm puff pastry, thawed
Pinch of kosher salt (optional)

What you will need:

Parchment paper to line the cookie sheet.

How to Make Elephant Ears:

Preheat the oven to 450°F.
1. Mix together sugar (and kosher salt). Pour 1/2 cup of sugar mixture on a flat surface such as a large wooden board. Unfold one Puff pastry sheet onto the sugared surface and spread 1/4 cup sugar over the top. With a rolling pin, roll the pastry sheet to about a 13″ square, pressing the sugar into the dough.

Elephant Ears

2. Fold 2 opposite sides into the center.

Elephant Ears-2

3. Fold again and close like a book (you should have 8 layers total).

Elephant Ears-3

4. Cut the pastry log into just under 1/2″ pieces.

Elephant Ears-4

5. Arrange on a cookie sheet lined with parchment paper.

Repeat with the second puff pastry sheet.

These elephant ears cookies are so light and crisp. There are only 2 ingredients if you buy pre-made puff pastry. Kids (and husbands) just love them!

6. Bake for 6 minutes until the bottoms of the cookies are golden brown and caramelized. Flip the cookies over and return to the oven for another 4 to 5 minutes until golden brown on the other side. Remove from the baking sheet to cool.

Notes:

You can thaw puff pastry on the counter according to package instructions and then stick it in the fridge until ready to use, OR you can thaw in the fridge overnight.
You may not be able to see if the bottom is caramelized until you flip one over.
Once they are cooled to room temp, they keep well in an airtight container or ziploc bags.

Palmiers a.k.a. Elephant Ears Recipe

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
These elephant ears cookies are so light and crisp. There are only 2 ingredients if you buy pre-made puff pastry. Kids (and husbands) just love them!
These cookies are so light and crisp. It's so easy a caveman can do it. Really! There are only 2 ingredients if you buy pre-made puff pastry. Kids (and husbands) just love them! Vadim and I gobbled these up in 2 days. Cost to Make: $4 to $5 Servings: 40 to 45 cookies
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5
Servings: 40 -45 cookies

Ingredients

  • 1 cup white sugar
  • 2 sheets 1 package Pepperidge Farm puff pastry, thawed
  • Pinch of kosher salt optional

What you will need:

  • Parchment paper to line the cookie sheet.

Instructions

Preheat the oven to 450°F.

  1. Mix together sugar (and kosher salt). Pour 1/2 cup of sugar mixture on a flat surface such as a large wooden board.
  2. Unfold one Puff pastry sheet onto the sugared surface and spread 1/4 cup sugar over the top.
  3. With a rolling pin, roll the pastry sheet to about a 13" square, pressing the sugar into the dough.
  4. Fold 2 opposite sides into the center. Fold again and close like a book (you should have 8 layers total).
  5. Cut the pastry log into just under 1/2" pieces and arrange on a cookie sheet lined with parchment paper. Repeat with the second puff pastry sheet.
  6. Bake for 6 minutes until the bottoms of the cookies are golden brown and caramelized. Flip the cookies over and return to the oven for another 4 to 5 minutes until golden brown on the other side. Remove from the baking sheet to cool.

Recipe Notes

You can thaw puff pastry on the counter according to package instructions and then stick it in the fridge until ready to use, OR you can thaw in the fridge overnight. You may not be able to see if the bottom is caramelized until you flip one over. Once they are cooled to room temp, they keep well in an airtight container or ziploc bags.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Yelena
    September 15, 2013

    He sure did lol!:) Reply

  • Yelena
    September 14, 2013

    I made two batches of these cookies the other day for a party and i left them to cool and went to Take a shower, when i came back almost half of them were gone and my husband was standing licking his fingers and he was like you are not taking these nowhere, they are the best cookies ever lol! I was so surprised because he is not that easy to please with food. Thank you for this super easy recipe! Everything ive tried from your blog turned out great so far:) Reply

    • Natasha
      natashaskitchen
      September 14, 2013

      That’s hilarious. Did he have a guilty look on his face? These are actually my hubby’s fave cookies. I should make them for him again soon 🙂 Reply

  • Oksana
    September 5, 2013

    Yes, they were soft but golden brown. They didn’t come out like the ones you have pictured. Oh well, maybe this recipe isn’t for me. :/ Reply

    • Natasha
      natashaskitchen
      September 5, 2013

      The only other thing that I could think of was maybe the type of dough that you used. What brand was it? Reply

  • Oksana
    August 29, 2013

    My cookies came out really soft for some reason – I baked at 450 for 9 mins on one side and then another 9 on the other. Anyways, these were really good! 🙂 Reply

    • Natasha
      natashaskitchen
      August 29, 2013

      Were they a golden brown? Reply

  • Linda lara
    December 18, 2012

    Hi!these cookies look yummy!!will do it tomorrow..my hubby is fr Kazakstan & I’m a Malaysian..He had just opened a restaurant serving Central Asia Cuisine..I had learnt few dishes/desserts fr my mother In law & sister inlaws..2 days ago, I did your birds milk recipe..it’s so delicious!!Just one question about this cookies..if I store them at the cake counter will it be ok? Reply

    • Natasha
      natashaskitchen
      December 18, 2012

      Hi Linda! Yes if you store them at room temp, they will be fine ;). Central Asian Cuisine? Wow! Sounds like quite a culinary adventure! Reply

  • Irina
    October 13, 2012

    Thanks for posting this! Veeery yummy !!! Reply

    • Natasha
      natashaskitchen
      October 13, 2012

      You’re most welcome. I always get excited when someone tries and likes a recipe 🙂 Reply

  • Meg
    August 22, 2012

    mmm… these look so good! i’ve had them before and loved them, i didn’t realise they were so simple, thank you! Reply

    • Natasha
      natashaskitchen
      August 22, 2012

      You’re welcome. Hope they are as good (and better ;)) as you remember them! Reply

  • Kristina
    March 25, 2012

    made these the other day. LOVED THEM!!! my cuzin goes “who bought those yummy cookie things?” 🙂 thank you so much for the recipe. i also sprinkled one with cocoa powder and it added this interesting(subtle) flavor 🙂 Reply

    • Natasha
      natashaskitchen
      March 25, 2012

      Hmmm, that’s very creative! I’ll have to give it a shot next time. These are my hubbies favorite cookies. You must have done a great job if someone thought they were store-bought! Nice! Reply

  • Scott A
    August 27, 2011

    Oh my! I just got back from spending a summer in Ukraine and I had these all the time, but I’d never made them, only bought them (They came in big yellow boxes that you could get for a few grivens and then feed an army with). I didn’t think i’d ever see a recipe for them outside of Ukraine, but it looks like you have a great one here! Thanks for posting this! Reply

  • Anastacia
    July 18, 2011

    Hm I need to try these. A Spanish lady gave me a different recipe and it is really tasty as well. Bring oil in a pan to a boil and put a tortilla in it..It will puff up and when golden flip to the other side for a little bit. After taking them out dab them with paper towels to remove excess oil. Mix sugar with cinnamon and top. Very yummy and easy. 🙂 Reply

  • Val
    May 31, 2011

    im baking these right now, they smell so good and are so easy!! thanks for the recipe! Reply

  • Natalia K
    December 29, 2010

    I ate all of these from the box of cookies we got at the Christmas banquet. They’re yummy, and I didn’t realize they’re so easy to make! I’m adding them to my file of cookie/pastry recipes. Thanks for posting. Reply

  • Svetlana
    December 26, 2010

    I love these cookies! I’m not the biggest fan of frosting and “American cakes” so I love the simple pastries. I have made these a few time for my husband and our family Christmas party, they were a HIT! Everyone loved them as much as we did….I use a little less sugar and cut them into larger slices so that they “puff” up more! Reply

    • Natasha
      December 26, 2010

      So glad you enjoyed them. They are my husbands favorite cookies too. He can eat half the batch when I make them, so they become a “dangerous” cookie in our house. Reply

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