These puff pastry elephant ear cookies known as “Palmier” cookies are so nostalgic for me. These cookies are one of my all-time favorite puff pastry cookies in the world. My grandma would call them elephant ear cookies, but their official name is “Palmier” cookies traditionally originating in France. The cookies are flakey, buttery and sweet which is everything you want in a puff pastry dessert, but more. They also only happen to be two ingredients so I’m making this extremely simple for you. This recipe makes 12 cookies so feel free to double it.
Elephant Ear Cookies
- 1 10 by 10 inch puff pastry roll thawed as per instructions
- granulated white sugar or cinnamon 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 45 minutes and it was perfect.
- Unroll the puff pastry sheet, roll it into the sugar on each side and gently press. Now tightly roll each side of the puff pastry towards the middle or you can simply fold it like I did — both methods work. Both sides should meet at the middle.
- 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 when 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.