Elephant Ear Cookies
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.
Servings: 12 Cookies
Ingredients
- 1 puff pastry 10 by 10 inch roll
- granulated white sugar or cinnamon sugar
Instructions
- Defrost the puff pastry as per the package instructions. I left mine on the counter for 45 minutes and it was perfect.
- Preheat the oven to 425F. On a wooden board, sprinkle granulated white sugar all over.
- 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 and optionally pinch the middle together so they hold their shape.
- Bake for 15 minutes, flip them and bake for another 5-10 minutes or until golden. Enjoy!
Video
Nutrition
Calories: 112kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 51mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 0.2IU | Calcium: 2mg | Iron: 1mg
