Crispy, caramelized, and deliciously buttery! These cinnamon sugar palmiers just require three simple ingredients: puff pastry, ground cinnamon, and granulated sugar.
These crunchy sweet biscuits are known by many names: elephant ears, French hearts, or butterfly cookies.
Palmiers are French cookies made by folding together puff pastry dough and sugar. The sugar caramelizes during baking creating its iconic crunchy exterior; while the laminated puff pastry bakes into flaky goodness.
Ingredients
- puff pastry dough
- cinnamon sugar
- rolling pin
- ruler
Store bought puff pastry makes life easier! However, be sure to purchase one that is made with ALL BUTTER.
Stay away from the puff pastry dough made with vegetable oils and shortenings. Since this recipe uses very few ingredients, you want a puff pastry that tastes great on its own.
Puff pastry is usually sold frozen rolled up or folded into sheets. For best results, thaw in the fridge overnight before use. Or, simply follow package instructions.
Recommended Puff Pastry Brands
Frozen puff pastry packages come in a variety of weights ranging from 12 oz to 18 oz. I used a 16 oz package that contained two 8 oz puff pastry sheets.
- Dufour is a popular brand of frozen puff pastry. It’s made with all butter. However, it is on the pricier side.
- Trader Joe’s sells a very affordable option. It’s also made with all butter. I stock up on boxes whenever I see them in stock.
Recipe Tip
Puff pastry sheets are easiest to work with when cool. Try working on a marble surface or a chilled baking sheet.
Step-by-Step Assembly
- Begin by generously dusting work surface with cinnamon sugar. Place one puff pastry sheet on top of sugar. Generously coat exposed puff pastry with cinnamon sugar.
- Roll sheet to a 16×10-inch rectangle. With the longer side facing you, fold in the edges towards the middle.
- Coat exposed puff pastry with cinnamon sugar.
- Fold the edges towards the middle once again.
- Coat the exposed puff pastry with cinnamon sugar.
- Fold the right side over the left side. Coat with additional cinnamon sugar.
Recipe Tip
Brush melted butter on exposed puff pastry before coating with sugar for a richer treat!
Freeze & Bake
It is helpful to freeze the logs of assembled palmier before slicing into individual cookies. The log is much easier to slice when solid.
Make Ahead Option
Once frozen solid, the assembled sliced cookies can be transferred to an airtight container and stored in the freezer for up to one month. This way, you can enjoy freshly baked cinnamon sugar palmiers whenever you want!
Other Filling Options
Try something different! Fill palmiers with a variety of different flavors.
For savory options, fill the puff pastry with:
- pesto
- sun dried tomatoes
- shredded or grated cheeses
- flavored oil (garlic oil, truffle oil, chili oil)
For other sweet alternatives, try:
- vanilla infused sugar
- chocolate (cocoa powder or grated chocolate)
- pumpkin spice mix
- chai spice or other teas (matcha, Earl Grey, chamomile)
Serving Suggestions
This bite size treats are perfect for a dessert spread or a cookie box. I love to use them to build ice cream sandwiches.
They’re terrific served alongside a hot cup of coffee or tea, or my personal favorite- a mug of hot chocolate.
Store cooled palmiers in an airtight container at room temperature (away from heat or direct sunlight) for up to five days.
Related Recipes
Cinnamon Sugar Palmiers
Ingredients
- 16 oz frozen puff pastry, (two 8 oz sheets)
- 1 cup granulated sugar
- 1 Tablespoon ground cinnamon
- pinch kosher salt, optional
Instructions
- Defrost puff pastry sheets according to package instructions.
- Whisk together sugar, cinnamon, and salt.
- Generously dust work surface with sugar mixture. Place one puff pastry sheet over sugar. Generously coat top of puff pastry with sugar mixture. Use a rolling pin to roll dough a to 16×10-inch rectangle.
- With the longer end facing you, fold in the sides towards the middle. Coat exposed puff pastry with sugar mixture. Fold the sides towards the middle once again. Coat exposed puff pastry with sugar mixture. Fold the right side over the left side. Coat exposed puff pastry with additional sugar mixture.
- Place on a parchment lined baking sheet. Repeat with folding process with second puff pastry sheet.
- Cover assembled logs with plastic wrap. Freeze for 30 minutes, or up to overnight.
- Remove frozen logs from freezer. Using a sharp knife, slice logs into 1/2-inch thick cookies. Place sliced cookies on parchment lined baking sheet. Cover with plastic wrap. Freeze for 1 hour until solid. NOTE: At this point, once frozen, you can store sliced cookies in an airtight container and keep frozen for up to a month. Bake as directed.
- Preheat oven to 375°F. Arrange frozen palmiers on parchment lined baking sheet (or silicone mat lined sheet) about 2 inches apart. Bake for 15-18 minutes, rotating baking sheet midway, until sugar has caramelized and puff pastry is golden brown. Transfer to wire racks and let cool completely in the pans. Store in an airtight container at room temperature for up to 5 days.
Notes
- Puff pastry packages come in variety of weights ranging from 12 oz to 18 oz. I used a 16 oz package that contained two 8 oz puff pastry sheets.
- If possible, use all butter puff pastry.
- Stay away from puff pastry made with vegetable oils.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
What do you mean by rotate half way through baking? Turn the cookie sheet, or flip the cookies over?
Rotate the baking sheet (cookie sheet).
I came here, searching for a cinnamon palmier recipe, and then I saw your Savory options. Now I might buy all of the puff pastry that Trader Joe’s has.
devine