These traditional French palmiers are crisp, buttery, and wonderfully caramelized with every bite. Made with only puff pastry and sugar, these elegant pastries come together surprisingly fast and bake into beautiful golden swirls that look straight from a French bakery. Perfect with coffee, tea, or as a light dessert, palmiers are simple yet incredibly impressive.
Why You’ll Love This Recipe
Made with only two main ingredients
Ready in under 35 minutes
Perfect for beginner bakers
Crispy, flaky, and caramelized
Great for holidays, tea parties, or quick desserts
Easy to customize with spices or citrus zest
Freezer-friendly and make-ahead approved
Elegant bakery-style results with minimal effort
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 sheet puff pastry (about 250 g), thawed if frozen
1/2 cup (100 g) granulated sugar
1/2 teaspoon cinnamon (optional)
1 teaspoon orange zest (optional)
1 tablespoon vanilla sugar (optional)
Directions
Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and help the sugar caramelize evenly.
Lightly sprinkle your work surface with half of the granulated sugar. Place the thawed puff pastry sheet on top of the sugar. Using a rolling pin, gently roll the pastry into a rectangle approximately 10 x 12 inches. Press lightly so the sugar sticks to the bottom of the dough.
Sprinkle the remaining sugar evenly over the top of the pastry. If you are using cinnamon, orange zest, or vanilla sugar, add them now. Roll gently one more time to press the sugar and flavorings into the pastry.
To create the classic palmier shape, fold the two long sides of the pastry inward so they meet in the center. Fold each side inward again toward the center. Finally, fold one side over the other like closing a book. You should now have a compact rolled log.
Place the folded pastry log in the refrigerator for about 10 minutes. Chilling helps the dough firm up, making it much easier to slice neatly.
Once chilled, use a sharp knife to cut the pastry into 1/2-inch thick slices. Arrange the slices cut-side up on the prepared baking sheet, leaving space between each one because they expand while baking.
Bake the palmiers for 10 to 12 minutes, or until the bottoms become golden brown and caramelized. Carefully flip each palmier with a spatula, then bake for another 5 to 6 minutes until both sides are crisp and beautifully golden.
Remove the baking sheet from the oven and let the palmiers cool for a few minutes before transferring them to a wire rack. As they cool, they become even crispier.
Serve warm or completely cooled with coffee, tea, or hot chocolate.
Servings and timing
Servings: 24 palmiers
Prep Time: 10 minutes
Chill Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 35 minutes
Calories: Approximately 90 calories per palmier
Variations
Cinnamon Sugar Palmiers
Mix cinnamon into the sugar for a warm and comforting flavor perfect for fall and winter baking.
Orange Citrus Palmiers
Add fresh orange zest for a bright and fragrant twist that pairs beautifully with tea.
Vanilla Sugar Version
Use vanilla sugar for a subtle bakery-style sweetness and aroma.
Chocolate Drizzle
Once cooled, drizzle melted dark chocolate over the palmiers for an elegant dessert presentation.
Savory Palmiers
Skip the sugar and fill the pastry with grated cheese, herbs, or pesto for a delicious appetizer version.
Storage/Reheating
Store leftover palmiers in an airtight container at room temperature for up to 4 days. To keep them crisp, avoid storing them in the refrigerator since moisture can soften the pastry.
If the palmiers lose their crunch, reheat them in a 300°F (150°C) oven for 3 to 4 minutes. Allow them to cool slightly before serving so they crisp back up properly.
You can also freeze unbaked sliced palmiers. Arrange them on a tray until frozen solid, then transfer them to a freezer-safe container or bag. Bake directly from frozen, adding 2 to 3 extra minutes to the baking time.
FAQs
What are French palmiers?
French palmiers are flaky pastries made from puff pastry and sugar, baked until crisp and caramelized into their signature swirl shape.
Why are palmiers called elephant ears?
Their wide, curved shape resembles elephant ears, which is why they are sometimes known by that nickname.
Can I use homemade puff pastry?
Yes, homemade puff pastry works beautifully and gives the palmiers an even richer flavor and flakier texture.
Why did my palmiers spread too much?
This usually happens when the dough becomes too warm. Chilling the pastry before slicing and baking helps maintain the shape.
Can I freeze palmiers?
Yes, you can freeze them before baking. Bake directly from frozen with a few extra minutes added to the baking time.
How do I keep palmiers crispy?
Store them in an airtight container at room temperature and briefly reheat in the oven if they soften.
Can I make savory palmiers?
Absolutely. Cheese, herbs, pesto, and spices make excellent savory fillings.
What type of sugar works best?
Granulated sugar is ideal because it caramelizes beautifully during baking.
Do I need to thaw frozen puff pastry?
Yes, the pastry should be thawed but still cold for easy handling and proper puffing.
What can I serve with palmiers?
They pair perfectly with coffee, tea, hot chocolate, ice cream, or fresh fruit.
Conclusion
Traditional French palmiers prove that simple ingredients can create truly elegant results. With their crisp flaky layers and caramelized sweetness, these pastries are perfect for both everyday treats and special occasions. Whether you enjoy them plain, flavored with cinnamon, or transformed into savory bites, palmiers are quick to prepare and always impressive to serve. Once you make them at home, they may quickly become one of your favorite easy French pastries.
These traditional French palmiers are crisp, flaky, and beautifully caramelized pastries made with puff pastry and sugar. Perfect with coffee or tea, they offer elegant bakery-style results with minimal ingredients and effort.
Ingredients
1 sheet puff pastry (about 250 g), thawed if frozen
1/2 cup (100 g) granulated sugar
1/2 teaspoon cinnamon (optional)
1 teaspoon orange zest (optional)
1 tablespoon vanilla sugar (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Sprinkle half of the granulated sugar onto a clean work surface.
Place the puff pastry sheet over the sugar and gently roll it into a rectangle about 10 x 12 inches.
Sprinkle the remaining sugar evenly over the pastry. Add cinnamon, orange zest, or vanilla sugar if using.
Roll lightly again so the sugar adheres to the pastry.
Fold both long sides inward to meet in the center. Fold each side inward again, then fold one side over the other like a book.
Refrigerate the folded pastry log for 10 minutes to firm up.
Slice the chilled log into 1/2-inch thick pieces.
Arrange the slices cut-side up on the prepared baking sheet with space between each piece.
Bake for 10 to 12 minutes until golden brown underneath.
Flip each palmier carefully and bake for another 5 to 6 minutes until crisp and caramelized on both sides.
Allow the palmiers to cool slightly on a wire rack before serving.
Notes
Keep the puff pastry cold for easier handling and better puffing.
Chilling the folded dough before slicing helps maintain the classic shape.
Store in an airtight container at room temperature for up to 4 days.
Reheat briefly in the oven if the palmiers lose their crispness.
Try savory variations with cheese, herbs, or pesto instead of sugar.
