French Elephant Ears (Palmiers): A Crisp Puff Pastry Recipe

French elephant ears, also called palmiers, are crisp, caramelized pastries made by folding puff pastry with sugar and baking it until its layers puff and turn golden. This French-style version uses ready-made pastry for an approachable bake, with a simple folding method that creates the familiar heart-like shape and crisp edges.

Ingredients

2 sheets puff pastry (1 package; 17.3 oz / 490 g total), thawed but still cold
2/3 cup granulated sugar (135 g), divided between the sheets
1/8 teaspoon fine sea salt (0.75 g), optional

Check the package directions for thawing: most frozen puff pastry is best thawed overnight in the refrigerator. The sheets should bend without cracking but remain cool and firm. If your pastry package contains a different total weight, the recipe still works; use enough sugar to coat both sides lightly rather than forcing every grain onto the dough.

Instructions

Set up the oven and trays. Line two baking sheets with parchment paper. Heat the oven to 400°F (205°C). If you have only one sheet, bake in two rounds. Arrange a little open space in the refrigerator for the pastry logs, and keep the pastry chilled until you are ready to shape it.
Coat the first sheet with sugar. Sprinkle half the sugar over a clean work surface in a rectangle slightly larger than the pastry sheet. Add the optional salt to the sugar if using. Lay one sheet of pastry on top, then sprinkle its upper surface evenly with about half of the remaining sugar. Roll gently with a rolling pin, just enough to press the sugar into the pastry and make the sheet an even rectangle about 10 by 12 inches (25 by 30 cm). Turn the pastry over once so both sides pick up sugar from the work surface. Add a little reserved sugar beneath or over the pastry if a spot is bare; avoid piling on a thick layer, which can melt out and burn.
Fold into the palmier shape. Place the pastry with a long edge facing you. Fold the left and right edges inward so they meet at the center line. Fold each side inward again, bringing the two doubled edges close together, then fold one half over the other like closing a book. The resulting long roll should have a neat, even profile. Press lightly to help it hold, but do not squeeze the layers flat. Repeat the sugar coating and folding with the second sheet.
Chill the logs. Set the folded pastry logs on a plate or tray, cover loosely, and refrigerate for 20 minutes. This firms the butter and makes clean slicing easier; warm, soft pastry can lose its shape and leak more sugar in the oven. The oven can preheat while the logs chill, so this step does not add extra time to the stated schedule.
Slice and arrange. Put one chilled log on a cutting board and use a sharp knife to cut it crosswise into pieces about 1/2 inch (1.25 cm) thick. Place each piece cut-side up on a prepared tray, leaving about 2 inches (5 cm) between them so the pastry has room to expand. Repeat with the other log. You should have roughly 36 to 40 pastries, depending on the length and thickness of the sheets. Keep the second tray or any unsliced log cool while the first tray bakes.
Bake the first tray. Bake for about 8 to 9 minutes, until the pastry is puffed and the undersides are turning golden. Carefully flip each palmier with a thin spatula; some hot sugar may be sticky, so avoid touching it. Return the tray to the oven for another 7 to 8 minutes, until both sides are deeply golden and the centers look set. The sugar should be caramelized, not black. Puff pastry varies by brand, so begin checking near the end of the first bake and shorten the second side if the edges are browning quickly.
Bake the second tray and cool. Bake the remaining pastries in the same way, for about 16 minutes total. Let each tray stand for 5 minutes, then move the pastries carefully to a rack for about 3 minutes more. They may feel slightly soft straight from the oven; the caramelized sugar firms as it cools. Allow the last batch to cool for 8 minutes before serving or storing.

Tips

Keep the pastry cool, not frozen. Cold dough is easier to fold and slice, while frozen dough can crack. If it becomes sticky as you work, return it to the refrigerator for 10 minutes rather than adding a lot of flour, which can make the finished layers less crisp.
Use parchment and watch the sugar. Caramel can stick firmly to an unlined pan, so parchment is useful here. Sugar browns quickly near the end of baking; check the color rather than relying only on the clock, and take the pastries out before the edges turn dark brown.
Make the folds even. Keep the center seam aligned and press only lightly. An uneven roll can bake into lopsided ears, but a little variation is normal and does not affect the taste. Cut with a sharp knife in a straight downward motion instead of sawing, which can squash the layers.
Adjust the sugar to your pastry. The listed amount gives a sweet, crisp coating. If your pastry is already sweetened, use less; if some sugar remains on the work surface after coating, leave it rather than forcing it onto the dough. A pinch of salt is optional but helps balance the sweetness.

Serving Suggestions

Serve palmiers once they have cooled and the sugar has set. They are lovely with coffee, tea, or hot chocolate, and their crisp texture pairs well with a bowl of fresh berries or sliced pears. For a simple dessert plate, offer two or three pastries per person with plain yogurt, lightly sweetened whipped cream, or a scoop of vanilla ice cream. Keep dips and creamy accompaniments separate until serving so the pastry does not soften.

These are also a useful addition to a brunch or afternoon tea spread because they can be baked ahead and arranged on a platter without extra decoration. If you are serving them alongside other sweets, place them near the end of the meal or on a separate plate: their caramelized sugar can be sticky, and crumbs may cling to softer pastries.

Variations

Cinnamon sugar: Stir 1 teaspoon ground cinnamon (about 2.5 g) into the sugar before coating the pastry. The spice gives the pastries a warm, fragrant flavor without changing the folding method. For a subtler note, use half a teaspoon.

Chocolate finish: Once the palmiers are completely cool, drizzle them with 2 ounces (57 g) of melted dark or milk chocolate. Let the chocolate set before stacking or storing. Do not add chocolate before baking; it can scorch during the relatively hot bake and obscure the caramelized pastry flavor.

Lightly savory: For a less sweet nibble, use about 1/3 cup sugar (65 g) and add 1/4 cup finely grated Parmesan (25 g) with a pinch of black pepper. The cheese browns faster than sugar alone, so check the pastries early and remove them when golden. This is a modern variation rather than the classic sweet palmier.

Citrus sugar: Rub 1 teaspoon finely grated orange or lemon zest (about 2 g) into the sugar before using it. Keep the zest finely grated so it distributes evenly and does not interfere with the folds. Orange works especially well with a small amount of cinnamon.

Storage and Reheating

Let the pastries cool completely before packing them, or trapped steam will soften the crisp layers. Refrigerate leftovers within 2 hours of baking in a tightly sealed container; they keep for 3 to 4 days refrigerated. The refrigerator can take some of the snap out of puff pastry, so arrange the cookies in a single layer if possible, or separate layers with parchment. If the kitchen is warm, do not leave a covered container sitting out for an extended time.

For longer storage, freeze the cooled palmiers in a freezer-safe container with parchment between layers for up to 2 months. Thaw them while still covered to limit condensation on the surface. To refresh refrigerated or thawed pastries, heat them on a parchment-lined tray in a 325°F (165°C) oven for about 5 to 8 minutes, then let them cool briefly so the sugar firms again. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); because these pastries are thin and sugary, avoid leaving them in the oven longer than needed or the caramel may darken.

Frequently Asked Questions

Are French elephant ears the same as palmiers?

Yes. In this recipe, “elephant ears” refers to French palmiers: puff pastry folded with sugar and baked into crisp, layered shapes. The name “elephant ears” is also used for other pastries, including fried dough sold at fairs, so the name can mean different things in different places. These are baked, not fried.

Can I use homemade puff pastry?

Yes. Use about 17.3 ounces (490 g) of chilled puff pastry in two similarly sized sheets. Homemade pastry may be more delicate or buttery than packaged pastry, so keep it cool and handle it gently. If it softens during shaping, chill it before cutting and baking.

Why did my palmiers spread or lose their shape?

Usually the pastry was too warm, the folds were loose, or the slices were cut unevenly. Chill the folded logs for the full 20 minutes, use a sharp knife, and leave space between pieces on the tray. A little spreading is normal as butter melts and pastry layers expand, but cold dough helps the ears stay recognizable.

Do I need to flip the palmiers while they bake?

Flipping helps both cut sides caramelize evenly, particularly in a conventional oven where the bottoms may brown faster. Wait until the pastries are puffed and the undersides have begun to turn golden, then use a thin spatula to turn them carefully. If your oven browns evenly on both sides, you can skip the flip, but check them closely because the sugar can darken quickly.

Can I shape the pastry ahead of time?

Yes. Fold the sugar-coated pastry into logs, wrap them well, and refrigerate for up to 24 hours before slicing and baking. For longer planning, freeze the wrapped logs for up to 1 month. Thaw frozen logs in the refrigerator until sliceable but still firm; do not leave them on the counter until soft, because warm pastry is harder to cut neatly.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).