What Is a Palmier? A Simple Recipe

If you’re craving a crisp and crunchy pastry that gives way to a deliciously tender and buttery center, look no further than palmiers. These delicate, golden-brown French treats are puff pastry heaven, striking the perfect balance between simplicity and sophistication, and made with just a few humble ingredients: flour, water, salt, butter, and sugar.

Let’s take a closer look at the history of palmiers, the secrets to achieving the perfect crispness and golden hue, and the delicious variations that make this classic treat a favorite around the world.

Unfolding the Layered History of Palmiers

For most, palmiers are synonymous with French pastry-making—a delightful treat you may stumble across when passing a boulangerie. The name palmier, after all, is French for “palm leaf,” a nod to the way the delicate folds of the pastry resemble a palm leaf, but their history is a little more complicated than that.

Though their exact origins are uncertain and no one person is credited, palmiers likely emerged at the turn of the 20th-century Austria or France as a way to repurpose leftover puff pastry. Presumably though, their roots run much deeper. The concept of laminated dough—which gives palmiers their signature crisp, flaky layers—dates back even further, with early versions found in ancient Middle Eastern pastries like phyllo.

Palmiers are also known by different names, suggesting a wider command in geography. You might hear them referred to as elephant ears, little ears (Russia, Ukraine), butterflies (China) or mariposas (Colombia), the heart of France (Pakistan), or simply palm leaves. But no matter what you call them, as Shakespeare might say, a palmier by any other name would taste just as sweet.

Over time, palmiers gained worldwide popularity, thanks to their delicate texture, caramelized flavor, and effortless versatility. (And if you’ve ever made your own puff pastry, you know how painful it would be to waste it!) While we’ve only spoken thus far about palmiers as a sweet treat—traditionally made with puffed pastry rolled in copious amounts of sugar—they can also be adapted into savory versions, but more on that later. Up first, the classic version.

Are Palmiers the Same as Elephant Ears?

Here’s where nomenclature gets a bit tricky. “Elephant ears” can refer to palmiers, or they might also describe the larger pieces of fried dough commonly found at American state fairs. It’s easy enough to spot the difference though, as the American version is much bigger—ahem, the size of elephant ears—while the European version is smaller and heart-shaped.

If you find yourself in a boulangerie in Paris or wandering the cobbled streets of a small French town, you can be pretty confident that the pastry you’re seeing is a palmier. In the U.S., you’ll need to use a little more discretion—worst case scenario, give them a taste!

How to Make Classic Palmiers

For classic palmiers, you’ll need puff pastry and granulated sugar. Although making your own puff pastry can seem intimidating at first, the effort is well worth it for a truly buttery, flaky result. That said, store-bought puff pastry works in a pinch—just be sure to choose one made entirely with butter rather than oils. Because this pastry is so simple, you want the rich, indulgent flavor of butter to shine through.

Step-By-Step Method for Making Palmiers:

Here’s what you need to make perfectly crisp, caramelized palmiers.

Ingredients:

1 x sheet of puff pastry
1 cup (200g) of granulated sugar

Instructions

If your puff pastry is frozen, allow to thaw on a work surface until the dough is pliable.
Sprinkle half of the sugar onto your work surface to cover approximately a 12-inch area. Place the puff pastry on top of the sugared surface.
Sprinkle the remaining sugar on top of the puff pastry. With a rolling pin, roll the puff pastry into a rectangle about 1/8 inch thick, pressing the sugar into the dough as you roll.
To shape the palmiers, fold two opposite sides of the rectangle halfway towards the center. Fold the two halves inward again until they meet exactly at the middle. Finally, fold one half over the other, as if closing a book.
Transfer the dough to a baking sheet to chill in the freezer for 30 minutes. In the meantime, preheat the oven to 400°F (200°C).
Next, slice the dough into 1/2-inch slices and place them on the baking sheet, cut side up.
Bake in the preheated oven for about 12 to 15 minutes, or until they are golden and caramelized.
Remove the palmiers from the oven and let them cool on a wire rack for a few minutes. They will crisp up as they cool.

6 Variations of the Classic Palmier

One of the best aspects of palmiers is their versatility, allowing you to customize them in so many ways, both indulgently sweet and rich and savory. Once you have your technique down, try your hand at these tasty variations.

1. Cinnamon Sugar Palmiers

Sugar and cinnamon is a classic mix that works well for many reasons. The warm woodiness of cinnamon pairs well with sugar, while the aromatic compounds of cinnamon actually heighten the perception of sweetness, making sugar taste even richer without needing excessive amounts. For this variation, add 2 and ½ teaspoons (or more to taste) to your sugar while rolling out.

2. Chocolate-Dipped Palmiers

For a balance of sweetness and bitterness, give chocolate-dipped palmiers a try. Opt for a dark chocolate (around 60-70% cacao) or semi-sweet to balance out the sweetness. For this variation, simply make classic palmiers, then dip them in the melted chocolate after they’ve cooled from the oven. For added depth and brightness, try adding orange zest to the melted chocolate or sprinkling it over the chocolate before it cools.

3. Jam-Filled Palmiers

If you like the idea of a bright, slightly tart punch to your palmiers, consider slathering on a fruity jam such as apricot, blackberry, or raspberry before rolling your pastry. This addition would also provide a nice balance of textures as you sink your teeth into it, from the crunchy outer edges to the gooey-filled centers.

4. Caramelized Onions and Goat’s Cheese Palmiers

Combining goat’s cheese and caramelized onions creates a delicious, moorish bite that makes it extra satisfying. The tangy and creamy cheese offers a smooth contrast to the flaky pastry while the onions add a deep, sweet-savory richness. This particular pairing is great as an appetizer or served with a glass of wine.

5. Pesto Palmiers

Just like the pastry itself is a great way to repurpose leftover dough, it’s also a great vehicle for using up the last of your ingredients. If you’ve made a homemade pesto and only have a few spoonfuls left, palmiers are the perfect way to use them up. And if you have them on hand, chopped sun-dried tomatoes add a nice tanginess to the pesto.

Low on pesto? Tapenade is a good alternative, offering an intensely savory, slightly salty, and tangy taste. Pungent and robust, this olive mixture adds a nice earthy kick.

6. Parmesan and Black Pepper Palmiers

Try a sharp, salty cheese like a Parmesan. This creates that delicious sweet-savory contrast and complexity of flavor. The umami in cheese complements the caramelization of sugar, creating a deeper, richer taste. The caramelized sugar of the dough creates a nice crunch, while the cheese adds a lovely creaminess to the bite. To cut through the sweetness with a little bit of heat, try adding black pepper.

How to Store & Serve Palmiers

Palmiers are best eaten on the same day or within a day or two for maximum freshness. However, they can be stored for up to 5 days in an airtight container. If they have softened slightly, crisp them up in a 300°F (150°C) oven for 5 minutes. Just avoid keeping them in the refrigerator, as the humidity will make them soggy.

If you want to plan ahead for when a sugar craving strikes, palmiers freeze wonderfully. Prepare your palmiers as usual, slice them, and then spread on a baking sheet to freeze. Once frozen, pop them into a plastic bag and store in the freezer for up to two months. When you’re ready to indulge, just bake straight from frozen, adding an extra 2-3 minutes to the baking time.

Ready to Elevate Your Baking Skills?

Palmiers are a wonderful introduction to the art of pastry-making, but they’re just the beginning. If you’re excited to expand your skills into more bakery-style pastries, why not study with the experts? Explore our online cooking classes, where you can learn to cook online from Escoffier Home Gourmet and America’s Test Kitchen.

Or if you’re thinking about a culinary career, consider online pastry courses. Through Escoffier’s Online Pastry Program, you can gain professional techniques, refine your craft, and take your baking to the next level—all from the comfort of your own kitchen.

Want to dive deeper into the world of baking? Check out these helpful resources:

How To Make Petit Fours: A Brief History & Recipes
How to Make a Soufflé
7 Delicious Italian Pastries Perfect for Breakfast

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