ELEPHANT EARS: MY FAVORITE FRENCH PASTRY… & ONLY 2 INGREDIENTS! (Yes! It’s true. I do not lie!)

Butter with a Side of Bread Palmier Easy Elephant Ears
I know! I KNOW!
TWO INGREDIENTS!
You’d never know. I get MORE compliments on these little puppies!
The French call them Palmiers. I call them Elephant Ears.
And… they are amazing.
My mom introduced the “homemade” version (they are generally really hard to find!)- and then she told me you only need two ingredients. TWO! DOS! This is so my kind of recipe.
See?!?
Puff pastry.
Sugar.
Ah!
Butter with a Side of Bread Palmier Easy Elephant Ears
Butter with a Side of Bread Palmier Easy Elephant Ears
Butter with a Side of Bread Palmier Easy Elephant Ears
Butter with a Side of Bread Palmier Easy Elephant Ears
Elephant Ears
1 package Puff Pastry
Sugar. A lot of it. (A couple of cups)
Thaw puff pastry. Preheat oven to 400 degrees. Coat counter in sugar and lay pastry on top of the sugar, flip (coating both sides). Add more sugar. Fold one side to the middle, then the other side. Repeat so you have a little tube of pastry. Cut into 1/3″ pieces. Roll around in sugar and lay out on a cookie sheet lined with a silicone mat. (Or a piece of parchment paper- you don’t want these beauties to stick!) Bake 10-15 minutes until pale brown (the bottoms will be darker). Cool for 10 minutes. Eat rapidly. Or share:) Each pastry sheet makes about 15 (most boxes have 2 sheets/box). Also, they store really, really well!
*I will note that although I’ve made these a number of times, I’ve yet to figure out how to keep them tucked in and pretty when they bake. Some open all wonky… But that just means I can eat those (hence, why I’ve never really sought a “solution” to this “problem.” :)
Butter with a Side of Bread Palmier Easy Elephant Ears
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