Elephant ears area delicious, buttery crisp sugar-covered french pastry that is also super simple to make! Just 2 INGREDIENTS and you can enjoy these Elephant Ear pastries at home!
What makes these elephant ears so incredible is that they only need two ingredients. Often referred to as Palmiers pastry (which is French, oh la la!), these elephant ears are very different from what you’d find in an American Fair.
While you may have a hard time finding these Palmier elephant ears in stores or around town, but when making them at home is as easy as it is, why would you want to buy them when you can make them? It’s cheaper, it’s easy to do, and you get an entire warm batch to yourself!
Store your cooled Palmiers in an airtight container or Ziploc baggy for up to 3 days at room temperature. Eating them sooner rather than later is recommended for the best results.
Ingredient in Elephant Ears
Thaw your puff pastry and preheat your oven to 400 degrees.
Coat your table or counter in sugar and lay your puff pastry sheet on the top of the sugar. flip the pastry and add more sugar to coat both sides.
Fold one side to the middle, and then the other side. Repeat so that you have a little tube of pastry.
Cut into 1/3″ pieces and roll them around in the sugar before laying onto a prepared baking sheet.
Bake for 10-15 minutes until pale brown on top and a darker brown on the bottom.
Allow cooling for 10 minutes before eating.
- 17.25 oz puff pastry thawed
- 3 cups granulated sugar
- Preheat your oven to 400 degrees and coat your counter in sugar.
- Lay your pastry on top of the sugar and flip to coat both sides. Add more sugar, pressing it into the pastry to coat.
- Tightly roll one side to the middle and then to the other side. Repeat so that you have a little tube of pastry that looks like a mustache!
- Slice 1/3" sections and then roll them around in the sugar and lay them onto a cookie sheet lined with a silicone mat or parchment paper.
- Bake 10-15 minutes until pale brown on top (the bottoms will be darker). Let them cool for 10 minutes and then eat.
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Can you freeze Palmiers?
You can freeze leftover Palmiers after they have cooled down completely from baking. You will want to thaw them and re-crisp them before serving. You may notice that the sugar coating has dissolved, in which case you may wish to add a sprinkling of sugar to these pastries before eating.
Can you reheat Palmiers?
There’s no denying that once you try this delicious pastry warm and fresh you’re going to want to eat it that way often, so reheating is a great way to bring back that taste, smell and feel. Reheating is also a great way to bring the crispness back to the pastry after freezing. Place your Palmiers on a baking sheet and bake at 350 degrees for 12-13 minutes until a deep golden brown. Enjoy!
Puff pastry is a delicate creature and one that requires care when storing to prevent it from getting soggy. Fresh pastries should be cooled to room temperature before being wrapped and sealed away to prevent condensation from forming and making the treat soggy. You can also choose to place the pastry in brown paper bags for storage on the counter to help retain the crispness.
How do I pronounce Palmiers?
“Paal-mee-urz” it’s a french term meaning “palm trees” which was given in reference to the shape of the pastries.
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