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Easy 2-Ingredient Caramelized Palmier Cookies (Elephant Ears)

Puff Pastry Desserts, 2-Ingredient Recipes, Quick Baking, Caramelized
Pastries

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Easy 2-Ingredient Caramelized Palmier Cookies (Elephant Ears)

Puff Pastry Desserts, 2-Ingredient Recipes, Quick Baking, Caramelized
Pastries

PREP time 10 min
cook time 30-35 min
cooling time 25 min
total time 1 hour 5 min
Yield 15–20 Cookies
Difficulty Very Easy

Ingredients

  • Base Pastry: 1 package store-bought ready-made puff pastry, thawed

  • Caramelizing Sugar: 1 cup (200g) white granulated sugar

  • Essential Equipment: Parchment paper, baking sheet

Method

  1. 01

    Unroll Pastry: Unroll the thawed ready-made puff pastry sheet on a clean work surface.
  2. 02

    Initial Sugar Layer: Scatter a generous, even layer of white granulated sugar over the entire surface of the dough.
  3. 03

    First Fold: Fold half of the dough inward from the right side and half from the left side so both edges meet neatly in the center.
  4. 04

    Layer & Repeat Folds: Sprinkle more sugar generously over the folded surfaces and continue folding inward in the same manner. Repeat the sugar-and-fold process at least 6 times to create multiple crunchy caramelized layers.
  5. 05

    Press & Coat: Dust the exterior of the folded roll with additional sugar and press gently to adhere, encouraging rich caramelization during baking.
  6. 06

    Slice Cookies: Using a sharp knife, slice the dough roll into 1 cm thick slices. Arrange the slices on a baking sheet lined with parchment paper, leaving space between them for expansion.
  7. 07

    First Bake: Bake in a preheated oven at 180°C (350°F) for approximately 30 minutes until the sugar melts and begins to turn golden.
  8. 08

    Flip for Double Caramelization: After 30 minutes, carefully flip each cookie over to allow the second side to bake, caramelize, and turn a deep golden brown.
  9. 09

    Cool & Crisp: Remove immediately from the hot baking sheet onto a plate or wire rack. Let cool for at least 25 minutes until the caramel hardens completely into a crispy crust before serving.
  10. 10

    Golden Cleaning Tip: Don't stress over a tray coated in burnt caramel! Pour water directly onto the tray, place it back into the warm oven for 10 minutes to dissolve the caramel automatically, then wipe clean effortlessly.

Step by step

Clear process images displayed in the same order as the method.

Start by liberally dusting your clean countertop or work surface with white granulated sugar. This will be the base coating for the exterior of your pastries. 1
Prepare the Surface:

Start by liberally dusting your clean countertop or work surface with white granulated sugar. This will be the base coating for the exterior of your pastries.

Take your prepared sheet of puff pastry dough (whether store-bought or homemade) and lay it flat onto the sugar-dusted surface. Sprinkle more sugar over the top of the dough. Use a rolling pin to gently press the sugar crystals into the dough on both sides. 2
Sugar the Dough:

Take your prepared sheet of puff pastry dough (whether store-bought or homemade) and lay it flat onto the sugar-dusted surface. Sprinkle more sugar over the top of the dough. Use a rolling pin to gently press the sugar crystals into the dough on both sides.

Fold both of the long sides of the dough sheet inward, toward the center, so they meet in the middle. Then, fold one half of the rectangle directly over the other, as if closing a book, creating a tight, multi-layered log. 3
Fold the Dough:

Fold both of the long sides of the dough sheet inward, toward the center, so they meet in the middle. Then, fold one half of the rectangle directly over the other, as if closing a book, creating a tight, multi-layered log.

Using a sharp knife, slice the sugar-coated dough log crosswise into individual pieces, about 1/2 to 1 inch thick. Each piece will now reveal the iconic spiral layers of the palmier. 4
Cut the Log.

Using a sharp knife, slice the sugar-coated dough log crosswise into individual pieces, about 1/2 to 1 inch thick. Each piece will now reveal the iconic spiral layers of the palmier.

Place the individual slices, cut-side up, onto a baking sheet lined with a silicone mat (like the one with guides shown in the image) or parchment paper. Leave ample space between them, as they will expand during baking. Bake in a preheated oven until the pastries are golden brown and the sugar has caramelized into a deep, sticky glaze. 5
Arrange and Bake.

Place the individual slices, cut-side up, onto a baking sheet lined with a silicone mat (like the one with guides shown in the image) or parchment paper. Leave ample space between them, as they will expand during baking. Bake in a preheated oven until the pastries are golden brown and the sugar has caramelized into a deep, sticky glaze.

Allow the palmiers to cool on the baking sheet before carefully transferring them to a decorative plate. They are now ready to be enjoyed! 6
Serve:

Allow the palmiers to cool on the baking sheet before carefully transferring them to a decorative plate. They are now ready to be enjoyed!

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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