If you didn’t already know this, a Palmier is a French cookie we call Elephant Ear cookies. Although it may sound foreign, palmiers couldn’t be easier to make or more delicious. On a whim I used puff pastry scraps from when I made Goat Cheese & Tomato Tarts to make these palmiers. There are so many variations on the traditional sweet palmier which simply contains puff pastry and sugar. I chose to add Nutella, but there are a host of other delicious goodies you can slather or sprinkle onto the puff pastry dough before rolling it up into a little elephant ear.
Nutella + Puff Pastry = Success.
Taste: What is better than buttery puff pastry? Nutella is.
Texture: The puff pastry is flaky and slightly crunchy while the nutella is smooth and slightly oozing.
Ease: One of the easiest things to make. It would be a great dessert to make with kids.
Appearance: They’re edible elephant ears! What could be cuter?
Cons: The only negative thing I can think of is how bad these are for you, but if you manage to buy puff pastry without nasty ingredients like margarine, it makes it a little better
Pros: Super delicious, super easy, and perfect for entertaining.
Would I make this again? I think next time I’ll make savory palmiers, maybe with some homemade pesto.
*Note: As I mentioned earlier, it is a little difficult to find puff pastry at the grocery store that isn’t loaded with manufactured ingredients like margarine or other hydrogenated oils. I was able to find an all-natural frozen puff pastry at Whole Foods.
- frozen puff pastry dough, thawed (see note)
Preheat oven to 450; line a baking sheet with parchment paper or a silpat.
On a clean work surface roll out a sheet of thawed puff pastry dough so it is roughly 10×12 inches. Using a spatula, spread out nutella onto puff pastry, remembering that less is more. Gently take one vertical side of the dough and roll it inward, stopping at the middle. Take the remaining side and roll it inward, meeting at the middle to create the palmier shape. Press the sides together so they stay put. Repeat for as many sheets of puff pastry as desired. For a flakier palmier, let the nutella filled logs chill in the fridge for at least 30 minutes.
Using a sharp knife, slice the log into 1/2 inch chunks. Place the palmiers onto the prepared baking sheet, leaving plenty of room in between palmiers so they can spread in the oven. Bake for 10-15 minutes or until the dough is slightly golden.