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How to Make Palmiers

Simple but absolutely delicious, Palmiers (otherwise known as elephant’s ears, due to their shape) are a classic French puff pastry biscuit which is flaky, sweet and extremely tasty! Palmiers can be made with a savoury or sweet filling, and are best served with a nice cup of tea or a freshly brewed coffee. These impressive-looking biscuits are ever so easy to make… but your tea-time guests won’t know that!


  • 250g Block of Shop Bought or Homemade Puff Pastry (see below for ingredients)
  • 1 tsp of Cinnamon
  • 50g of Unsalted Butter
  • 100g of Granulated Sugar

Puff Pastry Ingredients:

  • 250g of Unsalted, Chilled Butters
  • 500g of Strong White Bread Flour (plus extra for dusting)
  • 10g of Instant Yeast
  • 10g of Salt
  • 80g of Caster Sugar
  • 125ml of Lukewarm, Full-Fat Milk
  • 2 Medium Eggs
  • 90ml of Cool Water

Puff Pastry Equipment:

  • Electric Mixer (with dough hook)
  • Plastic Food Bag
  • Rolling Pin

Palmiers Equipment:


METHOD 1: Making The Puff Pastry

  1. In an electric mixer with a dough hook attachment, add the flour, sugar and salt to one side of the bowl, and then add the yeast to the opposite side. Add in the eggs, water and milk, then turn the mixer on a low speed for 2 minutes. Increase to a medium speed and leave it to mix for 6 minutes.
  2. On a lightly floured surface, tip out the dough and form a smooth, round ball. Put it in a clean plastic bag and leave to chill in the fridge for an hour.
  3. After an hour, retrieve your dough and roll it out on a floured surface, forming a square that measures approximately 50cm x 20cm, and is about 1cm thick.
  4. Flatten your chilled block of butter and form a rectangle of 33cm x 19cm.
  5. Lay your butter onto the rolled-out dough; allow it to cover two thirds of the bottom, and make sure it spread out to the edges.
  6. Fold the exposed dough at the top down over a third of the butter. Now, gently cut off the excess butter; be careful not to cut through the dough. Put this on top of the dough you’ve just folded down, and then fold the bottom half of the dough upwards.
  7. You now have a sort of sandwich consisting of two layers of butter and three layers of dough. Seal in the butter by lightly pressing the edges of the dough. Put the dough back in its plastic bag and place it in the fridge to chill for one hour.
  8. After an hour, take the dough out of the fridge, remove it from its bag, and then place it down on a lightly floured surface, with the short end towards you. Roll the dough out to another rectangle, measuring the same as before (50cm x 20cm).
  9. Next, fold up the bottom third of the dough, and then fold down the top third over the top – this is called a ‘single turn’.
  10. Put the dough back in the bag and chill it in the fridge for another hour. Then, repeat the ‘single turn’ method twice more, putting the dough back in the fridge between turns.
  11. After you’ve completed all the necessary turns, your dough now needs to chill in the fridge for a minimum of 8 hours or overnight. This will allow your dough to rest and rise slightly.

METHOD 2: Making The Palmiers

  1. Pre-heat your oven to 200°C (400°F/Gas mark 6) and retrieve your freshly-made (or shop-bought, if you skipped Method 1!) puff pastry out of the fridge, cover a clean surface with a handful of sugar, turn your puff pastry onto the sugar and roll out to a large thin rectangle.
  2. Melt the butter and spread over two thirds of the pastry using a pastry brush. Next add the remaining sugar to the cinnamon and sprinkle across the entire length of the buttered pastry, covering it completely!
  3. Tightly roll one side of the pastry into the center then roll the opposite side in the same way until they meet.
  4. Cut the roll of pastry into 12 slices and place onto a lined baking tray. Brush each Palmier with the remaining melted butter and sprinkle any remaining sugar and cinnamon over the top.
  5. Bake in the pre-heated oven for about 25-30 minutes until golden and crisp.
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