Palmiers are a classic French cookie, made solely from excellent quality puff pastry and sugar.
Outside of France, it has also come to be known as Elephant Ears.
I made my own puff pastry since it's so easy to do, but there's nothing stopping you from using store-bought.
Once batch of my puff pastry yields 60 palmiers, so the recipe can be very easily halved.
Predictably, there are so many variations to this basic recipe, such as using cinnamon sugar or semi-dipping them in chocolate once they have cooled.
1 batch puff pastry
1/2 cup sugar
Heat oven to 420° F.
Sprinkle 1 tablespoon of sugar over the work surface.
Divide the pastry in half. Roll out one half into a large rectangle and sprinkle with a quarter cup sugar.
Fold the sides of the rectangle to the center twice, then combine at he fold so the rolls meet.
Cut into 1/2-inch-thick slices and place flat on a baking sheet lined with parchment paper, spacing them 1 inch apart. Sprinkle with 1 extra tablespoon of the sugar.
Repeat with the other half and freeze for 10-15 minutes.
Bake directly from the freezer until golden and puffed, 20 to 23 minutes, flipping after 15 minutes.
Let cool for 5 minutes then transfer to a wire rack to cool completely.
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