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French Palmiers / Elephant Ears / French Heart Cookies

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French Palmiers, a delicious crisp cookie made with puff pastry.

Love is in the air…it is.. isn’t it ? Married or not does not matter..does it …no…when it comes to love that should not matter right !
Be in love and be loved. Life is short so make it sweet.
…bake something sweet for yourself and for your sweet heart,something as fragile & crisp as love itself .

It is a beautiful cookie,very easy to make but if not closely watched like love  :)) can go terribly wrong and you can end up with burnt ones.. :))

Tricks to get palmier right:
1.Do not add too much sugar it will simply caramelize and burn before the cookie is done.
2.Right temp is very important for the cookie to puff up and brown evenly.

Ingredients:(Yields around 18-20 cookies)
Puff pastry sheet – 1
Sugar – 2-3 tsps

Method:
1.Thaw the puff pastry as per the pack instruction.On your work space spread 1tsp sugar evenly as much as the size of the pastry.Unroll the puff pastry spread 1 tsp or slightly more sugar on it uniformly.
2.Fold the two sides of it lengthwise to the middle.
3.Fold both sides once more to the center. Need not be really tight.
4.& 5.(Pic below)Fold one last time so that one side is on top of other. Make sure they are equal and the sides for the heart shape.
6.Instead of a knife take a pair of scissors and cut into 1 cm long pieces.You will notice the edges are looking pointed.
7.(see pic) slightly open the roll and dip your finger in water just to wet it and touch the middle of the heart.Press it lightly so that it sticks (don’t make it soggy though).Smoothen the pointed edges .
8.On a cookie tray with parchment paper  lay the cookies leaving enough space to expand.
9. Preheat oven to 400 F meanwhile pop the cookie tray into the fridge.When the oven is ready bake first side for 5-7 minutes or until the base is yellowish brown.
10. Turn and bake for 3-5 minutes.Do not over crowd cookies, do it in batches so u will get enough time to turn it without it sticking to the paper.
All the layers should  puff up only then it is done,cool on wire rack.dust with sugar (granulated) when completely cool (optional) . Store in airtight container up to 4 days.

Note:
  • The raw puff pastry gets sticky in room temp so put in the freezer if u have thawed for too long.
  • The steam trapped in the layers of the pastry helps the pastry to puff  so cooler the better.

If you are looking for similar store bought dough cookies ideas which does not need cookie cutter :

Hope to hear from you lovely people out there.
Meena
Other awesome cookie recipes from Food Network friends you might like to try :
Jeanette’s Healthy Living: Peanut Butter and Jelly Thumbprint Quinoa Oat Cookies
The Heritage Cook: Meyer Lemon Shortbread Cookies with Meyer Lemon Curd
Elephants and the Coconut Trees: French Palmiers
Weelicious: Homemade Oreo Cookies
Devour: Top 5 Chocolate Cookies
Taste With The Eyes: A Korean Sweet Treat – Hwa Jeon with Honey and Flower Petals
Napa Farmhouse 1885: Cornmeal Thumbprint Cookies with Chocolate Ganache Filling
Red or Green: Chocolate, Almond and Ginger Cookies
Domesticate Me: Healthy Dark Chocolate Chunk Oatmeal Cookies with Cherries and Sea Salt 
Food for 7 Stages of Life: Rose and Cardamon Nankhatai (Eggless Indian Shortbread Cookies)
Virtually Homemade: Oatmeal Caramel Skillet cookie with Marshmallows and Chocolate 
The Sensitive Epicure: Almond Butter Cookies (Gluten-Free)
FN Dish: Cookie Comfort

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Reader Interactions

Comments

  17. Meena Kumar

    Thank you so much Jane.I wish I could list some fancy ones. I use Pentax K10 ,Tamron 70-300 mm lens(not ideal for food pics) and natural light only.
    So glad you stopped by.

    Reply

  19. Jane, The Heritage Cook

    What an incredibly beautiful cookie you made! I really miss having puff pastry available for creating quick spectacularly beautiful treats. Your photography is truly amazing. What camera, lens and lighting do you use?

    Reply

  29. Priya Tessa

    Oh Meena, you really took me back to my childhood days, when I used to fancy these kind of “little hearts” that used to come in the red and golden packets. Its like I have almost forgotten them since ages…but undakaan onnum enikku vayya..so pass on some to me!!

    Reply

  30. Resna Nishad

    Oh lovely what a perfect heart cookies dear….you are an amazing photographer… I know I missed your recipe so when I came back first I searched your blog and saw your eye catching post 🙂

    Reply

  38. foodiecorner

    First time on your blog. .. you have a lovely space here.. Beautiful shots !!! Will try these palmiers soon.. 🙂

    Reply

  53. Tisa Jacob

    Your palmiers are perfect, Ms Meena. I remember eating the commercial variety in India, were they called little hearts? Yours looks so much more wholesome, and so so pretty.

    Reply

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