Curlicues.
One high-school summer, I took a French language immersion class. We spent entire days not speaking English, and doing everything a teenager might do, but in French. We did some things that teenagers wouldn’t voluntarily do, as well: laundry, household chores, and, my favorite, cooking.
Madame Paden led our culinary edification. The first recipe she taught us was her vinaigrette. Our second adventure was stuffed mushrooms, and our final recipe was Palmiers. Those were the days when you could not find frozen puff pastry, so we made it from scratch. Needless to say, they were not perfect.
Fast-forward to a recent Instagram post by Katherine @Rue.Dauphine.Paris. She has a beautiful page, and I highly recommend that you follow her. Her photography is exquisite and her recipes are wonderful. She made Palmiers one day and it inspired me to get out my old recipe and make some myself. Now that frozen all-butter puff pastry is available, I defaulted to that.
With frozen puff pastry, these addictive crunchy curlicue cookies are incredibly simple to make. For the most basic version, puff pastry, and sugar are all you need. You can include a dusting of cardamom or cinnamon, if you want. The best part? Your guests will think you are a magician!
~ David
Palmiers (Elephants Ears)
To print this recipe, please click the small printer icon below.
Ingredients
- 1/2 cup sugar, divided
- 1/2 pound all-butter puff pastry
Instructions
- Sprinkle 1/4 cup of sugar over your work surface in a 9-inch square. Place the sheet of puff pastry on top of the sugar and roll until about 9-inches by 11-inches. It may roll into an irregular form, but you can tidy its shape with your hands. Evenly sprinkle remaining sugar over the dough. If you wish, at this point dust very lightly with cardamom or cinnamon. But I suggest making them plain if this is your very first time.
- Start with the 9-inch end of the pastry closest to you. Make a small mark at the halfway point of the short end (approximately 4 1/2 inches). Tightly roll left and right (the long) sides inward to meet in the middle at the mark. Wrap in waxed paper and chill the dough for one hour. Scrape the remaining sugar on your work surface into a small pile and leave it there for the next step.
- Line two baking sheets with parchment paper.
- Remove the rolled dough from the refrigerator, trim ends to make them even, then slice the dough into 1/2-inch pieces. Dip both sides into the pile of sugar you made then place them on the baking sheets, leaving plenty of room between (lay out about 9-10 pastries per baking sheet). Press the sides of the two spirals together to ensure that they don’t unroll during baking. Refrigerate both baking sheets until it’s time to bake.
- Preheat oven to 400°F.
- Place one sheet in the middle of the oven. Bake for 15 minutes until the sugar has caramelized. Remove from the oven and place the other baking sheet in the oven.
- Let palmiers cool on their baking sheet, set on rack, for 10 minutes, then remove from the baking sheet. Repeat with the second sheet.
- Makes approximately 18.
- Note: Serve bottom side up to show off the caramelization.
© 2025 Copyright Cocoa & Lavender
FEL!X
April 12, 2025 at 5:34 amOh I like them so much: Prussiennes!!!
Perfect, no need additional comments!
Cocoa & Lavender
April 12, 2025 at 7:57 amThanks, Felix! I didn’t know the name Prussiennes!
Mimi Rippee
April 12, 2025 at 5:49 amGreat memory! Great palmiers.
Cocoa & Lavender
April 12, 2025 at 7:57 amIt was such a fun summer. Thanks, Mimi!
Mad Dog
April 12, 2025 at 6:01 amIt’s amazing how something with so few ingredients can look so good!
Cocoa & Lavender
April 12, 2025 at 7:58 amI always believe that simplest is best. Just look at the Tortilla Española!
Barb
April 12, 2025 at 6:41 amWhat a fun recipe! They are elegant but yet simple using the frozen puff pastry, and the caramelized sugar coating sounds perfect. Beautiful presentation, as usual!
Cocoa & Lavender
April 12, 2025 at 7:58 amThanks, Barb. I just love the way the sugars caramelized— they are so perfectly crunchy!
Fran @ Gday Souffle
April 12, 2025 at 7:07 amHoly Mackerel (or should I say ‘Mon Dieu’)! Only two ingredients- sugar and butter? That sounds easy. The only quandary – should I call them Culicues, Elephants Ears, or Palmiers!
Cocoa & Lavender
April 12, 2025 at 7:59 amWell, Fran, that is a quandary as I have now learned new names for them — pigs’ ears, Prussiennes… I’ll just call then tasty!
Carolyne
April 12, 2025 at 7:19 amWho can resist those!
Cocoa & Lavender
April 12, 2025 at 8:00 amWell, to date, no one has resisted them. But I’m sue someone will someday.
Melissa
April 12, 2025 at 7:47 amYou took a French immersion class?! No wonder you still have more of yours than I have of mine!
These look great, and I have a box of Dufour in my freezer just begging to be used. I’m hosting two students for tea next weekend and I think these will be on the menu.
Cocoa & Lavender
April 12, 2025 at 8:03 amYes — I might even have an old program from it that my mother saved. I cannot even remember where it took place but I think somewhere in Narberth? I was the only one from Harriton — there were kids from all over. I even remember all the teachers’ names.
This is a perfect use of your Dufour puff pastry, Missy! Let me know what you think.