Elephant Ear Cookies are one of those super simple, 3-ingredient recipes that are perfect when you want to whip up a treat but don’t need anything too elaborate. They are based on Palmiers, the French recipe, which means ‘palm tree’ for the shape of the finished cookies.
You can enjoy these cookies as they are or serve them with a scoop of ice cream. You can even try things like drizzling a little honey on them or a splash of chocolate sauce. Because they are so simple, you’ll want to try all kinds of variations, I guarantee!
Can you make a savory version?
You can use the basics of this recipe to make a savory version. Leave out the cinnamon and sugar and replace them with grated Parmesan cheese and a thin layer of pesto. Then they make a great savory appetizer.
- Puff pastry
Thaw the puff pastry in the refrigerator overnight to make sure it is ready to use for the recipe.
How to make Elephant Ear Cookies
- Remove the puff pastry from the fridge. Sprinkle a clean work surface with a little sugar and unfold the pastry sheet onto the surface.
- Gently roll it out until it is 1-2 inches on each side in thickness.
- Mix the rest of the sugar and cinnamon together and sprinkle evenly over the puff pastry.
- Roll or fold the sheets into the shape then wrap the dough in plastic wrap or wax paper. Pop it in the fridge for at least 1 hour.
- Preheat the oven to 400 degrees F and line a cookie sheet with parchment paper.
- Remove the pastry from the fridge and cut into ½ inch slices. Put them on the prepared baking sheet with the cut side facing down and a gap between them of at least 1 inch.
- Bake in the oven for 10-15 minutes until the pastry is puffed up and browned on the bottom.
- Remove and leave to cool for 2-3 minutes before lifting from the baking sheet and sitting on a cooling rack to cool completely.
It is important to pop the dough back in the fridge after forming it into shape as this will make it easier to slice without spoiling the shape.
Don’t leave them on the baking sheet longer than a couple of minutes or they will stick to the parchment paper.
How can you store elephant ear pastry?
You can store the uncooked pastry in the fridge for up to 3 days. Once you have cooked the pastry, it is best to store it in an airtight container for up to 3 days but not in the fridge.
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- 2 sheets puff pastry thawed overnight in the refrigerator
- 1 cup sugar divided
- 1 tablespoon cinnamon
- Remove the puff pastry from the refrigerator.
- Sprinkle a clean work surface with some of the sugar.
- Unfold one puff pastry sheet and place onto the sugar-coated work surface.
- Sprinkle the unfolded puff pastry with more sugar.
- Gently roll the puff pastry with a rolling pin to stretch the sheet by 1 to 2 inches on each side.
- Set aside enough sugar to sprinkle on your work surface and the top of the second sheet of pastry.
- Mix the remaining sugar and cinnamon together and sprinkle half of it evenly over the puff pastry.
- Roll or fold the sheet into your desired shape.
- Wrap the rolled dough in plastic wrap or wax paper and refrigerate for at least an hour.
- Repeat with the second sheet of puff pustry.
- Preheat an oven to 400°F.
- Line a cookie sheet with parchment paper or non-stick foil.
- Remove the pastry from the refrigerator and cut into ½-inch slices and place onto the prepared baking sheet, cut side down, at least 1-inch apart.
- Place into the preheated oven and bake for 10 to 15 minutes, or until the pastry has puffed up and has browned on the bottoms.
- Remove from the oven and allow to cool for 2 to 3 minutes then remove from the baking sheet and set on a cooling rack or clean parchment paper or foil to cool completely.
- Refrigerating the dough after forming into a log shape will make it easier to slice without smashing the shapes.
- Remove the cookies from the baking sheet before completely cooling will keep them from sticking to the paper as they cool.
- Store in an airtight container for up to 3 days.
- Prepared puff pastry logs can be stored, tightly wrapped, in the refrigerator for up to 3 days before slicing and baking.