Palmiers – aka “Elephant Ears” – are the easiest 2-ingredient cookies you’ll ever make!
All you need is a box of frozen puff pastry and sugar. That’s it. And because the base recipe is so simple you can easily ramp up the flavor with whatever you love or have on-hand.
We took a cue from springtime colors and flavors and added grated lemon zest and lavender buds to the sugar. This combo lends a lovely tart-floral boost that perfectly complements the more neutral flavors of the sugar and pastry.
These are sweet, citrusy, flaky and crispy, and are perfect with a cup of tea or as a unique end to a special meal!
Lavender Lemon Palmiers:
- 1/2 cup granulated sugar
- Zest of 2 lemons
- 2 teaspoons culinary grade lavender
- 1 sheet puff pastry, thawed
Combine the sugar, zest and lavender in a small bowl, stirring thoroughly to incorporate.
Sprinkle 2 tablespoons of the sugar mixture onto a work surface and lay the thawed pastry on top. Use a rolling pin to roll out any creases. Top with the remaining sugar, spreading evenly. Use the rolling pin to gently roll over the pastry to help the sugar mixture adhere.
Working with one long end, tightly roll the pastry toward the center. Repeat with the other side and refrigerate for one hour. Pre-heat the oven to 400 degrees.
Slice the pastry into 1/2″ slices and place 2” apart on parchment-lined baking sheets. If there is any sugar left over, sprinkle it on top of the palmiers.
Bake for 5 minutes and flip over. Continue baking for 5 – 7 more minutes, or till golden brown. Transfer to a wire rack to cool completely.