Crispy Vegan Palmiers with Puff Pastry
Crispy vegan palmiers with puff pastry that are flaky, golden, and perfectly caramelized. This easy, 2-ingredient, French-inspired treat (also known as elephant ears!) is impressive enough for guests yet simple to make. Dairy-free and egg-free, they can also be made gluten-free with vegan gluten-free puff pastry. Perfect to enjoy with tea, coffee, or share with everyone.
Servings: 21
Ingredients
- ½ cup (100g) granulated sugar
- 1 puff pastry sheet
Instructions
Prepare Palmier Dough:
- Sprinkle ¼ cup of the sugar on a large piece of parchment paper, making sure it fully covers the area where the puff pastry will sit.
- Unfold the puff pastry and place it on top of the sugar.
- Sprinkle the remaining ¼ of sugar evenly on top of the unfolded puff pastry.
- Using a rolling pin, apply light pressure and gently roll the puff pastry just enough to press the sugar into both sides. Don't try to to thin or stretch the pastry. A small amount of expansion will happen, about 1 inch in length and width.
- Position the pastry so the long side is facing you. Roll the left short edge inward until you reach the center. Next, roll the right short edge inward towards the center. The two rolls should touch in the middle. Gently press them together.
Chill:
- Wrap the rolled puff pastry tightly in the parchment paper it was rolled out on and place it in the freezer for 30 minutes so it can firm up.
- While the pastry is chilling, preheat the oven to 400°F (200°C).
- Line cookie sheet(s) with parchment paper, if needed, and set aside.
Slice and Prepare for Baking:
- Remove the puff pastry from the freezer and unwrap it. Place it seam side down with the flat side facing up. Trim a thin slice from both ends so the edges are even.
- With a sharp knife, cut the pastry into ½ inch slices. If any of the slices unravel, gently roll them back together. The dough should be solid and easy to slice. If it isn't, put it back in the freezer for 10-15 minutes before continuing.
- Place the palmiers at least 1-inch apart on the prepared baking sheet(s).
- Lightly sprinkle a small amount of sugar evenly on top of each palmier.
Bake:
- Bake for 12 minutes, then remove from the oven.
- Using a spatula or 2 forks, carefully flip each palmier over and lightly sprinkle more sugar on the other side.
- Bake for another 7 minutes, until crisp and golden brown. Watch carefully toward the end of the baking time and remove them if they start to brown too much.
- Remove from the oven and let the palmiers rest on the cookie sheet for 5 minutes.
Cool:
- Transfer the palmiers to a cooling rack and cool completely before serving.
Notes
- Please read all of the information above before making this recipe.
- Store your palmiers in an airtight container at room temperature for up to five days. They will start to lose their crispness and soften the longer they are kept.
- Nutrition info is based on 1 of 21 palmiers with the recipe made as written, and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Nutrition
Serving: 1palmier | Calories: 79kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 101mg | Potassium: 20mg | Sugar: 5g | Calcium: 10mg | Iron: 1mg
