These French heart cookies, or palmiers, are popular French cookies that are among the easiest to make - requiring just three ingredients and under 30 minutes to prepare.
These French heart cookies are the easiest and fastest cookies you can make. Simply unroll store-bought puff pastry, sprinkle it with sugar and cinnamon, roll it up, and cut it into shapes. Bake the French hearts for about 10 minutes, cool them shortly, and serve them.
The recipe yields about 25 French heart cookies, which you'll likely devour in less than 10 minutes. I recommend doubling the recipe.
After last week's Red Wine Beef Stew, French Duck Confit, and Confit Potatoes, I'm sharing an easy French cookie recipe: palmiers, also known as elephant-ear cookies or palm leaves.
Check out these Walnut Puff Pastry Swirls and the Chocolate Puff Pastry, too.
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Recipe ingredients
Puff pastry: I usually use ready-rolled puff pastry. You can find these pastry sheets in the refrigerator section of your supermarket.
The size of the pastry sheet is totally unimportant. The sheets I use weigh 275 g/ 10 oz/ 275 g and are 16 inches/ 40 cm long. Whether your pastry sheet is smaller or larger is entirely irrelevant. You will roll, fill, cut, and bake the pastry exactly the same way.
If using frozen puff pastry, defrost it according to the packet's instructions. If pre-rolled, defrost for about 30 minutes until soft but not sticky. If in a block, weigh 10 oz/275 g portions and roll into 16-inch/40 cm rectangles.
Sugar: I used regular granulated sugar, but you can also use brown sugar.
Many consider cinnamon optional, and French heart cookies made with only sugar are great. But I do recommend using cinnamon; it brings the palmiers to a whole new level.
How to make French palmiers?
Palmiers have an elephant-ear shape or a heart shape. Obtaining that shape is very easy; all you have to do is fold the puff pastry correctly.
Step #1: Unroll the pastry and sprinkle evenly with sugar and cinnamon.
Step #2: Fold the left side of the pastry inward, towards the center, so that it goes halfway to the middle.
Step #3: Repeat with the right side of the puff pastry sheet.
Step #4: Use a sharp knife to slice the puff pastry. The slices should be approximately ¾ inches/ 1.5 cm thick; I usually have 24 to 26 French hearts.
Step #5: Place the hearts on a baking sheet, leaving some space between them. They will spread a bit during baking.
Step #6: Bake for 10 minutes or until light golden brown. Let rest for 2-3 minutes, then transfer to wire racks to cool.
Good to know!
Make savory palmiers: Spread the puff pastry with pesto and roll. Optionally, add grated cheese like Parmesan, Cheddar, or finely chopped Mozzarella.
Use tapenade with finely chopped sun-dried tomatoes. Or, spread softened cream cheese, add grated cheese, dried herbs, thin salami, or prosciutto slices, then roll, cut, and bake.
Try these Puff Pastry Nibbles (with Pesto) or the Puff Pastry Pizza Twists, too.
Storage
Store the French hearts in an airtight container at room temperature for up to 3 days. They may lose a bit of their crispness but will still be delicious.
Freeze: For longer storage, freeze them for up to 3 months, layering them with parchment paper to prevent sticking.
French Heart Cookies – Palmiers
Equipment
- Baking sheet
Ingredients
- 1 sheet puff pastry already rolled (10 oz/ 275 g, 40 cm/ 16 inches/ 40 cm long), Note
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 430°F/ 220°C. Line a baking sheet with parchment paper.
- Unroll the puff pastry on the working surface. Sprinkle evenly with sugar and cinnamon.1 sheet puff pastry + ⅓ cup granulated sugar + 1 teaspoon cinnamon
- Fold the left and the right sides of the dough inward so they meet in the center.
- Cut into ¾ inch/ 1.5 cm thick slices; you will have about 24-26 palmiers.
- Bake French palmiers: Place on the prepared baking sheet and bake for 10-11 minutes or until crispy and golden.
- Leave to rest on the tray for 2 minutes, transfer to wire racks to cool.
marie johson says
These cookies are super easy to make. thanks for sharing 🙂
angiesrecipes says
They are our favourite! I need to bake a batch for the new year too!