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Making cinnamon cocoa palmiers is a snap with prepared puff pastry! These chocolate French cookies, aka elephant ears, are tasty treats for the holidays. | justalittlebitofbacon.com #elephantears #palmiers #puffpastry #frenchrecipes
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Easy Cinnamon Cocoa Palmiers

Making cinnamon cocoa palmiers is a snap with prepared puff pastry! These chocolate French cookies, aka elephant ears, are tasty treats for the holidays.
Course Dessert
Cuisine French
Keyword chocolate palmiers, palmiers
Prep Time 15 minutes
Cook Time 17 minutes
Chilling Time 15 minutes
Total Time 47 minutes
Servings 22 cookies
Calories 80kcal
Author justalittlebitofbacon

Ingredients

  • 1 sheet puff pastry, thawed
  • 1/2 cup granulated sugar, divided in half
  • 1 tsp cinnamon
  • 1/4 tsp table salt
  • 1 tbsp cocoa powder

Instructions

  • Heat the oven to 400F.
  • Mix 1/4 cup of sugar with the cinnamon and salt. Mix the other 1/4 cup of sugar with the cocoa powder.
  • Set out a piece of parchment paper on your rolling surface and unfold the sheet of puff pastry onto it. Roll it out until it is a 12x12 inch sheet.
  • Sprinkle the cinnamon sugar evenly over the top surface and then use the rolling pin to press the sugar into the pastry.
  • Turn it over and sprinkle the cocoa sugar evenly over this side as you did the other.
  • Take each side of the puff pastry and fold it halfway to the middle. Then fold each side again so the two folds meet in the middle. Fold it again in the middle to close it up like a book.
  • Chill for 15-30 minutes.
  • Slice the dough into 1/2 inch slices. Place the cookies onto parchment paper lined baking sheets about 2 inches apart.
  • For heart shaped cookies, bend the tops of the cookies apart from each other a little.
  • Bake for 12 minutes. Then turn and bake for 4-6 minutes more, or until the sugar has started to caramelize and the cookies are crunchy.
  • Move the cookies to a cooling rack and cool to room temperature. Once cool, the cookies can be stored in a sealed container for 4-5 days, though they will become less crisp as they sit.

Notes

  • Doubling: This recipe can easily be doubled, using a full package of two sheets instead of the one.
  • Puff Pastry: I used Pepperidge Farm Puff Pastry Sheets. Each sheet is a little more than 8 oz. If you use another brand, you may get more or less cookies from a sheet.
  • Baking the Cookies: The difference between caramelized and burnt is rather small! Keep a very close eye on the cookies once you've turned them.

Nutrition

Calories: 80kcal