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Elephant Ears

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  • Prep 10 min
  • Total 30 min
  • Servings 24
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These easy cookies are lightly sweetened and perfect for serving with tea, coffee or whatever.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 1 sheet puff pastry, defrosted according to package directions
  • 1 tbsp salted butter, melted
  • Turbinado sugar
  • Ground cinnamon
  • 1 large egg white


  • 1
    Preheat oven to 400°F. Unfold the puff pastry on a floured cutting board. Brush the side facing up with butter.
  • 2
    Sprinkle liberally with sugar and cinnamon.
  • 3
    Working from one end, roll the puff pastry towards the center, stopping at the center point. Repeat with the opposing side of the puff pastry.
  • 4
    Using a very sharp knife, cut the rolled up puff pastry into 1/4-inch slices and place on a parchment lined baking sheet, leaving about 1/2-inch between them.
  • 5
    Brush with egg white and sprinkle with additional sugar, if desired.
  • 6
    Bake for 15-20 minutes, until golden and cooked through.
  • 7
    Let cool slightly before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • No, I am not about to encourage you to dice up some poor elephant’s ear and eat it. Or deep fry it. Or turn it into a fantabulous taco. What do you think this is? Taste for Adventure? (Wink, wink!)

    Elephant Ears are cookies. Sometimes big ones, but I make little ones, perfect for little hands … or the side of a teacup.

    The first time I made Elephant Ears, I had never heard them called by that name before. I knew these crispy, slightly sweet cookies as palmiers (which is a pretty word, but one that I am not certain how to pronounce). When I took the batch to work to share them with my coworkers, one came bounding up loudly proclaiming, “Oooh! Elephant ears!”

    Whatever you call them, these delicate, crunchy cookies are a wonderful, but not too sweet, treat for whenever.

    And since they are a cinch to make -- about 30 minutes from start to finish -- you can whip ‘em up whenever the desire strikes you.

    This recipe for Elephant Ears fills them with turbinado sugar and cinnamon -- a delicious combination.

    Now, I love them plain, but they are also really, really good dipped in chocolate. Simply melt a little good-quality dark or milk chocolate and dip one end of the cookies in. Then, let them cool/dry on waxed paper for about an hour before enjoying.

    And if you want to make them even more special, try sprinkling the cookies with chopped walnuts right after dipping them.

    Do all cookies need to be super sweet? Or do you like them only lightly sweetened sometimes too?

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
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