Palmiers are also sometimes called elephant ears. Not the big flat American version; the French Palmiers are small, tightly rolled, and almost cookie-like. You can use any number of fillings or flavored sugars, but the traditional Palmiers were just caramelized sugar and puff pastry. Here’s the book pic…..
Nothing but sugar, and puff pastry. No butter, no egg wash, no fuss. Just your rolling pin and some folded puff pastry, sprinkled generously with sugar. Here’s how mine turned out…..
Perhaps mine are a bit wing-like…and maybe they could have been left in slightly longer for better caramelizing….but all-in-all… pretty tasty. AND pretty easy.