That’s it. Transfer to the baking sheets and bake in the oven for 8 minutes then turn each palmier over and cook for another 8 minutes until golden brown and crispy. That’s the original French way to make palmiers. Lemon Rosemary Palmiers. All you need is a box of frozen puff pastry and sugar. Remove and place the sheet onto a wire rack to cool until crisp. If you’re a purist, omit the grated lemon zest in the following recipe. zest of 1 large lemon or 2 small lemons. Palmiers – aka “Elephant Ears” – are the easiest 2-ingredient cookies you’ll ever make! 1 scant cup of sugar. 1 1/4 cups granulated sugar Grated zest of 4 lemons Step 1 * Gently roll out puff pastry on a lightly sugared surface. Makes 3 dozen. When cold, store in an airtight container. Measure out one cup of … 1 package puff pastry. 1 teaspoon finely chopped fresh rosemary. Preheat the oven to 400 degrees F. Finely chop fresh rosemary and set aside. We took a cue from springtime colors and flavors and added grated lemon zest and lavender buds to the sugar. * In a small bowl whisk together the 1/4 cup of sugar and cinnamon. However, if you’re a fan of cinnamon, check back in a few weeks for another delicious take on this classic confection, cinnamon palmiers.

Cut the pastry into rectangles, measuring 8 inches on the short side. And because the base recipe is so simple you can easily ramp up the flavor with whatever you love or have on-hand. Print this Recipe! LEMON PALMIERS.