Effortlessly Elegant Vegan Palmiers: The Ultimate 2-Ingredient Flaky Treat (Elephant Ears Recipe)

Prepare to be amazed by these vegan puff pastry palmiers – often lovingly called “elephant ears.” Despite being completely dairy-free, they boast an irresistible combination of sweet, buttery, and incredibly flaky textures. These delightful cookies are a testament to the idea that simplicity often leads to luxury, offering a sophisticated treat that’s surprisingly fun and easy to create at home.

When it comes to crafting delectable desserts, I often find myself subscribing to the “less is more” philosophy. Sometimes, all it takes are a handful of high-quality, straightforward ingredients to achieve a truly perfect, melt-in-your-mouth experience. This is precisely the magic behind these delightful vegan puff pastry palmiers. With just two core ingredients, you can conjure up a cookie that feels both gourmet and incredibly satisfying, proving that complex flavors don’t always require complicated recipes.

At their heart, vegan palmiers are elegantly simple: crisp, baked puff pastry generously coated in sugar. Doesn’t that sound wonderfully enticing? Yet, despite their minimalist ingredient list, these “elephant ear” cookies possess an undeniably fancy appearance and a taste that belies their humble origins. They are an absolute showstopper for any gathering or party, guaranteed to impress your guests, especially when you reveal that these beautifully spiraled treats are entirely homemade and plant-based!

Why You’ll Fall in Love with This Vegan Palmier Recipe

• Minimalist Ingredients, Maximum Flavor: Seriously, just two ingredients! You won’t believe the rich, buttery flavor and satisfying crunch that come from so little.
• Effortlessly Elegant: The signature heart shape (or “elephant ear”) of palmiers makes them look incredibly sophisticated, yet the process is surprisingly straightforward.
• Perfectly Flaky & Crispy: The layers of puff pastry, caramelized by the sugar, create an unparalleled flaky texture that melts in your mouth with every bite.
• Quick & Easy Prep: While there are a few steps to achieve the iconic shape, the actual hands-on time is minimal, making them perfect for a spontaneous baking session.
• Diet-Friendly Delight: Being completely vegan, these palmiers are suitable for those avoiding dairy, allowing everyone to enjoy a classic pastry treat.

Essential Ingredients for Your Palmiers

Creating these delicate, sweet, and crispy vegan palmiers requires just two main components. The quality of these ingredients will significantly impact the final texture and flavor of your cookies. You’ll find the precise measurements in the comprehensive recipe card below.

• Vegan Puff Pastry: This is the star of the show. Many popular brands of puff pastry are accidentally vegan (e.g., some varieties of Pepperidge Farm in the US, or Jus-Rol in the UK), as they are made with vegetable oils instead of butter. Always double-check the ingredient list to ensure it’s completely dairy-free. Alternatively, you can seek out dedicated vegan puff pastry brands available in specialty stores or the frozen dessert aisle. Ensure your puff pastry is thawed according to package directions before you begin, but still cold enough to work with.
• Granulated Sugar: This provides the delightful sweetness and, more importantly, the incredible caramelized crust that defines a palmier. You can use regular granulated sugar, or for an extra sparkling finish and a slight textural crunch, consider turbinado sugar (raw cane sugar). Some bakers even enjoy adding a pinch of cinnamon to the sugar for a warm, spiced variation.

Crafting Your Own Vegan Puff Pastry Palmiers: A Step-by-Step Guide

While these elephant ear cookies only feature two ingredients, their iconic shape and perfect crispiness are achieved through a series of thoughtful steps. Follow these instructions carefully to create beautiful, golden palmiers:

• Prepare Your Workspace: Begin by generously sprinkling a layer of granulated sugar across a clean, dry countertop. This sugared surface will prevent the puff pastry from sticking and will also begin the crucial process of infusing sugar into the dough layers.
• Sugar the Dough: Carefully unroll your thawed vegan puff pastry sheet and lay it flat onto the sugared countertop. Sprinkle another liberal amount of sugar evenly over the top surface of the dough. This ensures both sides will develop that wonderful caramelized crunch.
• Roll It Out: Using a rolling pin, gently yet firmly roll out the puff pastry dough. Aim for a rectangular shape approximately 9×15 inches in size and about ¼-inch thick. The rolling action will not only expand the dough but also help to press the sugar firmly into its surface, creating those wonderful sweet layers.

• Reinforce with More Sugar: Flip the dough over to expose the other side, and sprinkle it with even more sugar. Lightly run your rolling pin over the dough once more to gently press this fresh sugar into the surface. This ensures maximum caramelization and flavor.
• Trim for Perfection: Using a sharp knife or a pastry wheel, carefully trim the rough edges off the puff pastry to form a perfectly clean and neat rectangle. This step is crucial for achieving uniform, beautiful palmiers.
• Mark the Center Line: Without cutting all the way through, use the back of your knife or a ruler to lightly score a line down the exact center of the dough, lengthwise. This will serve as a guide for your folds.

• First Fold: Take one long edge of the dough and fold it inward towards the center line, covering approximately ¼ of the dough’s width. Smooth it gently. Then, fold this section over a second time, bringing it closer to the center. This creates a tight roll on one side.

• Second Fold: Mirror the previous step on the opposite long edge of the puff pastry. Fold it inward twice, towards the center line. When both sides are folded, you should observe a small “valley” running down the middle of the dough, where the two folded sections meet.

• Final Fold & Chill: Now, fold the entire dough in half along that central valley, creating a neat log shape. This log will form the characteristic “heart” of your palmiers. Wrap the puff pastry log tightly in plastic wrap and place it in the freezer for 15-20 minutes. This chilling step is vital for firming up the vegan butter in the pastry, making it much easier to slice cleanly.
• Prepare for Baking: While your dough chills, line a large baking sheet with parchment paper. This will prevent sticking and aid in easy cleanup.
• Slice the Cookies: Retrieve the chilled puff pastry log from the freezer. Use a sharp knife to trim off the very ends of the log; these often don’t have the perfect spiral shape. Then, slice the log into individual cookies, aiming for a thickness of just under ¼-inch.
• Arrange on Baking Sheet: Place the sliced cookies onto the prepared baking sheet, laying them flat. Gently spread open the top edges of each cookie slightly to enhance the classic “V” or “heart” shape. Ensure you leave at least 1½ inches of space between each palmier, as they will expand considerably during baking.

• Final Sugar Dusting: Sprinkle a final, light layer of sugar over the tops of the arranged palmiers. This extra sugar will create an even more beautiful and crunchy caramelized crust.
• Pre-Bake Chill: Place the baking sheet with the prepared vegan palmiers back into the freezer while your oven preheats. This ensures the dough is thoroughly chilled, which is crucial for achieving maximum puff and flakiness during baking.
• Preheat the Oven: Preheat your oven to a high temperature of 450°F (232°C). The high heat helps the puff pastry to quickly expand and create those desirable layers.
• Bake to Golden Perfection: Once the oven reaches temperature, transfer the chilled baking sheet directly from the freezer to the hot oven. Bake for 10 minutes. At this point, carefully and quickly flip each palmier over using a spatula. Return to the oven and continue baking for another 5-8 minutes, or until both sides are a beautiful golden brown and the sugar has caramelized into a shiny, crisp coating. Keep a close eye on them during this second bake, as sugar can burn quickly.

Expert Tips for Perfect Vegan Elephant Ears

Achieving truly spectacular vegan palmiers is easy, especially with a few insider tricks. Here are my favorite tips to ensure your elephant ears come out perfectly flaky, sweet, and golden every time:

• Consider Homemade Puff Pastry: While store-bought vegan puff pastry is incredibly convenient, finding it can sometimes be a challenge. If you’re feeling adventurous or simply can’t locate a suitable store-bought option, consider making your own! Crafting puff pastry from scratch is a labor of love but is immensely rewarding, yielding a product that often surpasses anything you can buy. For a truly superior result, I highly recommend using a recipe for homemade vegan and gluten-free puff pastry, if you have the time and inclination.
• Maintain a Cold Dough: This is arguably the most crucial tip when working with puff pastry, vegan or otherwise. The layers of fat (vegan butter) in the dough are what create its signature flakiness. If the dough gets too warm, the butter melts prematurely, leading to a greasy, dense cookie instead of a light, airy one. If at any point during the rolling and folding process you notice your puff pastry becoming soft, sticky, or difficult to handle, don’t hesitate! Immediately place the dough back in the refrigerator or even the freezer for a few minutes until it firms up again. A cold dough is a happy dough.
• Allow for Proper Cooling: Once your gorgeous vegan palmiers emerge from the oven, glistening and caramelized, it’s incredibly tempting to snatch one up immediately. However, resist this urge! For optimal flakiness and crispness, transfer the freshly baked cookies to a wire rack and allow them to cool completely to room temperature. This cooling period allows the sugar to fully harden and the pastry structure to set, resulting in that delightful, shattering crunch we all love.
• Even Thickness is Key: When rolling out your puff pastry, strive for an even thickness across the entire rectangle. Inconsistent thickness can lead to some parts baking faster and burning, while others remain undercooked. A uniform thickness ensures even baking and consistent texture throughout your batch.
• Don’t Skimp on the Sugar: The sugar isn’t just for sweetness; it’s essential for the palmiers’ signature caramelized crust. Be generous when sprinkling it on your countertop and dough. The sugar also helps to prevent the dough from sticking during rolling and folding.

Storage and Reheating Instructions

These delightful vegan palmiers are best enjoyed fresh, but they also store wonderfully for a few days. To keep them at their best, place them in an airtight container at room temperature for up to 3 days. If you prefer to extend their freshness, they can be stored in the refrigerator for up to a week. For that fresh-from-the-oven crispiness, you can easily reheat them: simply pop them into a 325°F (160°C) oven for about 5 minutes, or use a toaster oven for a quicker refresh.

Can I Freeze Vegan Palmiers?

Absolutely! Vegan elephant ears freeze beautifully, making them an excellent candidate for meal prep or for having a delicious treat on hand whenever a craving strikes. Once completely cooled, place the palmiers in an airtight freezer-safe container or bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, reheat the frozen palmiers in a preheated 325°F (160°C) oven for approximately 10 minutes, or until warmed through and crispy again.

Other Delicious Vegan Cookie Recipes to Explore

If you loved these simple yet elegant vegan palmiers, you’re sure to enjoy these other fantastic plant-based cookie recipes:

• Rolled Pumpkin Spice Cookies
• Buttery Vegan Spritz Cookies
• Classic Vegan Chocolate Chip Cookies
• Vegan Pumpkin Sugar Cookies
• Hearty Vegan Oatmeal Chocolate Chip Cookies

Vegan Puff Pastry Palmiers (Elephant Ears)

Servings: 24 cookies

Prep Time: 10 mins

Cook Time: 15-18 mins

Chill Time: 30-40 mins (total)

Total Time: Approximately 55-68 mins

These vegan puff pastry palmiers (also known as elephant ears) are wonderfully flaky, buttery, and incredibly fun to make. Best of all, they only require 2 simple ingredients for a truly luxurious treat!

Average Rating: 5 out of 5 stars (from 2 ratings)

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Ingredients

• 1 batch vegan puff pastry (1 sheet, about 10-12 oz / 280-340g)
• ½ cup (100 grams) granulated sugar

Instructions

1. Sprinkle your countertop with a generous amount of granulated sugar.
2. Place the thawed vegan puff pastry sheet on top of the sugar and sprinkle the top side of the dough with more sugar.
3. Roll the puff pastry out to a rectangle approximately 9” x 15” in size and ¼” thick. This rolling will press the sugar into the surface of the pastry.
4. Flip the pastry over and add more sugar to the new top side. Roll gently to press the sugar into the surface.
5. Use a sharp knife to trim the edges, creating a perfectly clean rectangle.
6. Lightly mark a faint line down the exact center of the dough, lengthwise, using the back of your knife (do not cut through).
7. Fold one long edge of the dough inward, a little less than ¼ of the way towards the center line. Then, fold that section over a second time.
8. Repeat this folding process with the other long side of the puff pastry. You should now have a small valley or gap between the two folded edges in the center.
9. Fold the entire dough in half, folding one side over the other to create a compact log shape. Wrap this log tightly in plastic wrap and place it in the freezer for 15-20 minutes to chill and firm up.
10. While the dough is chilling, line a baking sheet with parchment paper.
11. Remove the chilled dough log from the freezer. Use a sharp knife to cut off the very ends of the log to create clean, flat edges.
12. Slice the dough log into pieces, each a little less than ¼” thick. Place these sliced palmiers onto the prepared baking sheet, leaving at least 1½” of space between each as they will expand significantly. Gently open the top edge of each cookie slightly to enhance its V-shape. Sprinkle the tops of the palmiers with a little more sugar.
13. Place the baking sheet with the prepared palmiers back into the freezer while you preheat your oven.
14. Preheat your oven to 450°F (232°C).
15. Once the oven is preheated, remove the baking sheet directly from the freezer and place it into the hot oven.
16. Bake for 10 minutes. Then, working quickly and carefully, flip each palmier over with a spatula. Continue baking for an additional 5-8 minutes, or until they are deeply golden brown and beautifully caramelized on both sides.

Notes

Store cooked palmiers in an airtight container at room temperature for 3 days, in the fridge for up to a week, or in the freezer for up to 3 months. To reheat and crisp up, place in a 325°F (160°C) oven for 5-10 minutes.

Nutrition Information (per cookie, estimate):

Calories: 14kcal, Carbohydrates: 4g, Protein: 0.003g, Fat: 0.02g, Saturated Fat: 0.004g, Polyunsaturated Fat: 0.002g, Monounsaturated Fat: 0.01g, Sodium: 0.1mg, Potassium: 1mg, Sugar: 4g, Calcium: 0.004mg, Iron: 0.001mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: French

Course: Desserts

Author: Jessica Hylton