A recipe for Palmiers (French Palm Tree Pastries)! A sheet of puff pastry is coated in cinnamon sugar, rolled, sliced, and baked until golden.

Secret Recipe Club
Time for Secret Recipe Club again! In the Secret Recipe Club, each blogger is assigned a different blog each month. They secretly choose a recipe, prepare it, and post it on a designated day. I love seeing what everyone comes up with at the end of the month!
This month, I was assigned Food Baby Life (blog is no longer active). Susan lives in Australia with her husband and three sons. She is also a part time Naturopathy student.
In addition to many baking recipes to choose from (I loved looking through her Daring Bakers and Tuesdays with Dorie posts), she has many quicker recipes for those short on time and family friendly meals. There is even an allergy friendly list at the top of her recipe index.
Palmiers (French Palm Tree Pastries)

Palmiers have been on my list of things to try for a long time, so I immediately decided on this recipe.
This French pastry (also known as Elephant Ears or Palm Trees) only requires three ingredients- puff pastry, cinnamon, and sugar! Few things beat flaky puff pastry covered in a caramelized cinnamon sugar. This was also Susan’s first blog post in 2008!
I want to try to make homemade puff pastry sometime, but went with packaged this month. The brand I used only came with 1 large sheet of puff pastry. Other brands often include two sheets.
Make sure both sides of the puff pastry are well-coated in the cinnamon sugar mixture and roll up the pastry tightly. Mine unwrapped a little as they baked, so I pushed them back together during the mid-bake flip.
These are best the day they are made, but we used the extra a couple of days later with vanilla ice cream. I definitely recommend this pairing.
Looking for more uses for puff pastry?
Try my:

Check out what everyone else made!
- Asian Inspired Turkey Burgers from Sew You Think You Can Cook
- Mozzarella and Potato Cakes from Karen’s Kitchen Stories
- Cinnamon Roasted Butternut Squash from Flying on Jess Fuel
- Greek Tomato Soup with Orzo from Shockingly Delicious
- Fresh Berry Focaccia from Burnt Apple
- Buttermilk-Blueberry Breakfast Cake from Bewitching Kitchen
- Freezer Breakfast Sandwiches with Ham, Eggs and Cheese from Lavender and Lovage
- Veggie Pizza Appetizer from A Day in the Life on the Farm
- Veggie & Egg Hash from Fantastical Sharing of Recipes
- Balsamic Chicken with Mushrooms from A Calculated Whisk
- Smoked Salmon Egg in a Basket (Egg in a Hole) from Oh! You Cook!
- Butterscotch Muffins from Chocolate & Chillies
- Chocolate Chocolate Chip Banana Bread from Making Miracles

Palmiers (French Palm Tree Pastries) Recipe
Adapted from Food Baby Life
Palmiers (French Palm Tree Pastries)
Ingredients
- 1/2 cup (100 grams) raw or granulated sugar
- 2 teaspoons ground cinnamon
- 17 ounces (482 grams) puff pastry defrosted
Instructions
- In a small bowl, mix together sugar and cinnamon.
- On a large work surface, sprinkle a quarter of the cinnamon sugar mixture (or half if only 1 large sheet of puff pastry) in a layer large enough to coat the sheet. Place the puff pastry over the layer of cinnamon sugar.
- Sprinkle another quarter of the cinnamon sugar mixture (or remaining if only 1 sheet) over the top of the puff pastry. Use a rolling pin or your hands to gently press the sugar into the pastry.
- Tightly roll each long side of the puff pastry in until they meet in the middle.
- Wrap the log in plastic wrap and freeze for about 30 minutes to make it easier to slice. Repeat if there is another sheet of puff pastry.
- Preheat oven to 375˚F (190˚C). Line baking sheet with parchment.
- Remove the log from the freezer and use a sharp knife to cut into about 1/3 inch (1 centimeter) wide pastries. Place 2 inches (5 centimeters) apart on prepared baking sheet.
- Bake in preheated oven for 8 minutes, then flip each of the pastries (push back together if they have unwrapped a little) and cook another 7 minutes, until golden. Repeat with remaining dough.
- Allow to cool on wire racks and store extras in an airtight container. They are best the day they are baked.
lk529
Oh wow, I love an easy cookie recipe! Can I call it a cookie? Looks like you had fun making them with your little chef. 🙂
shockinglydelicious
Palmiers are on MY list, too! Great SRC choice! (And I loved browsing your blog this month. Super fun.)
Rebekah @ Making Miracles
Those are so gorgeous!! Beautiful pick this month – happy reveal day!!
sallybr
They are beautiful indeed, and so nice that you got super-qualified help for making them… 😉
Wendy, A Day in the Life on the Farm
I have never heard of Palmiers but boy do the sound delicious!!
turnips 2 tangerines
I have always wanted to make these….we call them angel wings and my aunt made them every year at Christmas. Great SRC pick, Lynn
Susan @ foodbabylife
Oooh I cringed a bit thinking of that very first post! I love that you made them with your son and very glad you enjoyed them. They are still one of my favourite things! 🙂
Amy (@amy_donovan)
These turned out SO gorgeous – nicely done! Lovely choice for the SRC this month. =)
Jess @ Flying on Jess Fuel
I’m so impressed– these are so beautiful and perfect!! And who knew how EASY they are!! Love!
Melissa
What a beautiful pastry! Excellent pick this month 🙂
atasteofmadess
I have always wanted to make these! I need ot get me some puff pastry 🙂
Emily @ Life on Food
These are some of my favorite treats from when I studied abroad in Paris. So pretty and delicious! Happy Reveal Day!
karen278
What a GREAT SRC pick and I love the photos too! Karen
Tara
Thanks everyone!
April Tuell
I love how you were able to make something so elegant looking from just 3 ingredients!
Karen @ Karen's Kitchen Stories
How easy and impressive is that? Yum!! So glamorous!!
Becky Winkler
Awesome! I had no idea palmiers were so simple, since they look very fancy. Yours look beautiful!
The Wimpy Vegetarian
When I was in school, we had to make our own puff pastry, which I enjoyed doing – although it’s incredibly time consuming. My favorite thing to do with it was palmiers. They’re so, so good!