Made with an easy sour cream dough instead of the traditional puff pastry, these mini elephant ears are filled with raspberry jam and rolled in cinnamon sugar.



Ingredient Checklist


Instructions Checklist
  • Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs. Add sour cream and pulse until mixture holds together when pinched. Knead dough on a work surface to bring together, then flatten into an 8-by-6-inch rectangle. Wrap in plastic and refrigerate until firm, at least 1 hour and up to overnight.

  • Preheat oven to 375 degrees. In a small bowl, stir together sugar and cinnamon; sprinkle half of mixture evenly on work surface. Let dough stand at room temperature until pliable. Cut in half; place one half of dough on sugared surface. With a floured rolling pin, roll into a 14-inch square. Spread half of jam onto dough, leaving a 1/4-inch border all around. Starting from one side, tightly roll dough toward center, incorporating sugar. Repeat, rolling other side to meet first roll in middle. Freeze 15 minutes.

  • With a serrated knife, cut dough crosswise into 1/4-inch-thick slices. (Refrigerate dough as needed if it gets too soft to slice.) Arrange slices 2 inches apart on parchment-lined baking sheets.

  • Bake 10 minutes. Carefully flip palmiers with an offset spatula and bake until golden, about 6 minutes more. Let cool on sheets 1 minute, then transfer to a wire rack; let cool completely. Repeat with remaining sugar mixture and dough. Cookies can be stored in an airtight container, between sheets of waxed paper, up to 1 week.

Reviews (3)

33 Ratings
  • 5 star values: 7
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 7
  • 1 star values: 0
Rating: 5 stars
These were wonderful, flaky, crisp and delicious and look just like the picture. Although they looked difficult, they were really very easy and a great addition to my holiday cookie tray. I too did not get 9 doz. only about 5 doz. I have used sour cream pastry previously but this is the most flakey and like real puff pastry. I am using the dough in other recipes like coffee cakes, etc. Love Martha's shows and the best website ever.
Rating: Unrated
I backed these this weekend and they turned out beautiful and delicious! Flaky and perfectly shaped. However, the yield was no where close to 9 dozen. It was more like 3 dozen - any suggestions?
Rating: 5 stars
Made these today and they were great! I was concerned that they would not be as flaky as a true palmier, but they are and they are delicious. I was also worried that the jam would bubble up and out during cooking, but it did not. I topped them with sanding sugar when they came out of the oven to give them a pretty, finished look. The recipe is great for a cookie exchange or cookie walk because it makes so many.