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Sourdough Palmiers – Cookies with Puff Pastry

Sourdough Palmiers are one of the most delicious things you can make with puff pastry.

Sourdough palmiers are sweet little French cookies made of sourdough puff pastry and granulated sugar.

They’re sometimes called Elephant ears too.

A display of sourdough palmier cookies

Sourdough puff pastry

In my sourdough puff pastry post, I have step by step instructions on how to make puff pastry from scratch using sourdough starter. Despite it taking an extra 12 hours of resting time, making puff pastry with sourdough is actually easier than without.

The extended fermenting time helps with relaxing the gluten in the dough and it makes for easier rolling.

Once you’ve got a slab of sourdough puff pastry made, it can be rolled into cookies.

Palmiers are made out of a rectangle of puff pastry, sprinkled with granulated sugar, folded up, and sliced into cookies.

Yes, you can use store-bought pastry but it’s definitely not as delicious as homemade pastry made with real butter.

Sliced palmiers with a knife on a white bench

Sourdough Palmier Folding

Roll a pastry rectangle, and sprinkle the rectangle with granulated sugar.

Then, starting from the sides, fold in 1/4 on each side so they meet in the middle.

Now fold the two sides on to each other like you’re folding a book. And then do that again one more time.

How to fold palmier cookies

Once folded, they’re sliced into 1cm slices and then each cut side is pressed into some more granulated sugar.

Sliced sourdough palmiers


If the oven is still heating and the cookies have been sliced, place them back in the fridge to stay cool until the oven is at temperature.

Bake them for around 20 minutes until deep golden brown and crispy all the way through.

Baked sourdough palmiers
sourdough palmier snapped in half

Related recipes

If you’re after a traditional sourdough loaf, try my Basic Sourdough Loaf. Or for another cookie recipe, try brandy snaps with Chantilly cream!

Sourdough Palmiers

Sourdough Palmiers

Yield: 18
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

The flakiest, butteriest cookies made with real butter sourdough puff pastry.



  1. Preheat the oven to 200°C or 392 °F.
  2. Roll the puff pastry sheet out into a 40 x 50 cm rectangle.
  3. Sprinkle the pastry with 3 tbsp of granulated sugar
  4. Fold in 1/4 of each side into the middle.
  5. Now fold those two sides on to each other like you're folding a book, then repeat that one more time. (See images in post above.)
  6. You'll now have a long puff pastry log.
  7. Slice the log into 1cm slices.
  8. Press the faces of each slice into some granulated sugar and lay them on a baking tray.
  9. Bake for around 20 minutes until deep golden brown and crisp all the way through.
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 245Saturated Fat: 9.9gUnsaturated Fat: 0gCholesterol: 41mgSodium: 111mgCarbohydrates: 24.2gSugar: 8.4gProtein: 2.3g

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  1. Dear Elien,
    (I have messaged you before about your great danish dough recipe.) I made the sourdough discard puff pastry. The dough was very easy to roll out and 6 turns weren’t difficult to do. I baked pasties this morning and somehow The pastries seemed to be undercooked even though I baked them longer than what you suggested foe the danish. They puffed but not more than danish dough. I made pinwheels, coils, envelopes, kites, and frames. I did convection 370 F for 20 minutes. Do you have any advice?

    1. Heya, I would turn up the oven a bit more to give a big burst of heat to evaporate with water in the butter and give a good rise. If it’s browning too fast, it can always be turned down after a while, but hot initially is what you want. Between 392-428F, dependant on if you’re using a convection oven or not.

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