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.
In this post here 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.
Sourdough Palmier Folding
Roll a pastry rectangle, the starting from the sides, fold in ¼ 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.
Once folded, they're sliced into 1cm slices and then each cut side is pressed into some more granulated sugar.
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.
Have you made this? Tag me and let me know! @home_grown_happinessnz
If you’re after a traditional sourdough loaf, try my Basic Sourdough Loaf.
- Homemade Sourdough Puff Pastry (see recipe card below)
- ½ cup granulated sugar
- Preheat the oven to 200°C or 392 °F.
- Roll the puff pastry sheet out into a 40 x 50 cm rectangle.
- Sprinkle the pastry with 3 tbsp of granulated sugar
- Fold in ¼ of each side into the middle.
- 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.)
- You'll now have a long puff pastry log.
- Slice the log into 1cm slices.
- Press the faces of each slice into some granulated sugar and lay them on a baking tray.
- Bake for around 20 minutes until deep golden brown and crisp all the way through.
Serving Size:1 grams
Amount Per Serving: Calories: 245Saturated Fat: 9.9gUnsaturated Fat: 0gCholesterol: 41mgSodium: 111mgCarbohydrates: 24.2gSugar: 8.4gProtein: 2.3g
- 225g all purpose flour
- 60g sourdough discard starter
- 100-120ml cold water
- ¼-1/2 tsp salt (¼ if using salted butter)
- 230g butter
- Day 1: Melt 30g of the butter and set aside. In a bowl, add the flour, sourdough starter, salt, water and melted butter. Start with 100ml of the water and mix it until it forms a ball. Add in the remaining 20 ml if necessary. Then place it in the refrigerator for 8-20 hours.
- Leave the remaining 200g of butter at room temperature ready for day 2.
- Day 2: Take the 200g of room temperature butter and slice it into 4 slices. Take two sheets baking paper and lay out the slices of butter on one of the sheets, into a square. Place the second sheet of baking paper overtop. Using a rolling pin, roll the butter out into a 20 x 15cm rectangle.
- Place the butter rectangle in the refrigerator for around 10 minutes to firm up slightly, but ensure it’s still a little pliable and not rock hard.
- Take the dough from the refrigerator and roll it out lengthwise in front of you into a 20 x 30cm rectangle. Now, take the butter from the refrigerator and remove one sheet of baking paper. Lay the unwrapped side down on the bottom 2 thirds of the dough rectangle. Fold over the top third, over the butter, and press it down. Take the bottom third and fold that over like a pamphlet (the bottom third will be both dough and butter.)
- The dough is now a horizontal rectangle. Turn it one quarter turn clockwise, so that it is now a vertical rectangle. Gently push with a rolling pin a few times along the length of the dough to help work in the butter.
- Roll the pastry out into another 20 x 30cm rectangle and fold it once again into a pamphlet.
- Turn the pamphlet 90 degrees and roll it out again into a 20 x 30cm rectangle, and fold it up into a pamphlet.
- That was two turns and rolls in total. Now the folded dough needs to rest in the refrigerator for at least 20 minutes.
- After 20 minutes remove it from the refrigerator and lay it out on the bench so it is a vertical rectangle.
- Roll it out again into a 20 x 30 cm rectangle and repeat the folding, and rolling to complete another two turns. Chill the dough for 20 minutes.
- Repeat this process one more time, so in total the dough was turned and rolled a total of 6 times.
- At this point the butter should be incorporated into the dough and there shouldn’t be visible clumps remaining. If there are still clumps, your butter may be too cold. Perform another set of turns for a total of 7 turns. Any more than that and you may overwork the dough.
- After all the turns are completed, let the dough chill for a minimum of 2 hours in the refrigerator before rolling out once more and baking.
- Alternatively it can be frozen for up to 4 months to use at a later date. If you’re freezing it, let it thaw, but not heat up, before rolling out.
Serving Size:1 grams
Amount Per Serving: Calories: 430Saturated Fat: 19.8gUnsaturated Fat: 0gSodium: 222mgCarbohydrates: 32.5gFiber: 1.2gSugar: 0.1gProtein: 4.7g