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|Alternative names||Palm tree, elephant ear, pig's ear|
|Place of origin||French Algeria|
|Region or state||France|
|Main ingredients||Puff pastry, butter, sugar|
A palmier (French for "palm tree"), pig's ear or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves, cœur de France, French hearts, shoe-soles, or glasses.
Palmiers are made from puff pastry, a laminated dough similar to the dough used for croissant, but without the yeast. Puff pastry is made with alternating layers of dough and butter, rolled and folded over to create possibly hundreds of flaky layers. The puff pastry is rolled out, coated with sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is then cut into about 1⁄4 in (6 mm) slices and baked. Usually it is rolled in sugar before baking.
In the Puerto Rican version, it is topped with honey. In Mexico they are known as orejas (ears). In Chinese, they are known as butterfly pastries. Germans call then pig's ears ("Schweineohren") while the Swiss call them "Prussien". In Spanish versions, they are called palmeras, and they can be topped with coconut or chocolate.
- Ling Yeow, Poh. "Palmier (palm hearts or pig's ears)". Special Broadcasting Service. Australia. Retrieved 6 June 2018.
- "Elephant Ears (Palmiers)". Les Gourmands du South End. March 22, 2009. Retrieved 6 June 2018.
- Erhard Gorys (2001). Das neue Küchenlexikon. München. ISBN 3-423-36245-6.
- Moreno, Itziar (February 5, 2016). "Las 5 mejores palmeras de Bilbao (The 5 Best Palmeras of Bilbao)". dolcecity.com (in Spanish). Retrieved 6 June 2018.
- "Dominique Ansel's Arlette Pastry Recipe". Bon Appétit. Condé Nast. September 26, 2012. Retrieved 6 June 2018.