A palmier (/ˈpælmi/, from French, short for feuille de palmier 'palm tree leaf'), pig's ear,[1] palm heart, or elephant ear[2] 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 that was invented in the beginning of the 20th century.

A plate of palmiers
Alternative namesPalm tree, elephant ear, pig's ear, prussiens
Place of origin France
Main ingredientsPuff pastry, butter, sugar
Pig's ears


Palmiers are made from puff pastry, a laminated dough similar to the dough used for croissant, but without yeast. 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 14 in (6 mm) slices and baked. Usually it is rolled in sugar before baking.


Known as palmeras in Spain, in the Puerto Rican version, they are topped with honey. In Mexico and other Latin American countries they are known as orejas (ears). In China, they are known as butterfly pastries. In Greece they are usually known as little glasses (γυαλάκια). In Germany they're called pig's ears (Schweineohren); in Italy Prussiane (derisively after the ostensibly large ears of Prussian invaders); in Switzerland Prussiens or cœur de France.[3] In Catalonia and Valencia they are called ulleres (eyeglasses) or palmeras. In Spain they are called palmeras (palm trees), and they can be topped with coconut or chocolate.[4] In England, they are called little hearts and sweet hearts. In Scotland "pigs ears" or "pigs lugs". In Pakistan they are called French Hearts. In Japan since 1965, they are called Genji Pie. In India they are known as elephant ears or french hearts.

An arlette is a cinnamon-flavoured palmier biscuit.[5]

See also


  1. Ling Yeow, Poh (5 May 2016). "Palmier (palm hearts or pig's ears)". Special Broadcasting Service. Australia. Retrieved 6 June 2018.
  2. "Elephant Ears (Palmiers)". Les Gourmands du South End. March 22, 2009. Retrieved 6 June 2018.
  3. Erhard Gorys (2001). Das neue Küchenlexikon. München. ISBN 3-423-36245-6. {{cite book}}: Check |author= value (help)CS1 maint: multiple names: authors list (link)
  4. Moreno, Itziar (February 5, 2016). "Las 5 mejores palmeras de Bilbao (The 5 Best Palmeras of Bilbao)". (in Spanish). Retrieved 6 June 2018.
  5. "Dominique Ansel's Arlette Pastry Recipe". Bon Appétit. Condé Nast. September 26, 2012. Retrieved 6 June 2018.

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