• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Flour & Spice logo

  • Complete Recipe Index
  • Pakistani Recipes
  • Meet Sarah
menu icon
go to homepage
search icon
Homepage link
  • Complete Recipe Index
  • Pakistani Recipes
  • Meet Sarah
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » The Cookie Jar » EASY French Hearts

    EASY French Hearts

    Dec 11, 2014 · Modified: Dec 17, 2020 · by Sarah Mir

    Jump to Recipe Print Recipe
    Jump to this EASY French Hearts Recipe

    Bakeries give me joy. Just walking into a bakery and seeing those display cases full of pretty treats lined up so neatly feels simultaneously comforting and exciting. Know what I mean? French Hearts were always a bakery cookie for me. Growing up they would get packed in those brown paper bags and when we got home we would always split them. And then take seconds, thereby defeating the purpose of splitting them! These Easy French Hearts are my petite homage to that bakery favourite.

    What do you need to make French Hearts?

    If you are fancy you can always make your own laminated dough, but I am certainly not. However faking fancy is totally my thing so all I use are these three ingredients:

    • pre rolled puff pastry sheets (or a block you roll out)
    • sugar
    • a little orange zest to mix it up - you can use cinnamon, cardamom or even leave them plain!
    • a teensy bit of salt
    a tin of french hearts, mini white christmas trees, a cup of coffee and a partial view of a jar of granola

    The Orange Zest is not traditional per se, but I love how it elevates the flavor of these French Hearts. Also can I just say how utterly GORGEOUS the smell is when you rub the zest into sugar? Almost makes you want to not wash your hands after. Don't worry friends though I did.

    As a quick note these French Hearts are smaller than the classic bakery ones. I contemplated making large ones, but then imagining my girls tearing them in half to eat them and the subsequent cleaning was enough to make me change my mind!

    How to Make Easy French Hearts

    Step One: Rub the zest (if using) together in a bowl with the sugar, set aside.

    Step Two: Unfurl the puff pastry sheet and scatter a layer of your sugar mix over top

    Step Three: Mark a halfway line lightly and star rolling the puff pastry inwards from one edge towards the middle stopping at your halfway line. Repeat with the other side

    Step Four: Slice into 1 cm slices, arrange on a cookie sheet

    Step Five: Bake at 400 F for 5-6 on one side, then flip and bake for another 3-4 minutes until they look caramelly. Cool completely before eating.

    They're also really pretty (if I do say so myself) and would make great hostess gifts or a very welcome addition to the usual smorgasbord of Christmas cookies.

    Looking for more elegant treats? Try one of these!

    • Lindt Shortbread Cookies
    • Coconut Macaroons
    • Chewy Ginger Cookies with Lemon Cream Cheese Frosting

    Made these cookies? Rate them below by clicking the number of stars you want to give it and don't forget to tag me in your recreations on instagram @flourandspiceblog

    A ¾ shot of a tin of french hearts with some christmas decor in the background
    Print Recipe
    5 from 2 votes

    EASY French Hearts

    Course: Dessert
    Keyword: french hearts, palmiers, elephant ears
    Author: Sarah Mir

    Ingredients

    • 2 sheets ready rolled puff pastry (10 inches square roughly) - 450g thawed

    Sugar Mix

    • 1 tsp Orange Zest (optional) see notes for alternatives
    • ¾ cup sugar
    • ⅛ tsp salt

    Instructions

    • Preheat the oven to 400 F and line two baking sheets with parchment paper
    • Unroll your puff pastry sheet and scatter roughly ⅓ cup or an even layer of sugar over it
    • Gently mark the halfway line on your sheet and roll one edge inwards, loosely coiling it in until you are close to that line. Repeat with the other side
    • If your puff pastry is still cold and firm then start slicing it into 1 cm slices and arrange the cookies on your prepped sheet about an inch apart
    • Scatter a little more sugar over top and bake them for 5-6 minutes then flip them over and bake for another 3-4 more until caramelly golden.
    • Repeat until your dough is used up and cool completely before eating. Keep well in an air tight box for a week.

    Notes

    If orange flavor is not your thing add ½ tsp cinnamon or ½ tsp cardamom to your sugar for a different flavour or leave them plain!

    « Double Chocolate Chip Cookies with Pistachios
    Ferrero Rocher Brownies - Large enough for a crowd, but good enough to eat by yourself! »

    Reader Interactions

    Comments

    1. wattwurmnashi says

      December 11, 2014 at 8:30 pm

      Oh, I didn't know palmiers were so popular in Karachi! In Germany, they're almost always sold dipped half into couverture. I much prefer them like that. Without I agree, they're a bit boring. Unfortunately, they're hardly sold anymore! Your version sounds delicious!

      Reply
      • sarahjmir says

        December 15, 2014 at 6:11 pm

        Wow - I didn't know they were that popular there. Anything dipped in chocolate is double delicious!

        Reply
        • wattwurmnashi says

          December 30, 2014 at 1:30 am

          Sorry for the late answer, hope you had a wonderful Christmas! Yeah chocolate dipped palmiers are [or used to be] very popular in Germany. In France, you can find palmiers everywhere too but the chocolate variant is much less common

          Reply
    2. Anjana @ At The Corner Of Happy & Harried says

      December 12, 2014 at 12:05 am

      I love palmiers, though some varieties can be too sweet. The oranges are a great flavor addition!

      Reply
      • sarahjmir says

        December 15, 2014 at 6:10 pm

        Thanks Anjana! and I agree!

        Reply
    3. salma says

      December 12, 2014 at 12:39 am

      I love those pastries and I didn't even know what they were called! Love that picture with your daughter holding one in her hand, adorable 🙂

      Reply
      • sarahjmir says

        December 15, 2014 at 6:10 pm

        thanks salma 🙂 it's actually an older picture from the summer but I couldn't resist the urge to include it!

        Reply
    4. Heidie Makes says

      December 12, 2014 at 1:21 am

      Such a great post, I love palmiers, my grand dad used to always have these! 🙂

      Reply
      • sarahjmir says

        December 15, 2014 at 6:09 pm

        Thanks Heidie! They're just one of those classic things that everyone seems to have had!

        Reply
    5. Marium says

      December 12, 2014 at 3:32 pm

      these were so easy!!! Ok next weekend...thank youuuu

      Reply
      • sarahjmir says

        December 15, 2014 at 6:08 pm

        Dying to hear how they turn out!

        Reply
    6. Kamz says

      December 15, 2014 at 7:05 pm

      These look so delish! Kind of nervous to try but they look so good:)

      Reply
    7. wattwurmnashi says

      December 15, 2014 at 8:13 pm

      You know what Sarah, funnily, later on the same day that you published this post another blog that I follow, Korena in the kitchen, published another take on palmiers - cocoa cinnamon ones! You can check it out here if you are curious: http://korenainthekitchen.com/2014/12/12/cocoa-cinnamon-palmiers-and-what-to-get-the-foodie-on-your-list/
      I think your orange sugared ones dipped in chocolate would be extra nice, orange + chocolate go so well together!

      Reply
    8. Henna says

      December 16, 2014 at 12:46 pm

      Ahhh Khara Biscuits! lolollll
      Dude I love palmiers! My dad used to call them Bakar Khaani and he lovedddd them! I love the addition of orange sugar, Ms.FancyPants l)

      Reply
    9. Taslim Jaffer says

      December 23, 2014 at 11:38 am

      Oh my gosh!! We call these Pakistani jelabi...I have eaten a tonne of these growing up! So happy to have come across this recipe (you know, for a day when I may feel like braving some puff pastry baking...) and I would definitely try the orange take on it! Will share this recipe on my pages - thanks!

      Reply
      • sarahjmir says

        December 23, 2014 at 2:04 pm

        Oh wow now that is an expression I have never heard! Hope you try it out and it goes well 🙂

        Reply
    10. Amira says

      December 23, 2014 at 2:03 pm

      This is a clever trick to kick up the flavor a bit for a change. These are so easy to make. Thanks for sharing.

      Reply
    11. afracooking says

      December 26, 2014 at 8:04 am

      These look absolutely perfect - so elegant. I adore the crispy, buttery sensation of biting into puss pastry - yum!

      Reply
      • sarahjmir says

        December 27, 2014 at 8:09 pm

        aww thanks Afra!

        Reply
    12. emmasouthlondon says

      December 27, 2014 at 1:37 pm

      These are so pretty - thank you for the step by step instructions - I love the idea of adding orange - I'm going to try them myself for New Year!
      Best wishes,

      Emma. 🙂

      Reply
      • sarahjmir says

        December 27, 2014 at 8:09 pm

        Thanks Emma!!! I hope they turn out well and that you're having a wonderful holiday season!

        Reply

    Penny for your thoughts? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

    More about me →

    Popular

    • Caramel Custard - Pakistani
    • Herbed Chicken Burgers with a DELISH sauce
    • Hyderabadi Chicken Pulao - Pakistani Recipe
    • EASY Pakistani Aloo Gosht or Meat and Potato Curry
    • Coffee Cake a la Bombay Bakery
    • "Phitti Hui Coffee" or Whipped Coffee - a Pakistani Latte

    Copyright © 2022 Flour & Spice · Support by Foodie Digital