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A ¾ shot of a tin of french hearts with some christmas decor in the background

EASY French Hearts

Course Dessert
Keyword french hearts, palmiers, elephant ears
Author Sarah - Flour & Spice


  • 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
  • tsp salt


  1. Preheat the oven to 400 F and line two baking sheets with parchment paper

  2. Unroll your puff pastry sheet and scatter roughly ⅓ cup or an even layer of sugar over it

  3. 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

  4. 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

  5. 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.

  6. Repeat until your dough is used up and cool completely before eating. Keep well in an air tight box for a week.

Recipe 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!