Chai Palmiers


We love to bake, we love palmiers (or Elephant Ears), and we love our chai. So, why not combine all three?

These puff pastry treats are sprinkled with a mixture of sugar and a little of our Unsweetened Masala Chai (just tea and spices) to give this French pastry an Indian twist. Adapted from Ina Garten's recipe, these Palmiers get a nice kick from adding our chai to the sugar mixture.


40 -45 cookies

Prep time:

30 minutes

Cook Time:

10 minutes


  • 2 cups granulated sugar
  • 2-3 tablespoons Tipu's Chai Unsweetened Masala Chai (you can always add more if you’d like)
  • 1/8 teaspoon kosher salt (optional)
  • 2 sheets puff pastry, defrosted



Preheat the oven to 450 degrees F.

Combine the sugar, chai and kosher salt (if using).

Pour 1 cup of the sugar and chai mixture on a flat surface such as wooden board.

Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar.

With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom.

Fold the sides of the square towards the center so they go halfway to the middle.

Fold them again so the two folds meet exactly at the middle of the dough.

Then, fold 1 half over the other half as though closing a book.

You will have 6 layers.

Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.

Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above.

Slice and arrange on baking sheets lined with parchment.

Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side.

Transfer to a baking rack to cool. Enjoy!



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