Raspberry Palmiers with White Chocolate Recipe

If you’re looking for a delightful treat that’s both elegant and surprisingly easy to make, you are going to fall head over heels for this Raspberry Palmiers with White Chocolate Recipe. These flaky, buttery cookies packed with vibrant raspberry flavor and a luscious white chocolate finish are truly a fan-freaking-tastic indulgence. Stick with me here, because I’m going to share all the little tricks I’ve learned that will help you nail these every single time — your kitchen is about to get a whole lot tastier.

Ingredients You’ll Need

Getting your ingredients right is the secret to success here. The puff pastry provides that irresistible flaky base, while freeze-dried raspberries pack in intense flavor without any moisture that can weigh down your dough. A little sugar balances everything beautifully, and white chocolate adds just the right hit of creamy sweetness.

• Puff Pastry: Use a good-quality store-bought sheet that’s fully thawed but still cold for easy handling.
• Freeze-Dried Raspberries: These punch up the raspberry flavor without soaking into the pastry, unlike fresh berries.
• Granulated Sugar: Choose plain granulated sugar for coating and raspberry sugar mix for sweetness with a tangy twist.
• White Chocolate (Optional): I love dipping the cooled palmiers for an extra indulgent glaze — pure magic.

Variations

I’m all about making recipes your own, and this Raspberry Palmiers with White Chocolate Recipe totally welcomes customization. Feel free to tweak the sweetness or add your favorite flavors.

• Chocolate Variants: I sometimes swap white chocolate for milk chocolate or drizzle dark chocolate for a deeper flavor profile — it’s always a hit with my family.
• Berry Swaps: Don’t have raspberries? Freeze-dried strawberries or blueberries work brilliantly too.
• Nutty Touch: Try sprinkling finely chopped pistachios or almonds on top after dipping in chocolate for a delightful crunch.
• Less Sweet Option: Cut down on the sugar if you want a less sweet treat; the raspberry tartness still shines through beautifully.

How to Make Raspberry Palmiers with White Chocolate Recipe

Step 1: Pulverize the Raspberries and Prepare Your Sugars

Start by adding your freeze-dried raspberries into a food processor. Pulse until they become a fine powder — if you don’t have a processor, no worries! Just toss the berries in a sealed bag and crush them with a rolling pin until finely ground. The goal here is to get a vibrant raspberry powder without seeds because those seeds can burn during baking and add an unpleasant crunch. Sift this powder into two-thirds of your sugar, discarding the seeds that stay behind in the sieve. Whisk this fragrant raspberry sugar mixture well to distribute the flavors evenly.

Step 2: Prep and Sugar the Puff Pastry

Unfold your thawed puff pastry onto a clean surface. Sprinkle the remaining plain sugar on top, then give it a gentle roll with your rolling pin—not to flatten it but to help the sugar stick better. Next, flip the pastry over, and generously sprinkle the raspberry sugar mixture all over. Use your hands to press the sugar gently into the dough and then roll it out evenly. I found that rolling it to about 13 by 14 inches gives great coverage for folding, but your store-bought pastry might differ slightly.

Step 3: The Art of Folding Your Palmiers

This is the fun part! Fold your puff pastry carefully: first fold the longer side in half to mark the center. Then fold each end just less than halfway toward the center and sprinkle a little more raspberry sugar. Repeat folding each end toward the middle once more, add a dash more regular sugar, then fold again so the two sides meet perfectly. Give the pastry a gentle press with a rolling pin to seal the folds, then pop it in the freezer for about 30 minutes. This chilling step is key—it firms up the dough for neat slicing and helps your palmiers keep their classic heart shape rather than spreading too thin.

Step 4: Slice and Bake Your Palmiers

Preheat your oven to 400°F (200°C). Remove the pastry from the freezer and slice it into half-inch thick pieces—don’t worry if the edges aren’t perfectly smooth! Place them about two inches apart on a parchment-lined baking sheet. I learned spacing them a bit closer helps keep their heart shape intact without spreading too wide. Bake for 8 to 10 minutes, then carefully flip each palmier with a spatula and bake for another 4 to 5 minutes, until golden brown and crisp. Let them cool completely before proceeding to the next step.

Step 5: Dip and Decorate with White Chocolate and Raspberries

This is where the magic happens. Melt your white chocolate gently—either in a microwave in short bursts or over a double boiler. Dip the bottoms of your cooled palmiers in the luscious melted chocolate, then immediately sprinkle with some crushed freeze-dried raspberries for a pretty and flavorful finish. Let the chocolate set at room temperature or pop them in the fridge for a few minutes if you want to speed things up.

How to Serve Raspberry Palmiers with White Chocolate Recipe

Garnishes

I love keeping the garnishes simple but impactful — a sprinkle of extra crushed freeze-dried raspberries on top of the chocolate creates a rustic look and boosts that tart raspberry flavor. Sometimes, I add a tiny dusting of powdered sugar just before serving for a delicate snowy effect that always draws compliments.

Side Dishes

Pair these palmiers with a cup of rich coffee or a fragrant tea for an elegant afternoon snack. I’ve also enjoyed them alongside fresh fruit salad or creamy yogurt for breakfast or brunch—they add just the right sweet crunch to the meal.

Creative Ways to Present

For parties, I like arranging the palmiers upright in a decorative glass vase or tiered cake stand for a charming display. You can also slide a thin skewer horizontally through one end to make “palmiers pops” — these are a huge hit with kids and guests alike and make serving a breeze.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover palmiers in an airtight container at room temperature, where they stay perfectly crisp and tasty for up to three days. If you notice them softening, just pop them in a warm oven for a few minutes to refresh their crunch.

Freezing

One of the best discoveries I made with this Raspberry Palmiers with White Chocolate Recipe is that the folded dough freezes beautifully. I wrap mine tightly in plastic wrap and freeze for up to three months. When I’m ready to bake, I let it thaw at room temp for about 15 minutes, slice, and bake as usual—perfect for spontaneous baking sessions.

Reheating

To get that fresh-baked crunch back, I gently warm palmiers in a 300°F oven for 3 to 5 minutes. Just keep an eye on them so they don’t brown too much. This trick breathes life back into palmiers without sacrificing any of that delightful flakiness.

FAQs

Final Thoughts

Honestly, I absolutely love how this Raspberry Palmiers with White Chocolate Recipe comes together — it feels fancy but is so straightforward, and the flavors just sing! When I first tried it, I was pleasantly surprised how that simple folding technique could yield such stunning, buttery treats loaded with fruity brightness and creamy sweetness. My family goes crazy for these, and I can’t wait for you to try making them yourself. Trust me, once you dive in, these palmiers will become your go-to excuse for a little everyday indulgence and wow-worthy entertaining alike.

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