Description
Delight in these crispy, buttery Raspberry Palmiers featuring a perfect blend of puff pastry and tangy freeze-dried raspberries. Coated generously with raspberry-infused sugar and baked to golden perfection, these elegant French-inspired cookies make a stunning dessert or snack that’s both simple to prepare and irresistibly flavorful.
Ingredients
Scale
For the Palmiers
- 14 oz puff pastry, thawed
- ½ oz freeze dried raspberries (~half of this bag)
- ½ cup granulated sugar, divided
Optional Garnish
- 2 oz white chocolate, melted
- Additional freeze dried raspberries, crushed for garnish
Instructions
- Prepare Raspberry Powder: Add the freeze dried raspberries to a food processor and pulse until a fine powder forms. If you don’t have a food processor, place them in a sealed bag and crush with a rolling pin.
Carefully releasing a fine raspberry powder will impart vibrant flavor and color to your palmiers. - Make Raspberry Sugar: Combine ⅔ of the granulated sugar with the raspberry powder in a bowl. Sift to remove seeds and whisk until evenly combined. Discard the seeds to avoid unpleasant texture and burning in the oven.
- Prepare Puff Pastry: Lay the thawed puff pastry on a clean surface and sprinkle it evenly with the remaining ⅓ cup of plain sugar. Lightly roll out the dough with a rolling pin to about 13×14 inches, which helps the sugar adhere to the dough’s surface.
- Coat with Raspberry Sugar: Flip the puff pastry over and sprinkle it generously with the raspberry sugar mixture. Press the sugar into the dough with your hands, then use a rolling pin to roll out the pastry again, ensuring an even coating. Use enough raspberry sugar to fully coat the surface.
- Fold the Dough: Fold the longer side of the puff pastry in half to mark the center point. Then fold each end a little less than halfway toward the middle, sprinkling more raspberry sugar on each fold. Repeat this folding process twice more so the two sides meet at the center, pressing down gently with the rolling pin to seal each fold.
Place the folded dough in the freezer for 30 minutes to firm up before slicing. - Preheat Oven: Set your oven to 400˚F to prepare for baking.
- Slice and Bake: Remove the dough from the freezer and slice into ½-inch thick pieces. Place slices on a parchment-lined baking sheet, spacing them about 2 inches apart to maintain their shape.
Bake for 8-10 minutes until golden, then carefully flip and bake for an additional 4-5 minutes until crispy. - Cool and Garnish: Allow the palmiers to cool completely on a wire rack. If desired, dip one side in melted white chocolate and sprinkle with additional crushed freeze dried raspberries for an elegant finish.
Notes
- Be sure to sift out the seeds: The seeds may burn and add an unpleasant texture to the palmiers, so discard them after sifting the raspberry powder.
- Palmier spacing: Spacing palmiers relatively close prevents excessive spreading, helping them retain their iconic heart shape.
- Storage: Store leftovers in an airtight container at room temperature for a few days or vacuum seal for longer freshness.
- Freeze the dough: The folded dough can be frozen for up to a few months. Wrap tightly in plastic wrap to avoid freezer burn. Thaw at room temperature about 15 minutes before slicing and baking, adding extra baking time if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
