Raspberry Palmiers

Why We Love This Recipe

• Valentine's Day cookie: Since these palmiers are naturally heart-shaped, they're the perfect Valentine's day cookie!
• Raspberry flavor: We tried this recipe multiple ways - fresh raspberries, raspberry jam, etc. To get the best raspberry flavor, we just used freeze dried raspberries that are ground into a fine powder and mixed with regular sugar. It doesn't compromise the crispiness of the puff pastry and you still get a good punch of raspberry flavor!
• Easy to make: This recipe only requires 3 ingredients, and once you've got the process down, they're super easy to make. You can use this same process for all sorts of different flavors. Try using citrus zest instead of raspberries, or another freeze dried fruit. Cinnamon sugar would also be delicious!

Ingredients and Notes

Here's what you'll need to make these raspberry palmiers:

Sugar: We used white granulated sugar, but you could also use cane sugar or coconut sugar.

Puff pastry: We used Dufour puff pastry, which is a great product but a bit expensive. Pepperidge Farm makes a widely available product that will work too, but the higher quality, the better these will taste. For best results, let the puff pastry thaw out in the fridge overnight before using the next day. Don't try to microwave thaw it!

Freeze-dried raspberries: We bought these off of Amazon, but Trader Joes also stocks these. Bags are typically 1.2 oz. This recipe uses about half of a bag, so you can make a double batch with a full bag!

Step-by-step Instructions

STEP 1: Add the raspberries to a food processor and pulse until they are a fine powder. If you don't have a food processor, place in a sealed bag and crush with a rolling pin.

STEP 2: Add ⅔ of the sugar to a bowl (be sure to save some!), then sift the raspberry powder into the sugar and discard the seeds. Whisk until well combined.

STEP 3: Place puff pastry on a clean surface, then sprinkle with remaining ⅓ cup of (plain) sugar. Lightly roll out the rectangle with a rolling pin (this also helps the sugar stick to the puff pastry).

Flip over the puff pastry, then sprinkle liberally with raspberry sugar. Press it in with your hands, then use a rolling pin to roll it out. Most store bought puff pastry will be about 10x11 inches, but ours was a bit bigger, so we rolled it to about 13x14 inches.

STEP 4: Fold the longer section of your puff pastry in half to mark the middle point. Then fold each end a little less than halfway to the middle and sprinkle with more raspberry sugar.

STEP 5: Make another fold, folding each end towards the middle. Sprinkle on a little more regular sugar. You don't want to use the raspberry sugar on this fold. Fold again so the two sides meet and press down gently with a rolling pin. Place in the freezer for 30 minutes.

STEP 6: Preheat oven to 400˚F.
Remove from freezer and cut into ½-inch thick slices. Space about 2 inches apart on parchment paper and bake for 8-10 minutes, then flip with a spatula and cook for another 4-5 minutes, until golden brown and crispy. Let cool completely, then dip in melted white chocolate and sprinkle with crushed freeze dried raspberries.

Expert Tips and FAQs

• Be sure to sift out the seeds: The raspberry seeds will burn in the oven and will add an unpleasant texture to the palmiers, so be sure to discard them after you've sifted the pulverized raspberries.
• Puff pastry: For best results, let the puff pastry thaw overnight in the refrigerator before using, and make sure it's still cold while you're working with it. If the butter gets too warm, it will run out while baking and your palmiers will be ruined. After you've folded up your dough, place it in the freezer for 30 minutes before slicing and baking. Don't skip this step – it's super important!
• Palmier spacing: We like putting the palmiers relatively close to one another on the sheet pan, as it will prevent them from spreading out too much and losing that beautiful heart shape. If they have unlimited room to expand, they'll be a lot wider and sort of resemble a big smile, which is fine too. They taste delicious either way!
• Storage: Store leftovers in an airtight container at room temperature for up to a few days. For longer storage, we love using these vacuum sealed containers.
• Freeze the dough: Once you make and fold the dough, you can technically keep it in the freezer for up to a few months so you have slice and bake cookies on hand whenever you want! Be sure to wrap the dough tightly in plastic wrap to prevent freezer burn. Let it thaw out at room temperature for 15 minutes or so before slicing and baking. They may need an extra minute or two in the oven.

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