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Raspberry Palmiers Recipe

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★★★★

4 from 64 reviews

These Raspberry Palmiers are delicate, buttery puff pastry cookies coated with a sweet mixture of freeze-dried raspberry powder and sugar. Crispy and flavorful, they can be optionally dipped in white chocolate and garnished with extra raspberry crumbs for an elegant treat perfect for any occasion.

Ingredients

Scale

Pastry and Sugar Mix

  • 14 oz puff pastry, thawed
  • 1/2 oz freeze-dried raspberries (~half of a standard small bag)
  • 1/2 cup granulated sugar, divided

Optional Garnish

  • 2 oz white chocolate
  • Additional freeze-dried raspberries for garnish

Instructions

  1. Prepare Raspberry Powder: Add the freeze-dried raspberries to a food processor and pulse until they become a fine powder. If a food processor isn’t available, place the raspberries in a sealed plastic bag and crush them finely using a rolling pin, ensuring no large chunks remain.
  2. Mix Raspberry Sugar: In a bowl, combine two-thirds of the sugar with the sifted raspberry powder, carefully discarding the seeds. Whisk these together thoroughly to create an even raspberry sugar blend.
  3. Prep Puff Pastry Base: Lay the thawed puff pastry on a clean flat surface. Sprinkle the remaining one-third of plain sugar evenly on top. Lightly roll out the pastry with a rolling pin; this step helps the sugar adhere and ensures an even thickness.
  4. Apply Raspberry Sugar: Flip the puff pastry over so the sugared side is down. Generously sprinkle the raspberry sugar blend on the exposed side, using enough to create a full and even coating. Gently press the sugar into the pastry with your hands and then roll it out with the rolling pin until the pastry measures approximately 13×14 inches (or the size of your puff pastry sheet, adjusted accordingly).
  5. Fold the Pastry: Fold the longer side of the pastry in half to find the midpoint. Then fold each end of the pastry towards the center, less than halfway, and sprinkle more raspberry sugar. Repeat the folding process so the ends keep folding inward, finishing with the two sides meeting in the middle. Press gently with your rolling pin to flatten slightly. Place the folded pastry in the freezer for 30 minutes to firm up.
  6. Preheat Oven: While the pastry chills, preheat your oven to 400°F (204°C).
  7. Slice and Bake: Remove the pastry from the freezer and cut it into 1/2-inch thick slices. Arrange the slices on a parchment-lined baking sheet with about 2 inches of space between each. Bake for 8-10 minutes, then use a spatula to carefully flip each palmier. Continue baking for an additional 4-5 minutes or until the pastries are golden brown and crisp.
  8. Cool and Garnish: Let the baked palmiers cool completely on a wire rack. Optionally, melt the white chocolate and dip cooled palmiers halfway, then sprinkle with additional crushed freeze-dried raspberries for a decorative and flavor boost.

Notes

  • Freeze-dried raspberries add intense flavor without moisture that could affect puff pastry texture.
  • If white chocolate is not available or preferred, the palmiers can be enjoyed plain or with a light dusting of powdered sugar.
  • Ensure puff pastry remains cold before baking to help with flakiness and rise.
  • Use parchment paper to prevent sticking and for easy cleanup.
  • Slicing chilled pastry helps maintain shape and delicate layers during baking.

Keywords: raspberry palmiers, puff pastry, raspberry cookies, French pastry, sweet palmiers, dessert cookies, white chocolate palmiers

Find it online: https://foodiecara.com/raspberry-palmiers-recipe/