Raspberry Palmiers
Raspberry Palmiers
Ingredients
For the Palmiers
- 1 sheet puff pastry, thawed if frozen
- 1/4 cup freeze-dried raspberries
- 1/2 cup granulated sugar
Optional White Chocolate Dip
- 1/2 cup white chocolate, chopped or chips
- 1 tablespoon freeze-dried raspberries, crushed, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
To prepare the raspberry sugar, place the freeze-dried raspberries into a food processor and blend until a fine, uniform powder is formed.
⏱️ 2 min
- 3
Pour 1/4 cup of the granulated sugar into a small bowl. Sieve the prepared raspberry powder into the bowl with the granulated sugar. Whisk the raspberry powder and granulated sugar together thoroughly until well combined. Set aside.
⏱️ 3 min
- 4
Unroll one sheet of puff pastry onto a clean working surface, such as a silicone baking mat. Lightly sprinkle the surface with granulated sugar before placing the pastry down.
⏱️ 1 min
- 5
Sprinkle 1/8 cup of granulated sugar evenly over one half of the puff pastry sheet.
⏱️ 1 min
- 6
Sprinkle the prepared raspberry sugar mixture evenly over the other half of the puff pastry sheet.
⏱️ 1 min
- 7
Gently press the sugars into the puff pastry to ensure they adhere.
⏱️ 1 min
- 8
Take one long edge of the puff pastry (the side coated with regular sugar) and fold it inwards towards the center of the sheet, approximately 1/4 of the way.
⏱️ 1 min
- 9
Take the other long edge of the puff pastry (the side coated with raspberry sugar) and fold it inwards, meeting the first folded edge in the center.
⏱️ 1 min
- 10
Gently press down on the folded pastry. For an extra touch, sprinkle a little more raspberry sugar along the center seam where the two folds meet.
⏱️ 1 min
- 11
Fold the entire pastry log in half lengthwise, bringing the two folded edges together. Press down gently along the entire length of the folded pastry to secure its shape.
⏱️ 1 min
- 12
Carefully transfer the folded pastry onto a baking sheet lined with parchment paper.
⏱️ 1 min
- 13
Chill the folded puff pastry in the refrigerator for 30 minutes. This helps the pastry firm up and makes it easier to slice.
- 14
Once chilled, use a sharp knife to slice the pastry log into individual pieces, approximately 1-inch thick.
⏱️ 3 min
- 15
Arrange the sliced palmiers on the prepared baking sheet, ensuring there is sufficient space (about 2 inches) between each piece for expansion.
⏱️ 1 min
- 16
Bake for 12-15 minutes, or until they are golden brown, crispy, and the layers have puffed up. Halfway through baking, you may want to flip them to ensure even browning.
⏱️ 15 min•🌡️ 400
- 17
Remove from the oven and transfer to a wire rack to cool completely.
- 18
Optional: Once the palmiers have cooled, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip one end of each palmier into the melted white chocolate. Sprinkle some crushed freeze-dried raspberries over the white chocolate-dipped portion before it sets.
⏱️ 5 min
- 19
Serve and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Palmiers
For the Palmiers
- 1 sheet puff pastry, thawed if frozen
- 1/4 cup freeze-dried raspberries
- 1/2 cup granulated sugar
Optional White Chocolate Dip
- 1/2 cup white chocolate, chopped or chips
- 1 tablespoon freeze-dried raspberries, crushed, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
To prepare the raspberry sugar, place the freeze-dried raspberries into a food processor and blend until a fine, uniform powder is formed.
⏱️ 2 min - 3
Pour 1/4 cup of the granulated sugar into a small bowl. Sieve the prepared raspberry powder into the bowl with the granulated sugar. Whisk the raspberry powder and granulated sugar together thoroughly until well combined. Set aside.
⏱️ 3 min - 4
Unroll one sheet of puff pastry onto a clean working surface, such as a silicone baking mat. Lightly sprinkle the surface with granulated sugar before placing the pastry down.
⏱️ 1 min - 5
Sprinkle 1/8 cup of granulated sugar evenly over one half of the puff pastry sheet.
⏱️ 1 min - 6
Sprinkle the prepared raspberry sugar mixture evenly over the other half of the puff pastry sheet.
⏱️ 1 min - 7
Gently press the sugars into the puff pastry to ensure they adhere.
⏱️ 1 min - 8
Take one long edge of the puff pastry (the side coated with regular sugar) and fold it inwards towards the center of the sheet, approximately 1/4 of the way.
⏱️ 1 min - 9
Take the other long edge of the puff pastry (the side coated with raspberry sugar) and fold it inwards, meeting the first folded edge in the center.
⏱️ 1 min - 10
Gently press down on the folded pastry. For an extra touch, sprinkle a little more raspberry sugar along the center seam where the two folds meet.
⏱️ 1 min - 11
Fold the entire pastry log in half lengthwise, bringing the two folded edges together. Press down gently along the entire length of the folded pastry to secure its shape.
⏱️ 1 min - 12
Carefully transfer the folded pastry onto a baking sheet lined with parchment paper.
⏱️ 1 min - 13
Chill the folded puff pastry in the refrigerator for 30 minutes. This helps the pastry firm up and makes it easier to slice.
- 14
Once chilled, use a sharp knife to slice the pastry log into individual pieces, approximately 1-inch thick.
⏱️ 3 min - 15
Arrange the sliced palmiers on the prepared baking sheet, ensuring there is sufficient space (about 2 inches) between each piece for expansion.
⏱️ 1 min - 16
Bake for 12-15 minutes, or until they are golden brown, crispy, and the layers have puffed up. Halfway through baking, you may want to flip them to ensure even browning.
⏱️ 15 min•🌡️ 400 - 17
Remove from the oven and transfer to a wire rack to cool completely.
- 18
Optional: Once the palmiers have cooled, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip one end of each palmier into the melted white chocolate. Sprinkle some crushed freeze-dried raspberries over the white chocolate-dipped portion before it sets.
⏱️ 5 min - 19
Serve and enjoy!