Raspberry Palmiers for Valentine’s Day
A Delightful, Buttery Pastry with a Fruity Twist
Raspberry Palmiers are a delightful treat that combines the buttery, flaky goodness of puff pastry with the sweet, tangy flavor of raspberry jam. Shaped into elegant, heart-like spirals, these pastries are as beautiful as they are delicious. With just a few ingredients and simple steps, you can create these sophisticated yet easy-to-make treats in no time.
Raspberry Palmiers are guaranteed to impress, perfect for brunch, afternoon tea, or a quick dessert!
Why You’ll Love These Pastries
- Buttery and flaky: The puff pastry creates layers of light, crispy goodness.
- Fruity and sweet: Raspberry jam adds a bright, tangy flavor that perfectly complements the buttery dough.
- Elegant yet easy: These pastries look fancy but require minimal effort.
- Customizable: Experiment with different fillings to suit any occasion or taste.
What Ingredients You’ll Need
To make Raspberry Palmiers, gather the following ingredients:
- Puff pastry sheets (store-bought or homemade for buttery, flaky layers)
- Freeze-dried Raspberry (the fruity filling that adds sweetness and tang)
- Granulated sugar (for extra crispiness and caramelization)
- A touch of cinnamon or lemon zest (optional, for added flavor depth)
How to Make Raspberry Palmiers
- Prepare the puff pastry:
- If using frozen puff pastry, allow it to thaw according to the package instructions. Lightly flour your work surface and roll out the pastry into a thin rectangle.
- Spread the filling:
- Evenly spread a thin layer of raspberry jam over the entire surface of the puff pastry. Be careful not to use too much, as the jam may ooze out during baking.
- Fold and shape the palmiers:
- Sprinkle granulated sugar over the jam layer. Fold the two long edges of the pastry inward, meeting in the center. Then, fold again so the layers stack on top of each other, creating a long log. Chill the log for about 15 minutes to firm it up.
- Slice and bake:
- Slice the chilled log into even pieces and place them cut-side up on a parchment-lined baking sheet. Sprinkle a little more sugar over the tops for extra crunch. Bake until the palmiers are golden and puffed, flipping them halfway through for even caramelization.
- Cool and serve:
- Allow the palmiers to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature.
Pro Tips for Perfect Raspberry Palmiers
- Chill the Pastry:
- Keep the puff pastry cold while working with it. Chilling the dough before slicing helps maintain the palmier shape during baking.
- Even Layering:
- Spread the jam thinly and evenly to prevent excess moisture and ensure the pastry bakes crisp.
- Use a Sharp Knife:
- When slicing the log, use a sharp knife for clean cuts and to maintain the spiral shape.
- Flip for Even Baking:
- Turn the palmiers halfway through baking to ensure they caramelize evenly on both sides.
- Experiment with Flavors:
- Enhance the raspberry jam with a pinch of cinnamon, lemon zest, or even a splash of vanilla extract for added depth.
- Caramelization:
- Don’t skimp on the sugar sprinkle—it adds a lovely caramelized crunch to the finished pastry.
Storage Information
- At room temperature: Store the palmiers in an airtight container for up to 3 days to maintain their crispness.
- In the refrigerator: Keep them chilled for up to 1 week, though they may lose some of their crisp texture.
- In the freezer: Freeze unbaked palmiers in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag for up to 2 months. Bake them directly from frozen, adding a few extra minutes to the baking time.
FAQ: Raspberry Palmiers
1. Can I use other types of jam?
Absolutely! Try strawberry, apricot, or even a citrus marmalade for a different flavor profile.
2. Can I make the puff pastry from scratch?
Yes, homemade puff pastry adds an extra layer of flakiness and richness. However, store-bought puff pastry works perfectly and saves time.
3. How do I prevent the jam from leaking out?
Use a thin layer of jam and make sure the pastry is well-chilled before slicing. This helps minimize spreading during baking.
4. Can I make these pastries savory instead of sweet?
Definitely! Swap the raspberry jam for pesto, sun-dried tomato paste, or cream cheese for a savory twist.
5. How do I keep the palmiers crispy?
Store them in an airtight container with parchment paper between layers, and avoid refrigeration unless necessary.
A Delicious Pastry for Every Occasion
Raspberry Palmiers are a delightful pastry that’s perfect for impressing guests or treating yourself. Their beautiful spiral shape, crisp texture, and fruity filling make them a standout dessert or snack.
Whether you’re serving them with coffee, adding them to a dessert platter, or simply enjoying one fresh out of the oven, Raspberry Palmiers are sure to become a favorite in your baking repertoire.
Have you tried making Raspberry Palmiers? Share your tips or favorite variations in the comments below! 🥐✨
These Raspberry Palmiers are a delightful combination of crisp, buttery puff pastry and sweet, tangy raspberry jam. Shaped into elegant spirals and lightly caramelized with sugar, they’re as beautiful as delicious. Perfect for brunch, tea time, or as a simple dessert, these pastries are easy to make and sure to impress! 🥐✨
- 1 Box Puff Pastry 14oz.
- 1/2 oz freeze dried raspberries
- 1/2 cup granulated sugar, divided
- 2 oz white chocolate and more freeze dried raspberries (for garnish)
Add the raspberries to a food processor and pulse until they are a fine powder. If you don't have a food processor, place it in a sealed bag and crush it with a rolling pin.
Add 2/3 of the sugar to a bowl. Sift the raspberry powder into the sugar, discarding the seeds. Whisk until well combined.
Place puff pastry on a clean surface, then sprinkle with remaining 1/3 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 and liberally sprinkle it with raspberry sugar. (NOTE: You may have sugar left over. Use enough to coat the puff pastry thoroughly in an even layer.) Press it in with your hands, then use a rolling pin to roll it out. Most store-bought puff pastry is about 10x11 inches, but ours was a bit bigger, so we rolled it to about 13x14 inches.
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. Make another fold, folding each end towards the middle. Sprinkle on a little more regular sugar. Fold again so the two sides meet and press down gently with a rolling pin. Place in the freezer for 30 minutes.
Preheat oven to 400˚F. Line 2 baking sheets with parchment paper
Remove from freezer and cut into 1/2-inch thick slices. Space about 2 inches apart on parchment paper
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.
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!
Be sure to sift out the seeds. The seeds will burn in the oven and add an unpleasant texture to the palmiers, so discard them after you've sifted the pulverized raspberries.
Palmier spacing: We like to place the palmiers relatively close to one another on the sheet pan, as this prevents them from spreading out too much and losing that awesome heart shape. If they have unlimited room to expand, they'll be much wider and sort of resemble a big smile, which is fine, too.
Storage: Leftovers can be stored 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.
