Freeze-dried raspberries add a faint touch of pink and refreshing fruity flavor to these rich, heart-shaped pastries.
Raspberry Palmiers
Serves: 28
Ingredients
- ½ cup freeze-dried raspberries
- 1 (14-ounce) frozen package puff pastry dough*, thawed but still firm
- 6 tablespoons granulated sugar
Instructions
- Place freeze-dried raspberries in a heavy-duty resealable plastic bag. (Do not completely seal bag.) Using a rolling pin or meat mallet, finely crush raspberries. (There should be approximately 2 tablespoons freeze-dried raspberry powder.)
- Using a rolling pin, roll out puff pastry sheet on a lightly floured surface into a 15x11-inch rectangle.
- In a small bowl, stir together sugar and freeze-dried raspberry powder until well combined. Sprinkle half of sugar mixture onto one side of puff pastry sheet. Using a rolling pin, gently roll over sugar mixture to press into dough. Carefully turn dough over, sugar side down, and repeat process on other side with remaining sugar mixture.
- Firmly roll up opposite long sides of puff pastry to meet in center. Turn pastry so that seam is on side. (The pastry will look similar to a capital “B.”) Freeze until firm enough to slice, 15 to 30 minutes.
- Preheat oven to 400°. Line several rimmed baking sheets with parchment paper.
- On a cutting board, place pastry on side. Using a serrated knife in a gentle sawing motion, trim and discard ½-inch off the edges to neaten, then cut ½-inch-thick slices. Place slices 2 inches apart on prepared baking sheets. Freeze until firm, 10 to 15 minutes.
- Bake for 5 minutes. Reduce oven temperature to 350°. Cover baking sheets with foil. Continue baking until palmiers are golden brown, 10 to 15 minutes more, using a small spatula to turn palmiers halfway through baking time. Let cool on baking sheets for 5 minutes. Remove from baking sheets and let cool completely on wire racks. Serve immediately, or store in an airtight container with layers separated by wax paper and use within 2 days.
Notes
*We used Dufour Puff Pastry.
