Delicious, easy and fun these Raspberry Palmier Cookies are made with puff pasty, fresh raspberries and sugar and baked up until golden.
Have you ever had a Palmier? If you haven’t they are one cookie like dessert that are super simple and easy to make and perfect for a crowd!
We absolutely love all the variations that you can make with these cookies. We had some raspberries that we needed to use up so we decided to make these Raspberry Palmiers and we are so happy that we did.
My family is really big into cookies, I however was never the biggest cookie lover ever until recently. I have stated before that when I had cookies growing up they were always crispy since that was how my mom made them.
It wasn’t until I was out on my own and took up baking that I realized I could make soft cookies and fall in love with cookies for the first time in my life.
Now these Palmiers aren’t exactly the soft chewy cookie that I love, but they aren’t your average cookie either. They are more of a pastry like texture that is light and fluffy and has a nice tart and sweet raspberry flavor!
Raspberries are one of my favorite fruits and I love baking with them and add them into as much stuff I can as possible. I mean baking with fresh fruit is pretty much my favorite part about summer.
WHAT IS A PALMIER?
A palmier, also known as pigs ear or elephant ear is a French pastry that translates into palm leaf because of the shape of the cookie itself.
Not to be confused with elephant ears which are fried dough. These palmier are rolled or folded and baked until light and puffy and golden. They can be sprinkled with a sugar mixture, stuffed with fruit or various fillings.
HOW DO YOU MAKE PALMIERS?
These simple cookies are made by sprinkling some sugar on a work surface and laying a sheet of puff pasty dough on top and lightly roll out, pressing the sugar into the pastry.
You then can sprinkle some more sugar over the top of the dough and gently roll or press that into the dough as well. You then fold or roll your dough up equally on each sides so that they meet in the middle.
You then wrap in plastic wrap and chill for about 30 minutes before slicing into about 1/4″ slices and baking at a 400 degrees for about 12-15 minutes.
CAN YOU FREEZE PALMIERS?
I wouldn’t recommend freezing cooked palmiers, but you can absolutely freeze the dough before baking so you can bake at a later time.
You just prepare the cookies according to the recipe and slice and freeze on a baking sheet and then remove and place in a ziploc bag and place in the freezer until you are ready to bake.
You can easily double this recipe to serve a crowd! They make a bunch the way it is, and they hold up really well to bring to parties or get togethers as a fun, beautiful and tasty treat!
Delicious, easy and fun these Raspberry Palmiers are made with puff pasty, fresh raspberries and sugar and baked up until golden.
- 1 sheet puff pastry defrosted
- 1/4 - 1/2 cup sugar for work surface and top of dough
- 6 oz raspberries
- 1 Tbs sugar
- 1 tsp cornstarch
Sprinkle half of you sugar on a clean work surface then place puff pastry on top of sugar.
Gently roll your puff pastry out slightly, but not too much to get sugar pressed into dough.
Sprinkle remaining sugar on top of dough and gently press down with rolling pin.
In a bowl add your raspberries and sugar and mash with a fork or pastry blender.
Sprinkle in cornstarch and stir around.
Spread raspberry puree onto your puff pastry.
Roll up on long sides to center with both sides of pastry so they meet in the middle.
Wrap in plastic wrap and place in refrigerator for 30 minutes.
Preheat oven to 350.
Line a baking sheet with parchment paper, set aside.
Once pasty is chilled remove from refrigerator, unwrap and slice into 1/4" pieces and place on prepared baking sheet a couple inches apart.
You will want to do these in batches since there will be too many for one pan.
Bake for about 12-15 minutes until golden and puffy.
Remove from oven to cool.
Serve hot or cold.
PIN IT FOR LATER!