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!
Ah, palmier! Probably the world’s easiest dessert, considering the concept and the preparation. The only thing that is easier than making this is going to the store and buying something already made. But please don’t. No mater how simple they seem, palmiers are amazing even if they are made the most basic way – only with sugar. And let me tell you, they go surprisingly well with ice cream 🙂
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
For the rough puff pastry (makes enough for a double batch of palmiers):
- 250g AP flour
- 250g bread flour
- 10g kosher salt
- 30g granulated sugar
- 400g Président® unsalted butter, chilled and cut into 1/2″ cubes
- 250g cold water (optional: replace 10g water with freshly squeezed lemon juice)
For the raspberry sugar:
- 100g granulated sugar
- 15g freeze-dried raspberries
- To make the rough puff pastry, combine the flours, salt, and sugar in a large bowl.
- Add the chilled butter to the flour mixture and use your fingers to flatten the cubes of butter. Toss with the flour so that all the butter pieces are coated.
- Add the liquid and gently stir with a spatula just to combine. At this point the dough should be quite shaggy, but if you squeeze a bit in your hand it should hold together.
- Cover and chill for 15-20 minutes, or until cool but not too stiff.
- Lightly flour a work surface and rolling pin and turn the chilled dough out. Roll the dough into a long rectangle about 8″ x 20″, roughly 1/4″ inch thick. The pastry will seem rather patchy and not quite cohesive — this is normal; it will come together with the folds. Try to keep your edges and corners as straight and square as possible, but don’t stress too much about it.
- Using a bench scraper, fold the top third of the dough down and the bottom third of the dough up like a letter, brushing off excess flour as you fold. Rotate your dough 90 degrees so the opening is on the right. This is your first fold.
- Repeat steps 5-6 for a total of 4 folds. Depending on the temperature of your kitchen, your pastry may stay cool enough for you to do two folds back to back. But if at any point your dough starts to feel warm or sticky/soft, transfer it to a sheet pan and refrigerate for 15-30 minutes or so to chill.
- After the final fold, wrap the pastry well and chill for at least 45 minutes, or up to 2 days. (For longer storage, freeze well-wrapped dough for up to a month. Thaw overnight in the fridge before using.)
- While the dough is chilling, make the raspberry sugar. In the bowl of a food processor, grind the freeze-dried raspberries into a fine powder. Mix with the 100g granulated sugar.
- When you’re ready to shape your palmiers, remove the chilled pastry and cut in half crosswise. Wrap and return one half to the fridge, or freeze for longer storage. (You’ll only need half the pastry for this recipe.)
- On a lightly floured surface, roll the pastry into a rectangle about 10″ x 13″, between 1/8″ to 1/4″ thick. Rotate and flip the pastry and flour your surface as needed to avoid sticking. When you’ve reached the correct size/thickness, use a pastry wheel or a sharp knife to trim the edges to neaten.
- Sprinkle an even layer of the raspberry-sugar mixture on one side of the dough. Use your rolling pin to gently press the sugar into the dough. Flip and repeat with the other side.
- Fold the long edges of your pastry in so they meet exactly in the middle, then fold one half over the other half as if closing a book (you’ll have a total of 4 layers). Transfer the log to a sheet pan and chill for about 10-15 minutes to make cutting the palmiers easier.
- While the dough is chilling, preheat the oven to 425F with a rack in the middle and line 2-3 baking sheets with parchment paper.
- Cut the chilled pastry into 1/2″ thick slices. Dip each side in the raspberry sugar before laying 2″ apart on the prepared sheet pans. (The palmiers will puff significantly in the oven, so be sure to leave plenty of space between each.) If the dough is soft at all, return to the fridge or freezer to firm up before baking (see notes above).
- Bake the palmiers one sheet at a time for 20-30 minutes, lowering the heat to 400F halfway through baking. (Keep the remaining unbaked palmiers chilled.) Check the bottoms of the palmiers after ~12 minutes; if they are brown and caramelized, flip them over for the remaining baking time. If not, keep checking every 1-2 minutes until they are. Bake until both sides are a rich golden brown. Transfer to a wire rack to cool. Repeat with remaining cookies.
- Once the palmiers are cool enough to handle, dip each side into the remaining raspberry sugar. Palmiers are best served the day they’re baked, but will keep for about 3 days at room temperature in an airtight container.