Raspberry Palmiers

Ingredients:

• 400g puff pastry (or 1 320g ready roll pack)

• 14 grams freeze dried raspberries

• 100 grams granulated sugar, divided

• Optional: white chocolate + more freeze dried raspberries for decoration

Basic Cost to make: Approx £

Equipment:

• Rolling Pin

• Scales

• Lined Baking trays

• Bowl

• Sharp Knife

• Food Processor (optional)

Method:

• Add the raspberries to a food processor and pulse until they are a fine powder. If you don't have a food processor, place in a sealed bag and crush with a rolling pin.

• Add ⅔ of the sugar to a bowl, then sift the raspberry powder into the sugar and discard the seeds. Whisk until well combined.

• Place puff pastry on a clean surface, then sprinkle with remaining ⅓ 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, then sprinkle liberally with raspberry sugar. (NOTE: you may have sugar leftover. Just use enough to fully coat the puff pastry in an even layer.) Press it in with your hands, then use a rolling pin to roll it out. (Roll 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 200˚C (180C Fan).

• Remove from freezer and cut into ½-inch thick slices.

• Space about 2 inches apart on parchment paper and 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 (if desired)

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Notes:

• 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 will add an unpleasant texture to the palmiers, so be sure to discard them after you've sifted the pulverized raspberries.

• Palmier spacing: We like putting the palmiers relatively close to one another on the sheet pan, as it will prevent them from spreading out too much and losing that awesome heart shape. If they have unlimited room to expand, they'll be a lot wider and sort of resemble a big smile, which is fine too.

• Storage: Store leftovers in an airtight container at room temperature for a few days. For longer storage, use 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.

• Can use Cinnamon sugar or other mixes instead of freeze dried raspberries

Link to original recipe: https://www.crowdedkitchen.com/raspberry-palmiers