Raspberry Palmiers Recipe

If you’re looking for a dazzling, bakery-quality treat with a punch of sweet-tart berry flavor, these Raspberry Palmiers are pure magic. Made with crackly puff pastry, tangy raspberry sugar, and a touch of white chocolate, they’re the perfect balance of crisp, buttery layers and jewel-pink sparkle—almost too pretty to eat, but far too delicious not to!

Ingredients You’ll Need

Raspberry Palmiers come together with just a handful of stand-out ingredients—each one bringing something special to the table! Here’s a quick look at what you’ll need and a few handy notes on making every bite irresistible.

• Puff pastry (14 oz, thawed): The ultimate shortcut for professional-level flakiness and buttery flavor—be sure to keep it cold for best results!
• Freeze-dried raspberries (1/2 oz): These little flavor bombs get pulverized and whisked into sugar, delivering pure, tart berry magic without any extra moisture.
• Granulated sugar (1/2 cup, divided): Sugar adds sparkle, shape, and crispness, plus it helps marry the raspberry flavor into every crunchy fold.
• White chocolate (optional, 2 oz): Perfect for dipping and drizzling, it’s a creamy, sweet finishing touch that brings out all of those berry notes.
• Extra freeze-dried raspberries (optional): A sprinkle on top turns your palmiers into absolute showstoppers.

Variations

One of the best things about Raspberry Palmiers? They’re surprisingly flexible and totally open to your creativity! Here are a few playful ideas if you feel like mixing it up or putting your own spin on things.

• Swap the berries: Try freeze-dried strawberries, blueberries, or even blackberries for unique color and new flavors.
• Dark chocolate dip: Dip cooled palmiers in melted dark or semi-sweet chocolate instead of white chocolate for a richer twist.
• Gluten-free treat: Use your favorite gluten-free puff pastry—just make sure to handle it gently, as GF brands can be more delicate.
• Citrus zing: Mix a little finely grated lemon or orange zest right into your berry sugar for extra brightness and aroma.

How to Make Raspberry Palmiers

Step 1: Make Raspberry Sugar

Add your freeze-dried raspberries to a food processor and pulse until they’re a bright, powdery crumb. If you don’t have a processor, pop them in a zip-top bag and crush thoroughly with a rolling pin—kids love helping with this part! Then, sift the powder into a mixing bowl with 2/3 of your sugar, tossing out any gritty seeds that remain. Whisk to blend into a gorgeous, pink-flushed sugar.

Step 2: Roll Out and Sprinkle

Place your thawed (but still cold!) puff pastry on a clean work surface. Sprinkle it all over with the remaining plain sugar and gently roll it out with a rolling pin. This gives your palmiers extra crunch and helps the sugar cling to every surface.

Step 3: Add the Raspberry Sugar

Flip the pastry sheet over, then generously shower the surface with your homemade raspberry sugar. Press lightly with your hands and give it another quick pass with the rolling pin to anchor that blush-pink coating. Aim for a generous, even layer—don’t worry if you have a little sugar left over.

Step 4: Fold, Chill, & Shape

Mark the midpoint of your pastry by folding it in half, then unfold. Next, bring the outer edges in toward the center—just shy of the middle. Sprinkle on a touch more raspberry sugar, fold your ends inward once again, then fold both sides together to form the classic palmier “double scroll.” Gently press the log with your rolling pin and slide it into the freezer for 30 minutes—this helps lock in the shape and keeps your layers perfectly crisp when baking.

Step 5: Slice & Bake

Preheat your oven to 400˚F. Using a sharp knife, slice the chilled log into 1/2-inch thick pieces and lay them on a parchment-lined baking sheet. Space them about 2 inches apart—they’ll puff up as they bake. Start with 8-10 minutes, flip gently with a spatula, and bake for another 4-5 minutes until the Raspberry Palmiers are deeply golden and incredibly crisp.

Step 6: Finish & Decorate

Once completely cooled, dip or drizzle each palmier with melted white chocolate, then sprinkle with a few more crushed freeze-dried raspberries for an extra pop of color and flavor. Let everything set—if you can wait that long—before serving or storing.

How to Serve Raspberry Palmiers

Garnishes

For a dazzling finish, dust Raspberry Palmiers with extra crushed freeze-dried raspberries—or go luscious with a zigzag of white chocolate and even a sprinkle of edible gold dust if you’re feeling fancy. A touch of powdered sugar adds an ethereal look (and is lovely for holiday trays).

Side Dishes

These crisp palmiers shine with a hot mug of tea, a frothy cappuccino, or fresh-squeezed juice for brunch. For dessert, pair them with a scoop of raspberry sorbet or a bowl of vanilla bean ice cream—pure heaven!

Creative Ways to Present

Arrange Raspberry Palmiers in a heart-shaped pattern on a platter for special occasions, or stack them in clear cellophane bags tied with ribbon for gorgeous edible gifts. For bite-sized party treats, slice your pastry narrower and bake mini palmiers—adorable on a high tea stand!

Make Ahead and Storage

Storing Leftovers

To keep your Raspberry Palmiers crispy, let them cool completely before transferring to an airtight container. Store at room temperature for up to 3 days—they’re best fresh, but still incredibly tasty on day three if they last that long!

Freezing

Have extra dough or want to prep ahead? Tightly wrap the folded pastry log in plastic wrap and freeze for up to three months. When ready to bake, thaw at room temperature for about 15 minutes, then slice and bake straight from frozen, adding an extra minute or two in the oven as needed.

Reheating

If your palmiers soften, spread them out on a baking sheet and pop into a 325˚F oven for just 3-5 minutes—they’ll crisp back up and taste freshly baked. Let them cool before dipping or garnishing with chocolate.

FAQs

Final Thoughts

If you’re craving something quick, pretty, and utterly craveable, I can’t recommend Raspberry Palmiers enough! Whether you’re sharing them with friends or sneaking a few with your afternoon coffee, these sweet, berry-bright hearts make every moment a little more special. Happy baking!

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