Best 5 Raspberry Filled Palmiers Recipes

PALMIERS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
• Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

RASPBERRY FILLED PALMIERS RECIPE - (4.5/5)

Steps:

• Thaw the puff pastry sheet, according to package directions. Spread an even layer of sugar onto a pastry board. Place the thawed pastry sheet on top of the sugar. Sprinkle a layer of sugar on top of the pastry sheet. Gently roll the pastry sheet, pressing with a medium firmness to push the sugar into the dough. Spread a very thin layer of seedless raspberry jam onto the puff pastry, leaving about a 2" border all the way around.Turn the dough with the short side facing you. Fold the end closest to you about 1 1/2" inward. Do the same from the other side. With a rolling pin, press the dough together. Be careful not to press too hard, or the jam will ooze out. Again, fold another 1 1/2" inward on each side. Now, fold one side on top of the other, add additional sugar and press again with a rolling pin. Using a sharp knife, cut about 3/8" slices and place about 1 1/2" apart on parchment paper. Freeze for 15 minutes, or refrigerate for 30 minutes. Don't skip this step! Preheat the oven to 375˚F. Bake for 15 to 20 minutes, depending on your oven, until golden brown. Place on a cooling sheet. These are excellent warm, or cold with a cup of hot coffee or hot tea. NOTE: You can freeze these and bake at a later time.

PALMIERS

Steps:

• Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry., With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at a short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices., Place cut side up 2 in. apart on parchment-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers.

SAVORY PALMIERS

Steps:

• Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
• Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

CARLA HALL'S PALMIERS RECIPE - (4.6/5)

Steps:

• * Gently roll out puff pastry on a lightly sugared surface. Cut the pastry into rectangles, measuring 8 inches on the short side. * In a small bowl whisk together the 1/4 cup of sugar and cinnamon. * Sprinkle some cinnamon sugar mixture over one rectangle of pastry and the shaved chocolate over another rectangle of pastry. * Working from the short edge of a rectangle, gently roll to the center of the dough. Repeat with the opposite side so the rolled side touch in the center. * Place the dough on a parchment lined baking sheet. Repeat the rolling process with the remaining rectangles and place all on the baking sheet and freeze for 30 minutes. * Preheat oven to 450 degrees F. * Remove dough from the freeze and allow to sit for 5 minutes. * Slice crosswise, 1/2-inch thick and place cut side up on a parchment lined baking sheet, spacing an inch apart. * Brush tops with egg wash and sprinkle with turbinado sugar. * Bake for 8 to 10 minutes until deep golden brown and puffed. * Allow to cool before serving. ** Helpful Tips: * You can also do a chocolate palmier by sprinkling chocolate shavings over the dough before rolling it. * Freezing the dough ensures that the layers remain intact prior to baking. * While baking puff pastry, steam creates the light and flaky texture. If you open the oven, steam and heat are released, and the pastry is ruined. * This is a great dessert to keep in the freezer and bake at a moment's notice.