Delicious, easy and fun these Raspberry Palmier Cookies are made with puff pasty, fresh raspberries and sugar and baked up until golden.

Yield : 24 servings
Prep Time : 12 mins
Cook Time : 47 mins
Total Time : 59 mins

  • 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.

Recipe adapted from : @ RASPBERRY PALMIER COOKIES


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