Name: Strawberry Palmiers Recipe
Prep time: 20 min
Cook time: 16 min
Total time: 51 min
Cuisine: French
Ingredients: 2 (1-oz.) packages freeze-dried strawberries, divided; 1/4 cup strawberry jam; 1/4 cup (50 g) granulated sugar; 1 cup white chocolate, melted; 1 teaspoon neutral oil (or more to adjust consistency); 2 (17.3-oz.) sheets frozen puff pastry, thawed

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Introduction

Strawberry Palmiers are a delightful twist on the classic French pastry, combining flaky puff pastry with vibrant strawberry flavors and a touch of white chocolate. Perfect for a special dessert or an elegant snack, these treats are as beautiful as they are delicious.

Several heart-shaped palmiers are arranged on a white marbled surface, each showing multiple layers of golden, flaky puff pastry with a dark red jam swirl inside. Some palmiers are dipped halfway in white or pink icing, topped with small pieces of crushed red freeze-dried fruit. Crumbs and bits of crushed fruit are scattered around them. A woman's hand is picking up one palmier dipped in white icing with red fruit pieces on top. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (1-oz.) packages freeze-dried strawberries, divided
1/4 cup strawberry jam

2 (17.3-oz.) sheets frozen puff pastry, thawed
1/4 cup (50 g) granulated sugar

1 cup white chocolate, melted
1 tsp (or more) neutral oil

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). In a food processor or plastic bag, pulse or crush one package of freeze-dried strawberries until finely ground. Coarsely crush the remaining package and set aside for serving.
Step 2: Roll each puff pastry sheet into a 9 1/2″ x 9 1/2″ square. Sprinkle granulated sugar evenly over the surface of each pastry. Using a rolling pin, gently press the sugar into the pastry. Flip each pastry over so the sugared side is down.
Step 3: Spread 2 tablespoons of strawberry jam over the surface of each pastry sheet. Sprinkle 2 tablespoons of the finely ground strawberries over the jam. Repeat with the second sheet of pastry, strawberry jam, and ground strawberries.

Step 4: Fold the right side of each pastry sheet toward the center, then fold the left side toward the center so the edges meet in the middle. Repeat this folding once more on each side. Finally, fold the right side over the left to form a log shape.
Step 5: Cut each log crosswise into 15 pieces about 1/2″ to 3/4″ thick. Arrange the pieces on two parchment-lined baking sheets, spacing them about 2 inches apart.
Step 6: Bake the palmiers in the preheated oven, turning the baking sheets halfway through, until the pastries are puffy and golden around the edges, about 14 to 16 minutes. Let them cool for at least 15 minutes.

Step 7: Divide the melted white chocolate between two small, deep bowls. Stir 1 tablespoon of the finely ground strawberries and 1 teaspoon of neutral oil into one bowl, adding more oil if needed until the mixture is smooth and glossy.
Step 8: Dip one edge of half the palmiers into the strawberry white chocolate and place them on parchment or waxed paper to dry. Dip the edges of the remaining palmiers into the plain white chocolate. Sprinkle these with the coarsely crushed strawberries reserved earlier.

Tips & Variations

Make sure your puff pastry is well thawed and cold for easier handling and to help it puff up during baking.

Try substituting raspberry or apricot jam for a different fruit twist.
If you don’t have freeze-dried strawberries, finely diced fresh strawberries can be used in the jam spread, but will add moisture and change texture.
For a richer chocolate coating, temper the white chocolate before dipping.

Storage

Store the strawberry palmiers in an airtight container at room temperature for up to 3 days. Avoid refrigerating, as humidity can make the pastry lose its crispness. To refresh slightly, warm the palmiers in a low oven for a few minutes before serving.

How to Serve

A woman's hand is holding a spiral-shaped pastry with a golden-brown, crispy flaky base showing multiple layers. The pastry has a dark brown, slightly burnt sugar or cinnamon swirl inside. The top right half of the pastry is covered with a smooth, pink icing sprinkled with crushed red pieces. Around the pastry, more similar pastries are visible on a white marbled surface, some topped with white icing and crushed red bits, and others plain with a shiny sugar crust. The image captures textures of flaky layers, glossy icing, and crunchy topping, emphasizing the mix of warm tones and vibrant pink and red accents. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these palmiers ahead of time?

Yes, you can prepare the folded logs, wrap them tightly, and freeze before slicing and baking. Bake from frozen, adding a few extra minutes to the baking time.

What can I use instead of neutral oil in the chocolate coating?

Light vegetable oil or a mild-flavored oil like grapeseed or sunflower oil works well to thin the chocolate without altering flavor.