Description
Strawberry Palmiers are elegant, flaky puff pastry cookies enhanced with the sweet tang of freeze-dried strawberries and strawberry jam, finished with a delicate drizzle of strawberry-infused and white chocolate. These crisp, golden treats combine fruity and creamy flavors with a beautifully tender texture, perfect for a sophisticated snack or dessert.
Ingredients
Scale
Filling and Topping
- 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)
Pastry
- 2 (17.3-oz.) sheets frozen puff pastry, thawed
Instructions
- Prepare Oven and Strawberries: Arrange a rack in the center of the oven and preheat to 400°F (204°C). In a food processor or a plastic bag, pulse or crush one package (1 oz) of freeze-dried strawberries until finely ground. Coarsely crush the remaining package and set aside for garnish.
- Prepare Puff Pastry: Roll each thawed puff pastry sheet into a 9 1/2 inch by 9 1/2 inch square. Evenly sprinkle granulated sugar over the surface of each sheet. Using a rolling pin, gently press the sugar into the pastry. Flip each pastry sheet so the sugared side is down. Spread 2 tablespoons of strawberry jam over the surface of each pastry sheet, then sprinkle 2 tablespoons of the finely ground strawberries evenly on top. Repeat for both sheets.
- Shape Palmiers: Fold the right side of each pastry sheet toward the center, then fold the left side toward the center so the two sides meet in the middle. Repeat folding the right side toward the center, then the left side again. Finally, fold the right side over the left side to form a log shape. Cut each log into 15 slices about 1/2 to 3/4 inch thick. Place the slices spaced 2 inches apart on two parchment-lined baking sheets.
- Bake Palmiers: Bake in the preheated oven for 14 to 16 minutes, turning the baking sheets halfway through, until the palmiers are puffy and golden around the edges. Remove from oven and let cool for at least 15 minutes.
- Prepare Chocolate Dips and Garnish: Divide melted white chocolate evenly between two small deep bowls. Add 1 tablespoon of the finely ground strawberries and 1 teaspoon of neutral oil to one bowl, stirring and adding more oil if necessary until the mixture is smooth and glossy. Dip one edge of half of the palmiers into the strawberry-infused white chocolate and place them on parchment or waxed paper to dry. Dip the edges of the remaining palmiers into the plain white chocolate, then sprinkle with the reserved coarsely crushed strawberries. Allow chocolate to set before serving.
Notes
- Ensure puff pastry sheets are thoroughly thawed before rolling to prevent cracking.
- Gently pressing the sugar into the pastry helps create a beautifully caramelized crust.
- When folding the pastry to form the log, be careful to maintain an even thickness for uniform baking.
- Use neutral oil like vegetable or canola oil to maintain chocolate’s shine and smoothness.
- Let palmiers cool completely before dipping in chocolate to avoid melting.
- Freeze-dried strawberries add intense flavor and a pleasant textural contrast.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Strawberry Palmiers, Puff Pastry Cookies, Strawberry Dessert, White Chocolate Dessert, French Pastry
