Raspberry Palmier’s

Name: Raspberry Palmier’s
Total time: 47 min
Yield: 24 servings
Cuisine: French
Ingredients: 0.33 cup granulated sugar; 3 tablespoons sugar-free raspberry Jell-O powder; 1 sheet frozen puff pastry, thawed but still cold

47m

Serves 24

instagram.com

Raspberry Palmier’s

instagram.com

47m

Serves 24

Directions

1Combine sugar and Jell-O powder in a bowl and mix well.
2Scatter some of the sugar mixture on the counter.
3Lay the defrosted puff pastry sheet on top of the sugar.
4Sprinkle more sugar mixture on top of the puff pastry.
5Use a rolling pin to gently press the sugar into the pastry.
6Clean up the puff pastry by cutting the edges to make it nice and square.
7Roll up the long sides of the pastry in toward the center so they meet in the middle.
8Roll the pastry bundle back into the parchment paper it came in.
9Refrigerate the rolled pastry for 30 minutes.
10Preheat the oven to 400°F (200°C).
11Take the pastry out of the fridge and slice it into roughly half-inch thick pieces.
12Dip the cut sides of each piece back into the sugar mixture.
13Place the pieces on a parchment-lined baking sheet, cut side up.
14Bake in the preheated oven for about 12 minutes.
15Pull the baking sheet out, flip the palmiers over.
16Put them back in the oven for another 3 or 4 minutes until golden and caramelized.
17Remove from the oven and let them cool a bit before serving.

Ingredients

0.33 cup granulated sugar
3 tablespoons sugar-free raspberry Jell-O powder
1 sheet frozen puff pastry, thawed but still cold

Equipment

bowlwhiskrolling pinknifeparchment paperbaking sheetovenspatula

Tips

Do not let the puff pastry defrost too much or it will be hard to work with.
Roll up the long sides of the pastry in toward the center so they meet in the middle.
Bake at 400°F for 12 minutes, then flip and bake another 4 or 5, until golden, puffed, and caramelized around the edges.
Let them cool a bit before eating as they will be very hot.

Raspberry Palmier’s

47m

Serves 24

instagram.com

Raspberry Palmier’s

instagram.com

47m

Serves 24

Directions

1Combine sugar and Jell-O powder in a bowl and mix well.
2Scatter some of the sugar mixture on the counter.
3Lay the defrosted puff pastry sheet on top of the sugar.
4Sprinkle more sugar mixture on top of the puff pastry.
5Use a rolling pin to gently press the sugar into the pastry.
6Clean up the puff pastry by cutting the edges to make it nice and square.
7Roll up the long sides of the pastry in toward the center so they meet in the middle.
8Roll the pastry bundle back into the parchment paper it came in.
9Refrigerate the rolled pastry for 30 minutes.
10Preheat the oven to 400°F (200°C).
11Take the pastry out of the fridge and slice it into roughly half-inch thick pieces.
12Dip the cut sides of each piece back into the sugar mixture.
13Place the pieces on a parchment-lined baking sheet, cut side up.
14Bake in the preheated oven for about 12 minutes.
15Pull the baking sheet out, flip the palmiers over.
16Put them back in the oven for another 3 or 4 minutes until golden and caramelized.
17Remove from the oven and let them cool a bit before serving.

Ingredients

0.33 cup granulated sugar
3 tablespoons sugar-free raspberry Jell-O powder
1 sheet frozen puff pastry, thawed but still cold

Equipment

bowlwhiskrolling pinknifeparchment paperbaking sheetovenspatula

Tips

Do not let the puff pastry defrost too much or it will be hard to work with.
Roll up the long sides of the pastry in toward the center so they meet in the middle.
Bake at 400°F for 12 minutes, then flip and bake another 4 or 5, until golden, puffed, and caramelized around the edges.
Let them cool a bit before eating as they will be very hot.