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.
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