Raspberry Palmier’s

47 mins
Serves 24
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Directions

  1. 1Combine sugar and Jell-O powder in a bowl and mix well.
  2. 2Combine sugar and Jell-O powder in a bowl and mix well.
  3. 3Combine sugar and Jell-O powder in a bowl and mix well.
  4. 4Scatter some of the sugar mixture on the counter.
  5. 5Scatter some of the sugar mixture on the counter.
  6. 6Scatter some of the sugar mixture on the counter.
  7. 7Lay the defrosted puff pastry sheet on top of the sugar.
  8. 8Lay the defrosted puff pastry sheet on top of the sugar.
  9. 9Lay the defrosted puff pastry sheet on top of the sugar.
  10. 10Sprinkle more sugar mixture on top of the puff pastry.
  11. 11Sprinkle more sugar mixture on top of the puff pastry.
  12. 12Sprinkle more sugar mixture on top of the puff pastry.
  13. 13Use a rolling pin to gently press the sugar into the pastry.
  14. 14Use a rolling pin to gently press the sugar into the pastry.
  15. 15Use a rolling pin to gently press the sugar into the pastry.
  16. 16Clean up the puff pastry by cutting the edges to make it nice and square.
  17. 17Clean up the puff pastry by cutting the edges to make it nice and square.
  18. 18Clean up the puff pastry by cutting the edges to make it nice and square.
  19. 19Roll up the long sides of the pastry in toward the center so they meet in the middle.
  20. 20Roll up the long sides of the pastry in toward the center so they meet in the middle.
  21. 21Roll up the long sides of the pastry in toward the center so they meet in the middle.
  22. 22Roll the pastry bundle back into the parchment paper it came in.
  23. 23Roll the pastry bundle back into the parchment paper it came in.
  24. 24Roll the pastry bundle back into the parchment paper it came in.
  25. 25Refrigerate the rolled pastry for 30 minutes.
  26. 26Refrigerate the rolled pastry for 30 minutes.
  27. 27Refrigerate the rolled pastry for 30 minutes.
  28. 28Preheat the oven to 400°F (200°C).
  29. 29Preheat the oven to 400°F (200°C).
  30. 30Preheat the oven to 400°F (200°C).
  31. 31Take the pastry out of the fridge and slice it into roughly half-inch thick pieces.
  32. 32Take the pastry out of the fridge and slice it into roughly half-inch thick pieces.
  33. 33Take the pastry out of the fridge and slice it into roughly half-inch thick pieces.
  34. 34Dip the cut sides of each piece back into the sugar mixture.
  35. 35Dip the cut sides of each piece back into the sugar mixture.
  36. 36Dip the cut sides of each piece back into the sugar mixture.
  37. 37Place the pieces on a parchment-lined baking sheet, cut side up.
  38. 38Place the pieces on a parchment-lined baking sheet, cut side up.
  39. 39Place the pieces on a parchment-lined baking sheet, cut side up.
  40. 40Bake in the preheated oven for about 12 minutes.
  41. 41Bake in the preheated oven for about 12 minutes.
  42. 42Bake in the preheated oven for about 12 minutes.
  43. 43Pull the baking sheet out, flip the palmiers over.
  44. 44Pull the baking sheet out, flip the palmiers over.
  45. 45Pull the baking sheet out, flip the palmiers over.
  46. 46Put them back in the oven for another 3 or 4 minutes until golden and caramelized.
  47. 47Put them back in the oven for another 3 or 4 minutes until golden and caramelized.
  48. 48Put them back in the oven for another 3 or 4 minutes until golden and caramelized.
  49. 49Remove from the oven and let them cool a bit before serving.
  50. 50Remove from the oven and let them cool a bit before serving.
  51. 51Remove from the oven and let them cool a bit before serving.

Ingredients

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