Strawberry Palmiers
These strawberry palmiers are crisp, flaky puff pastry cookies layered with sweet, fragrant strawberry sugar made from freeze-dried berries. Baked until golden and caramelized, they deliver a delicate crunch with bright berry flavor in every bite. Ready in about 30 minutes with just a few ingredients, these easy palmiers make a simple, elegant dessert or bakery-style treat to enjoy with coffee or tea.
Tasty Team
Total Time
25 minutes
25 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min
Total Time
25 minutes
25 min
Prep Time
5 minutes
5 min
Cook Time
20 minutes
20 min
Ingredients
for 12 servings
- ⅔ cup Freeze-dried strawberries
- ½ cup, plus 6 tablespoons granulated sugar, divided
- 1 (12-ounce) frozen puff pastry sheet, thawed
- 2 tablespoons Powdered sugar (optional)
- Tea or coffee, for serving (optional)
Nutrition Info
- Calories 60
- Fat 3g
- Carbs 6g
- Fiber 0g
- Sugar 2g
- Protein 0g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper, and set aside.
- Place the strawberries in a food processor, and process until the mixture is finely ground, about 10 seconds. Pour the ground berries through a fine mesh strainer into a bowl; using a spoon, push on the berries to strain out the large pieces, and add ½ cup of the granulated sugar. Stir together the strawberry sugar mixture, and set aside. Discard the removed large berry pieces.
- Unfold the puff pastry on a clean work surface, and sprinkle the top with 4 tablespoons of the granulated sugar. Using your hands, evenly distribute the sugar over the surface of the pastry. Using a rolling pin, gently press the sugar into the pastry, and roll the puff pastry out by ½ inch on all sides.
- Flip the puff pastry over, and sprinkle the top with about ¼ cup of the strawberry sugar. Repeat the rolling and pressing process from Step 3.
- Fold the 2 opposite short edges of the pastry halfway towards the middle of the pastry sheet (one-fourth of the pastry), then sprinkle with the remaining ¼ cup strawberry sugar. Spread evenly using a spoon or your fingers.
- Fold the pastry sides in once again so they meet in the middle of the pastry sheet. Sprinkle the top with the remaining 2 tablespoons granulated sugar, then fold once more like you’re closing a book.
- Slice the puff pastry crosswise into 12 equal pieces, about ¼-inch thick each. Arrange them 3 inches apart on the prepared baking sheet.
- Bake the pastries for 10 minutes. Flip the pastries, and bake for about 5 minutes, or until the pastries are golden brown and crispy.
- Remove from the oven, and let cool for 10 minutes. If desired, sprinkle the pastries with powdered sugar for a finishing touch. Serve with tea or coffee, if desired.
- Enjoy!
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