Raspberry Palmiers

This post is sponsored by Président® brand. As always, all opinions expressed are my own.

If you’re looking for a way to spread the love this upcoming Valentine’s Day, might I suggest you do it through crisp, buttery cookies? Homemade palmiers, to be precise. Traditionally, these French cookies (also known as elephant ears or French hearts) are made by dusting and rolling puff pastry in sugar, then baking until beautifully crisp and caramelized — a simple but addictive treat that goes down perfectly with an espresso or cup of tea. Today we’re jazzing palmiers up by adding some freeze-dried raspberries, which add not only a bright flavor but also the prettiest natural pink color!

unbaked raspberry palmiers

Palmiers don’t require many ingredients, so it’s important to use the good stuff: namely, high quality butter. I used Président® unsalted butter, a rich European-style butter made from cultured cream. It’s a dream to work with as far as pastry-making is concerned: it rolls out easily and doesn’t crack or melt as easily as lower-fat butters tend to do. And of course, the taste is just next-level delicious — ultra-creamy with a slight tang from the cultured cream!

My version of palmiers start with rough puff pastry. If the thought of laminated pastry makes you want to run for the hills, fear not! Rough puff is classic puff pastry’s laid-back cousin. While there’s still rolling and folding and chilling involved, the process is quicker and a lot more laid-back compared to classic puff — and the result is still wonderfully flaky. Once you’ve got the technique down, you’ll be wanting to whip up batches of rough puff for hand pies, turnovers, galettes, and other delicious delights.

A few notes:

  • For best results, keep your pastry cool but pliable. It should be fairly easy to roll out, but not sticky or soft. Chilling times are approximate but can vary greatly from kitchen to kitchen. If you live in a warm climate or have hot hands, you may want to chill your flour before starting and/or chill longer between folds. And if your kitchen or fridge is exceptionally cool, you may need less chilling time.
  • Once you’ve added the raspberry sugar to the pastry, you’ll want to bake your palmiers as soon as the dough is chilled — don’t keep the pastry in the fridge too long, as the sugar will draw moisture from the dough and create a sticky mess. If you want to bake your palmiers later, you can store the uncut log in the freezer well-wrapped, and slice and bake directly from frozen. Frozen palmiers will likely need a few extra minutes to bake.
  • Keep a close eye on your palmiers as they bake, as they can quickly go from golden brown to scorched! You do want to get them as caramelized as possible for the best flavor and lasting crispness (underbaked palmiers tend to go soggy faster).
dusting raspberry palmiers in sugar
baked raspberry palmiers

Raspberry Palmiers

Makes 20-24 cookies

Ingredients

For the rough puff pastry (makes enough for a double batch of palmiers):

  • 250g AP flour
  • 250g bread flour
  • 10g kosher salt
  • 30g granulated sugar
  • 400g Président® unsalted butter, chilled and cut into 1/2″ cubes
  • 250g cold water (optional: replace 10g water with freshly squeezed lemon juice)

For the raspberry sugar:

  • 100g granulated sugar
  • 15g freeze-dried raspberries

Method:

  1. To make the rough puff pastry, combine the flours, salt, and sugar in a large bowl.
  2. Add the chilled butter to the flour mixture and use your fingers to flatten the cubes of butter. Toss with the flour so that all the butter pieces are coated.
  3. Add the liquid and gently stir with a spatula just to combine. At this point the dough should be quite shaggy, but if you squeeze a bit in your hand it should hold together.
  4. Cover and chill for 15-20 minutes, or until cool but not too stiff.
  5. Lightly flour a work surface and rolling pin and turn the chilled dough out. Roll the dough into a long rectangle about 8″ x 20″, roughly 1/4″ inch thick. The pastry will seem rather patchy and not quite cohesive — this is normal; it will come together with the folds. Try to keep your edges and corners as straight and square as possible, but don’t stress too much about it.
  6. Using a bench scraper, fold the top third of the dough down and the bottom third of the dough up like a letter, brushing off excess flour as you fold. Rotate your dough 90 degrees so the opening is on the right. This is your first fold.
  7. Repeat steps 5-6 for a total of 4 folds. Depending on the temperature of your kitchen, your pastry may stay cool enough for you to do two folds back to back. But if at any point your dough starts to feel warm or sticky/soft, transfer it to a sheet pan and refrigerate for 15-30 minutes or so to chill.
  8. After the final fold, wrap the pastry well and chill for at least 45 minutes, or up to 2 days. (For longer storage, freeze well-wrapped dough for up to a month. Thaw overnight in the fridge before using.)
  9. While the dough is chilling, make the raspberry sugar. In the bowl of a food processor, grind the freeze-dried raspberries into a fine powder. Mix with the 100g granulated sugar.
  10. When you’re ready to shape your palmiers, remove the chilled pastry and cut in half crosswise. Wrap and return one half to the fridge, or freeze for longer storage. (You’ll only need half the pastry for this recipe.)
  11. On a lightly floured surface, roll the pastry into a rectangle about 10″ x 13″, between 1/8″ to 1/4″ thick. Rotate and flip the pastry and flour your surface as needed to avoid sticking. When you’ve reached the correct size/thickness, use a pastry wheel or a sharp knife to trim the edges to neaten.
  12. Sprinkle an even layer of the raspberry-sugar mixture on one side of the dough. Use your rolling pin to gently press the sugar into the dough. Flip and repeat with the other side.
  13. Fold the long edges of your pastry in so they meet exactly in the middle, then fold one half over the other half as if closing a book (you’ll have a total of 4 layers). Transfer the log to a sheet pan and chill for about 10-15 minutes to make cutting the palmiers easier.
  14. While the dough is chilling, preheat the oven to 425F with a rack in the middle and line 2-3 baking sheets with parchment paper.
  15. Cut the chilled pastry into 1/2″ thick slices. Dip each side in the raspberry sugar before laying 2″ apart on the prepared sheet pans. (The palmiers will puff significantly in the oven, so be sure to leave plenty of space between each.) If the dough is soft at all, return to the fridge or freezer to firm up before baking (see notes above).
  16. Bake the palmiers one sheet at a time for 20-30 minutes, lowering the heat to 400F halfway through baking. (Keep the remaining unbaked palmiers chilled.) Check the bottoms of the palmiers after ~12 minutes; if they are brown and caramelized, flip them over for the remaining baking time. If not, keep checking every 1-2 minutes until they are. Bake until both sides are a rich golden brown. Transfer to a wire rack to cool. Repeat with remaining cookies.
  17. Once the palmiers are cool enough to handle, dip each side into the remaining raspberry sugar. Palmiers are best served the day they’re baked, but will keep for about 3 days at room temperature in an airtight container.
kids reaching for raspberry palmiers

Pork and Apple Sausage Rolls

rolls-large

Both my husband and I are food nerds in our own ways. I’m into baking and he’s into meat. (For the past year he’s been curing his own bacon and once you’ve had that, there’s no going back.) The ultimate dream is to collaborate on some from-scratch charcuterie boards — he’ll provide the sausages and cheeses and I’ll do the breads/crackers/dips. We’ll get there eventually. But in the meantime, these tasty little sausage rolls are a team effort that will be showing up on our appetizer tables for the years to come — he made the sausage, and I wrapped them in pastry.

I’ve made sausage rolls in the past using store bought puff pastry and that works perfectly well. But lately I’ve been into making my own rough puff. I use this pastry recipe for the base and simply add 2-4 turns to the process, resting the pastry in the fridge as needed (for me this is typically for 10 minutes after the initial mixing and after the first two turns). For or this savory application, I reduce the sugar to 1 teaspoon.

Also, the filling is very adaptable — skip the apple if you want and add in some sauteed onion and garlic; and feel free to play with the spices. You can also use regular ground pork, seasoned to taste — in this case I would add a few tablespoons of breadcrumbs and an egg to help bind the mixture together.

Pork and Apple Sausage Rolls

Makes 24 two-bite rolls or 40-48 one-bite canapes

Ingredients:

  • 1 pound puff pastry, thawed (1 store bought box or homemade)
  • 1 pound pork sausage, casings removed
  • 1 baking apple, peeled and finely diced
  • 1 scallion, finely diced
  • 4 tbsp dijon mustard
  • 1 egg, whisked with 1 tbsp water
  • Flaky salt, to finish (optional)

Method:

  1. Preheat oven to 425 degrees F.
  2. Mix sausage, apple, and scallion in a medium bowl.
  3. In a small bowl, beat egg with 1 tbsp water.
  4. Roll out each sheet of puff pastry into a large square or rectangle (about 12″ x 12″ or 9″ x 13″) and cut each in half (for a total of four pieces).
  5. Spread a tablespoon of mustard down the center of each rectangle lengthwise.
  6. Divide the pork mixture into 4 equal parts and arrange on top of the mustard.
  7. Fold the bottom half of the pastry over the meat.
  8. Brush the top part of the pastry with egg wash and roll the puff pastry so the seam is facing down. Repeat with the other sheets. Refrigerate for about 10 minutes, or until pastry is firm.
  9. Cut each roll into the number of pieces desired (I like 6 per roll for a 2-bite snack — top photo or 10-12 for a one-bite canape — lower left photo). If making larger rolls, cut a couple steam vents on top; if making the one-biters, no vent is needed.
  10. Arrange about an inch apart on two parchment-lined baking sheets.
    Brush with remaining egg wash, followed by a pinch of flaky salt if desired.
  11. Bake 20-25 minutes, rotating halfway through, or until golden brown and cooked through.
  12. Serve warm or cold with ketchup and/or mustard.

sausage rolls