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Mini Raspberry Palmiers Recipe

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★★★★★

4.8 from 133 reviews

These Mini Raspberry Palmiers are delicate, flaky puff pastry cookies filled with a sweet-tart raspberry filling and finished with a glossy raspberry glaze. Perfectly crisp on the outside with a tender center, these charming elephant ear-shaped treats combine the buttery richness of homemade dough with the vibrant flavor of freeze-dried raspberries, making an elegant and delightful dessert or snack.

Ingredients

Scale

Dough

  • 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 12 tablespoons (170g) unsalted butter, cold, cut in pats
  • 3/4 cup (170g) sour cream
  • Granulated sugar, for rolling the dough

Filling

  • 1/2 cup (15g) freeze-dried raspberries, lightly crushed
  • 1/2 cup (57g) confectioners’ sugar

Glaze

  • 2 1/4 cups (255g) confectioners’ sugar, sifted
  • 2 tablespoons (39g) light or dark corn syrup
  • 3 to 4 tablespoons (43g to 57g) seedless raspberry purée

Instructions

  1. Make the Dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, salt, and baking powder. With the mixer on low speed, add the cold pats of butter one at a time until incorporated and pea-sized pieces remain. Add the sour cream and mix just until the dough forms.
  2. Shape and Chill Dough: Turn dough onto a floured parchment sheet and pat into a 4″ x 12″ rectangle. Fold into thirds like a letter, then roll slightly to seal. Divide in half, wrap tightly in plastic, and refrigerate at least 1 hour or overnight to firm up.
  3. Prepare Filling: In a food processor, pulse freeze-dried raspberries with confectioners’ sugar until finely powdered. Push the mixture through a fine-mesh strainer to remove seeds. Set aside the smooth filling.
  4. Roll and Fill: Generously sprinkle granulated sugar on your work surface. Roll one dough half into a 14″ x 7″ rectangle. Sprinkle half the raspberry filling evenly over the dough, gently patting it in. Roll the dough up from both long edges towards the center to form two logs that meet in the middle, creating the classic Palmer shape. Wrap logs tightly in plastic and freeze at least 1 hour or overnight. Repeat with second dough half and remaining filling.
  5. Preheat and Prepare Baking Sheets: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
  6. Slice and Bake: Remove frozen dough logs from freezer and let rest at room temperature for 10 minutes to ease slicing. Cut logs into 1/3″ thick slices and place on prepared sheets spaced 1″ apart. Bake for 9 minutes until edges start to color. Remove from oven, cool on racks for 2 minutes to set sugar, then carefully flip each cookie and return to oven for another 3 to 5 minutes until golden and crisp. Cool cookies completely before glazing.
  7. Make the Glaze: Whisk together sifted confectioners’ sugar, corn syrup, and 3 tablespoons raspberry purée until smooth. Add extra purée as needed for a thick honey-like consistency. Dip cooled cookies into the glaze and set them on a rack over parchment until the glaze is firm and dry to the touch.
  8. Store: Store glazed cookies airtight at room temperature for several days or freeze for longer storage.

Notes

  • Freezing the dough logs before slicing helps maintain shape and makes them easier to cut thinly.
  • The brief cooling after the first bake prevents sugar leakage during flipping.
  • You can substitute seedless raspberry purée with smooth raspberry jam thinned slightly with water if purée is unavailable.
  • For extra crispness, allow cookies to cool fully on a wire rack after baking before glazing.
  • Store cookies in an airtight container to keep them crisp and fresh.

Keywords: raspberry palmiers, mini palmiers, French pastry, raspberry cookies, homemade palmiers, raspberry glaze, puff pastry cookies, elegant desserts

Find it online: https://flavorsbymaya.com/mini-raspberry-palmiers-recipe/