Raspberry Palmiers

Ingredients

14 oz puff pastry, thawed (this is the one we use)

1/2 oz freeze dried raspberries (~half of this bag)

1/2 cup granulated sugar, divided

Optional: 2 oz white chocolate + more freeze dried raspberries for garnish

Add the raspberries to a food processor and pulse until they are a fine powder. If you don’t have a food processor, place in a sealed bag and crush with a rolling pin.

Add 2/3 of the sugar to a bowl, then sift the raspberry powder into the sugar and discard the seeds. Whisk until well combined.

Place puff pastry on a clean surface, then sprinkle with remaining 1/3 cup of (plain) sugar. Lightly roll out the rectangle with a rolling pin (this also helps the sugar stick to the puff pastry).

Flip over the puff pastry, then sprinkle liberally with raspberry sugar. (NOTE: you may have sugar leftover. Just use enough to fully coat the puff pastry in an even layer.) Press it in with your hands, then use a rolling pin to roll it out. Most store bought puff pastry will be about 10×11 inches, but ours was a bit bigger, so we rolled it to about 13×14 inches.

Fold the longer section of your puff pastry in half to mark the middle point. Then fold each end a little less than halfway to the middle and sprinkle with more raspberry sugar. Make another fold, folding each end towards the middle. Sprinkle on a little more regular sugar. Fold again so the two sides meet and press down gently with a rolling pin. Place in the freezer for 30 minutes.

Preheat oven to 400°F.

7 Remove from freezer and cut into 1/2 -inch thick slices. Space about 2 inches apart on parchment paper and bake for 8-10 minutes, then flip with a spatula and cook for another 4-5 minutes, until golden brown and crispy. Let cool completely, then dip in melted white chocolate and sprinkle with crushed freeze dried raspberries.