Mini Raspberry Palmiers Recipe

Introduction

Mini Raspberry Palmiers are delicate, buttery cookies with a sweet and tangy raspberry filling. These elegant treats combine flaky pastry with the vibrant flavor of freeze-dried raspberries, perfect for tea time or special occasions.

Ingredients

• 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
• 1/2 cup (15g) freeze-dried raspberries, lightly crushed
• 1/2 cup (57g) confectioners’ sugar
• Optional 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. Step 1: In a stand mixer fitted with a paddle attachment, combine the flour, salt, and baking powder. With the mixer on low, add the cold butter pats one at a time until the mixture resembles small dime-sized pieces.
2. Step 2: Add the sour cream and mix just until the dough comes together. Turn the dough out onto lightly floured parchment paper and pat into a 4″ x 12″ rectangle.
3. Step 3: Fold the dough into thirds like a letter, then roll over it to seal and flatten slightly. Divide the dough in half, wrap tightly in plastic, and refrigerate for at least 1 hour or up to overnight.
4. Step 4: For the filling, pulse freeze-dried raspberries and confectioners’ sugar in a food processor until powdered. Pass the mixture through a fine-mesh strainer to remove seeds, then set aside.
5. Step 5: Sprinkle your work surface generously with granulated sugar. Place one piece of chilled dough on the sugar, sprinkle more sugar on top, and roll into a 14″ x 7″ rectangle.
6. Step 6: Evenly sprinkle half of the raspberry filling over the dough, gently patting it in. Starting from both long edges, roll the dough tightly toward the center to form two logs that meet in the middle.
7. Step 7: Wrap the shaped dough logs tightly in plastic and freeze for at least 1 hour or up to overnight. Repeat with the second piece of dough and remaining filling.
8. Step 8: When ready to bake, preheat the oven to 375°F (190°C). Slice the frozen logs into 1/4-inch thick cookies and place them cut-side down on parchment-lined baking sheets, spacing about 1 inch apart.
9. Step 9: Bake for 12 to 15 minutes, or until the palmiers are golden and caramelized. Remove from the oven and let cool completely on a wire rack.
10. Step 10 (Optional): To make the glaze, whisk confectioners’ sugar, corn syrup, and raspberry purée until smooth. Drizzle over cooled palmiers for extra sweetness and color.

Tips & Variations

• For best texture, use very cold butter and sour cream to keep the dough flaky.
• Freeze logs before slicing to ensure clean, even cookies without squishing the dough.
• Substitute freeze-dried raspberries with strawberries or blueberries for different fruit flavors.
• If you prefer less sweet, reduce sugar in the filling or skip the glaze entirely.

Storage

Store cooled palmiers in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 1 month; thaw completely before serving. Reheat briefly in a low oven to refresh crispness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries have high moisture and will make the filling wet, which can affect the dough’s texture. It’s best to use freeze-dried raspberries for a dry, powdered filling that works well in these cookies.

How do I know when my palmiers are done baking?

Look for a golden brown color and caramelized sugar edges. They should be crisp but not burnt. Baking times can vary slightly depending on your oven, so watch closely near the end of baking.

Mini Raspberry Palmiers Recipe

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4.8 from 108 reviews

Mini Raspberry Palmiers are delicate, crisp, and buttery cookies featuring a sweet and tangy raspberry filling. These elegant elephant ear-shaped pastries combine flaky puff pastry dough with a dusting of freeze-dried raspberry powder and confectioners’ sugar, making them a perfect treat for afternoon tea or special occasions.

• Author: Ella
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 45 minutes (includes chilling and freezing times)
• Yield: Approximately 24 mini palmiers 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Cookies

• 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 (optional)

• 2 1/4 cups (255g) confectioners’ sugar, sifted
• 2 tablespoons (39g) light corn syrup 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 running on low speed, add the cold butter pats one at a time until incorporated and the pieces are about the size of a dime. Add sour cream and mix just until the dough comes together.
2. Shape and Chill Dough: Turn the dough onto a lightly floured parchment paper and pat it into a 4″ x 12″ rectangle. Fold the dough in thirds like a letter, then roll over it with a rolling pin to seal and slightly flatten. Divide the dough in half, wrap each piece in plastic wrap, and refrigerate for at least 1 hour or overnight.
3. Prepare the Filling: In a food processor, pulse freeze-dried raspberries and confectioners’ sugar until powdered. Pass the mixture through a fine-mesh strainer to remove seeds and set the smooth raspberry powder aside.
4. Roll Out and Fill Dough: Generously sprinkle granulated sugar on your work surface. Place one piece of dough on it, sprinkle more granulated sugar on top, and roll into a 14″ x 7″ rectangle. Evenly sprinkle half of the raspberry filling over the dough, patting it gently.
5. Form the Palmiers: Roll the dough from both long edges inward toward the center, creating two logs that meet in the middle (forming the classic elephant ear shape). Wrap the log tightly in plastic wrap and freeze for at least 1 hour or overnight. Repeat with the second piece of dough and remaining filling.
6. Bake: (Not fully provided in original but implied) After freezing, slice the logs into approximately 1/4-inch thick slices, place on a parchment-lined baking sheet, and bake in a preheated oven at 400°F (205°C) for 12-15 minutes or until golden and crisp.
7. Apply Glaze (Optional): Mix sifted confectioners’ sugar, corn syrup, and seedless raspberry purée to form a smooth glaze. Drizzle over cooled palmiers for a shiny, sweet finish.

Notes

• For best texture, ensure the butter remains cold when making the dough.
• Freeze the rolled logs before slicing to maintain shape while baking.
• You can substitute the raspberry filling with other freeze-dried fruit powders and confectioners’ sugar for a different flavor.
• Store baked palmiers in an airtight container at room temperature for up to 3 days to maintain crispness.
• The glaze is optional but adds a lovely fruity sweetness and shine to the cookies.

Keywords: Mini Raspberry Palmiers, Raspberry Palmiers, French Cookies, Elephant Ear Cookies, Berry Filled Pastry, Sweet Pastry Cookies