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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.

Ingredients

Scale

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

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