Name: Strawberry Palmiers Recipe
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
Cuisine: French
Ingredients: 2 (1-oz.) packages freeze-dried strawberries, divided; 1/4 cup strawberry jam; 2 (17.3-oz.) sheets frozen puff pastry, thawed; 1/4 cup (50 g) granulated sugar; 1 cup white chocolate, melted; 1 tsp (or more) neutral oil (such as vegetable or canola oil)

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Introduction

Strawberry Palmiers are a delightful twist on the classic French pastry, featuring the sweet flavor of freeze-dried strawberries and a touch of rich white chocolate. These crisp, flaky treats are perfect for an elegant dessert or a special snack that surprises and delights.

The image shows several palmier pastries scattered on a white marbled surface. Each pastry has a golden-brown, flaky, layered texture with visible sugar caramelization. Some are half dipped in smooth pale pink icing, while others are half dipped in smooth white icing, both topped with small chunks of bright red freeze-dried strawberry pieces. One pastry is being picked up by a woman's hand from the bottom right corner, showing the detail of the flaky layers and rich caramel inside. The overall look is colorful and textured with crumbs and strawberry bits spread around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (1-oz.) packages freeze-dried strawberries, divided
1/4 cup strawberry jam
2 (17.3-oz.) sheets frozen puff pastry, thawed
1/4 cup (50 g) granulated sugar
1 cup white chocolate, melted
1 teaspoon (or more) neutral oil

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C). In a food processor or a plastic bag, finely crush one package of freeze-dried strawberries. Coarsely crush the remaining package and set aside for serving.
Step 2: Roll each thawed puff pastry sheet into a 9 1/2-inch square. Sprinkle sugar evenly over the surface of each sheet. Using a rolling pin, gently press the sugar into the pastry. Flip the pastry so the sugar side is down, then spread 2 tablespoons of strawberry jam over the surface. Sprinkle with 2 tablespoons of the finely ground strawberries. Repeat this process with the second pastry sheet, strawberry jam, and ground strawberries.
Step 3: Fold the right side of each pastry sheet toward the center, then fold the left side toward the center so both sides meet in the middle. Repeat folding right, then left sides again. Finally, fold the right side over the left to form a log shape. Slice each log crosswise into 15 pieces, each about 1/2 to 3/4 inch thick. Place the pieces on two parchment-lined baking sheets, spacing them about 2 inches apart.
Step 4: Bake the palmiers for 14 to 16 minutes, turning the pans halfway through, until the pastries are puffed and golden around the edges. Allow them to cool for at least 15 minutes.
Step 5: Divide the melted white chocolate into two small deep bowls. Stir 1 tablespoon of the finely ground strawberries and 1 teaspoon of neutral oil into one bowl, adding more oil as needed until the mixture is smooth and glossy. Dip one edge of half the palmiers into the strawberry white chocolate, then place them on parchment or waxed paper to dry. Dip the edges of the remaining palmiers into plain white chocolate and sprinkle with the reserved coarsely crushed strawberries.

Tips & Variations

Use room temperature white chocolate for easier dipping and smoother coating.
Swap strawberry jam for raspberry or apricot jam for a different fruity flavor.
Add a sprinkle of cinnamon to the sugar for a warm spice note.
For a dairy-free version, use vegan puff pastry and dairy-free chocolate.

Storage

Store the finished palmiers in an airtight container at room temperature for up to 3 days to maintain their crispness. If you need to keep them longer, refrigerate for up to a week, but they may soften slightly. Reheat briefly in a 350°F oven for a few minutes to restore crunch before serving.

How to Serve

A woman's hand is holding a golden-brown, spiral-shaped pastry with a rough, crunchy texture on the outside. The spiral layers show a dark, caramelized filling inside the flaky dough. The top right part of the pastry is dipped in pink icing with small red crumbs scattered on it. Around it, there are similar pastries on a white marbled surface, some dipped in white icing with red crumbs, and others plain, showing their dark filling and flaky layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these palmiers ahead of time?

Yes, you can prepare and shape the palmiers in advance and keep them refrigerated or frozen before baking. Bake them fresh just before serving for the best texture.

What if I don’t have freeze-dried strawberries?

You can substitute with finely chopped fresh strawberries, but they may release moisture and affect the flakiness. Alternatively, use strawberry powder or finely crushed freeze-dried raspberries for a similar effect.