Raspberry Palmiers
Food preparation by Brynie Greisman | Food and prop styling by Amit Farber | Photography by Daniel Lailah
An adorable presentation these pastries known also as “elephant ears” are as eye-catching as they are delicious! Sure to be a hit in a gift box as a mishloach manos treat or for your own table
INGREDIENTS
YIELDS APPROXIMATELY 32 PALMIERS
- 1 package puff pastry dough
- 4 heaping Tbsp raspberry filling (I used Baker’s Choice Oven Proof Raspberry Pastry Filling)
- cinnamon for sprinkling
- 1 egg beaten
White Chocolate Glaze
- ¼ cup white chocolate chips
- ½ tsp oil
PREPARATION
Roll out enough dough to form two 8x8-inch (20x20-cm) squares. (There may be leftover dough.) Mix raspberry filling to soften; spread evenly over both squares of dough. Sprinkle cinnamon over filling. Working with one square of dough at a time roll the two sides of the square inward forming two “scrolls” that meet at the center of the square like a double log. Preheat oven to 375°F (190°C).
Line a baking sheet with baking paper. Turn each double log onto its side where you have one “scroll” resting atop the other; carefully slice into approximate ½-inch slices. Carefully lay palmiers onto a baking sheet reforming if necessary. Brush tops and sides with beaten egg. Bake for 15–18 minutes checking to see that dough turns golden and does not burn. Remove from oven and allow to cool.
Oops! We could not locate your form.
