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Raspberry Palmiers
Credit:
Sang An
Recipe Summary
prep: 35 mins
total: 2 hrs 25 mins
Yield: Makes about 9 dozen
Ingredients
Ingredient Checklist
3 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
3 sticks cold unsalted butter, cut into small pieces
3/4 cup sour cream
1/2 cup sugar
1/4 teaspoon ground cinnamon
3/4 cup seedless raspberry jam
Gallery
Raspberry Palmiers
Credit:
Sang An
Recipe Summary
prep: 35 mins
total: 2 hrs 25 mins
Yield: Makes about 9 dozen
Gallery
Raspberry Palmiers
Credit:
Sang An
Raspberry Palmiers
Credit:
Sang An
Raspberry Palmiers
Recipe Summary
prep: 35 mins
total: 2 hrs 25 mins
Yield: Makes about 9 dozen
Recipe Summary
prep: 35 mins
total: 2 hrs 25 mins
Yield: Makes about 9 dozen
prep: 35 mins
total: 2 hrs 25 mins
prep:
35 mins
total:
2 hrs 25 mins
Yield: Makes about 9 dozen
Makes about 9 dozen
Ingredients
Ingredients
- 3 cups unbleached all-purpose flour, plus more for dusting
- 1/2 teaspoon kosher salt
- 3 sticks cold unsalted butter, cut into small pieces
- 3/4 cup sour cream
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- 3/4 cup seedless raspberry jam
Directions
Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs. Add sour cream and pulse until mixture holds together when pinched. Knead dough on a work surface to bring together, then flatten into an 8-by-6-inch rectangle. Wrap in plastic and refrigerate until firm, at least 1 hour and up to overnight.
Preheat oven to 375 degrees. In a small bowl, stir together sugar and cinnamon; sprinkle half of mixture evenly on work surface. Let dough stand at room temperature until pliable. Cut in half; place one half of dough on sugared surface. With a floured rolling pin, roll into a 14-inch square. Spread half of jam onto dough, leaving a 1/4-inch border all around. Starting from one side, tightly roll dough toward center, incorporating sugar. Repeat, rolling other side to meet first roll in middle. Freeze 15 minutes.
With a serrated knife, cut dough crosswise into 1/4-inch-thick slices. (Refrigerate dough as needed if it gets too soft to slice.) Arrange slices 2 inches apart on parchment-lined baking sheets.
Bake 10 minutes. Carefully flip palmiers with an offset spatula and bake until golden, about 6 minutes more. Let cool on sheets 1 minute, then transfer to a wire rack; let cool completely. Repeat with remaining sugar mixture and dough. Cookies can be stored in an airtight container, between sheets of waxed paper, up to 1 week.
Reviews (3)
Add Rating & Review
33 Ratings
5 star values:
7
4 star values:
15
3 star values:
4
2 star values:
7
1 star values:
0
Reviews (3)
Add Rating & Review
33 Ratings
5 star values:
7
4 star values:
15
3 star values:
4
2 star values:
7
1 star values:
0
Add Rating & Review
33 Ratings
5 star values:
7
4 star values:
15
3 star values:
4
2 star values:
7
1 star values:
0
33 Ratings
5 star values:
7
4 star values:
15
3 star values:
4
2 star values:
7
1 star values:
0
33 Ratings
5 star values:
7
4 star values:
15
3 star values:
4
2 star values:
7
1 star values:
0
- 5 star values:
- 7
- 4 star values:
- 15
- 3 star values:
- 4
- 2 star values:
- 7
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
02/12/2018
These were wonderful, flaky, crisp and delicious and look just like the picture. Although they looked difficult, they were really very easy and a great addition to my holiday cookie tray. I too did not get 9 doz. only about 5 doz. I have used sour cream pastry previously but this is the most flakey and like real puff pastry. I am using the dough in other recipes like coffee cakes, etc. Love Martha's shows and the best website ever.
Martha Stewart Member
Rating: Unrated
12/10/2014
I backed these this weekend and they turned out beautiful and delicious! Flaky and perfectly shaped.
However, the yield was no where close to 9 dozen. It was more like 3 dozen - any suggestions?
Martha Stewart Member
Rating: 5 stars
12/08/2014
Made these today and they were great! I was concerned that they would not be as flaky as a true palmier, but they are and they are delicious. I was also worried that the jam would bubble up and out during cooking, but it did not. I topped them with sanding sugar when they came out of the oven to give them a pretty, finished look. The recipe is great for a cookie exchange or cookie walk because it makes so many.
Martha Stewart Member
Rating: 5 stars
02/12/2018
These were wonderful, flaky, crisp and delicious and look just like the picture. Although they looked difficult, they were really very easy and a great addition to my holiday cookie tray. I too did not get 9 doz. only about 5 doz. I have used sour cream pastry previously but this is the most flakey and like real puff pastry. I am using the dough in other recipes like coffee cakes, etc. Love Martha's shows and the best website ever.
Rating: 5 stars
Rating: Unrated
12/10/2014
I backed these this weekend and they turned out beautiful and delicious! Flaky and perfectly shaped.
However, the yield was no where close to 9 dozen. It was more like 3 dozen - any suggestions?
Rating: Unrated
Rating: 5 stars
12/08/2014
Made these today and they were great! I was concerned that they would not be as flaky as a true palmier, but they are and they are delicious. I was also worried that the jam would bubble up and out during cooking, but it did not. I topped them with sanding sugar when they came out of the oven to give them a pretty, finished look. The recipe is great for a cookie exchange or cookie walk because it makes so many.
All Reviews for Raspberry Palmiers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Raspberry Palmiers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
