preview for Strawberry Palmiers Are Adorable Heart-Shaped Treats

The best gift for your sweetheart is one that’s homemade, and these strawberry palmiers just might be the sweetest (literally). The best part? These little palmiers are simple to make with ingredients you likely have on hand, making them an ideal last-minute surprise if you forgot to order flowers. Puff pastry is rolled in a generous amount of granulated sugar, sprinkled with freeze-dried strawberry powder, and dipped in white chocolate. The result is flaky, jam-filled bites that will outshine any box of chocolates. Here’s what you need to know.

The chocolate:
White chocolate can be tricky to work with, so use the best quality you can find! I like using Guittard. Adding other ingredients (like freeze-dried strawberries) to white chocolate may cause it to seize up, so a little neutral oil will help loosen the mixture, bringing it back to its smooth state.

The puff pastry:
I like using Pepperidge Farm puff pastry. The pastry should be close to the 9 1/2″ size that I call for rolling out to, so make sure to measure before additional rolling. When sprinkling the sugar over the pastry, you should only give it a gentle roll to ensure the sugar sticks into the pastry.

The folding:
When making palmiers, it’s important to fold the dough onto itself to create multiple layers. Some recipes call for rolling both sides into coils toward the center, resulting in two long rows. Others, like mine, fold the dough into one long log. That way, when you cut the pastry, you get a heart shape.

The cooking:
To achieve that caramelization on both sides of the palmier, it’s important to turn them halfway through baking. This will ensure they’re beautifully golden and crunchy once they’re done baking.

Storage:
These palmiers will last up to 2 days in an airtight container in the refrigerator, but they’re best eaten right away. They will start to lose their fresh crunchy texture after the first day.

Made this? Let us know how it went in the comments below!

strawberry palmier dipped in chocolatepinterest

PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE


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