More Valentine Ideas: Raspberry Palmiers

Rasp Pamliers5

With one more day until Valentine’s Day, I wanted to share this easy recipe — I first had small palmiers in Paris, a “romantic” city, if there ever was one, and I’ve tried to make them myself for ages: this is my favorite method. You’re probably familiar with the bigger version of these cookie – we see them in our local bakeries and they’re often called “elephant ears.”

Less expensive and time consuming than a trip to Paris, you’ll need:

Rasp Pamliers1

A can of Immaculate’s Crescent Rolls

A Tbsp of butter, melted.

A Few Tbsps of you favorite Raspberry Jam

A Few Tbsp of Grainy Sugar

Preheat the oven to 350 and open the can according to the directions (careful! it’s pressurized).  Roll out the dough, and instead of using the 8 triangles, we’re going to use 4 rectangles (2 triangles together). Take your first rectangle and pinch the perforations together. On a cutting board, sprinkle some sugar and gently press the dough down.  Dab some melted butter and spread about a quarter of the jam on the dough. Sprinkle some sugar. Repeat. Now you have 2 rectangles of sugared, buttered, jammed dough. It may not be pretty, but put one on top of the other. Now do the same thing for the other two rectangles.

Rasp Pamliers2

Roll the dough from each short end to the middle. In other words, start rolling each end until they meet in the middle. By this point the dough is probably a bit mushy, so put it in the refrig for about a half hour. When you take it out, it should be firmed up, and you should slice half inch pieces before putting them on the baking sheet.

Rasp Pamliers3

Bake! I keep a good eye on them — I want them light brown on top and carmelized on the bottom. Let them cool a bit and plate ’em!

Rasp Pamliers4

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s