Raspberry Heart Palmiers

Sunday, January 11, 2026

Celebrate Valentine's Day with this oh-so-sweet and adorable recipe! Sprinkle puff pastry with homemade raspberry sugar for a pretty pink hue, then slice and shape into little hearts. Bake 'til golden and caramelized, then finish with a drizzle of homemade icing and sprinkle with crushed freeze-dried raspberries. This blog will give you step-by-step instructions for making and shaping your palmiers!

YOU'LL NEED:

1 puff pastry sheet
1/2 cup granulated sugar
1/2 cup freeze dried raspberries
3/4 cup powdered sugar
2 Tbsp milk
2 sheet pans
2 sheets parchment paper
Food processor

INSTRUCTIONS:

1. MAKE RASPBERRY SUGAR

Preheat oven to 400° and line a sheet pan with parchment paper
Place granulated sugar and HALF of the dried raspberries in the bowl of a food processor and process until raspberries are fully incorporated into the sugar

2. MAKE PALMIERS

Spread HALF of raspberry sugar on a work surface (this is messy, so doing this on a second sheet pan is helpful)

Unfold puff pastry and place directly on raspberry sugar

Spread remaining raspberry sugar onto surface of puff pastry, pressing to adhere sugar to top and bottom surfaces

Fold long sides of pastry so that they meet in the middle

Repeat this fold one more time on each side so that they meet in the middle again

Fold in half one last time so that the edges form a "book" and your dough is in one long roll

Trim about 1/2" off each end to even the edges, then cut 1/2” slices to make palmiers

Place palmiers on the prepared pan, cut side down, about 2” apart

Shape the tops of the “hearts” to make rounder, then pinch the bottom 1/4–1/2” to make the pointy end of the “heart”

3.BAKE PALMIERS & MAKE GLAZE

Bake palmiers for 11–13 min
Remove from parchment and allow to cool (you may need a fresh sheet of parchment for subsequent batches
Mix together 1 1/2 Tbsp of milk and powdered sugar until a drizzle-able glaze forms, adding the remaining 1/2 Tbsp only if needed
Gently crush remaining freeze dried raspberries for garnish

4. GARNISH & GATHER

Arrange palmiers on a serving platter, drizzle with glaze, and sprinkle with dried raspberries