Description
Heart-shaped pastries made with flaky puff pastry, freeze-dried strawberries, and white chocolate coating. Simple to make yet bakery-quality results perfect for special occasions or gifting.
Ingredients
Scale
- 2 packages (1 oz each) freeze-dried strawberries, divided
- 1/4 cup strawberry jam
- 2 sheets (17.3 oz each) frozen puff pastry, thawed
- 1/4 cup granulated sugar
- 1 cup white chocolate, melted
- 1 teaspoon neutral oil (plus more if needed)
Instructions
- Preheat oven to 400°F and arrange rack in center.
- Pulse one package of freeze-dried strawberries in food processor until finely ground.
- Coarsely crush second package of strawberries and set aside.
- Roll each puff pastry sheet into 9 1/2 inch by 9 1/2 inch square.
- Sprinkle sugar over entire surface and pat gently with rolling pin.
- Flip pastry sugar side down, spread 2 tablespoons jam, then sprinkle 2 tablespoons ground strawberries. Repeat with second sheet.
- Fold right side toward center, then left side to meet in middle.
- Repeat folding process on each side.
- Fold right side over left to create long log.
- Cut each log crosswise into 15 pieces (1/2 to 3/4 inch thick).
- Place on parchment-lined baking sheets 2 inches apart.
- Bake 14 to 16 minutes, turning halfway through.
- Cool for at least 15 minutes.
- Divide melted white chocolate between two bowls.
- Add 1 tablespoon ground strawberries and 1 teaspoon oil to one bowl, stir until smooth.
- Dip half the palmiers into strawberry chocolate, half into plain white chocolate.
- Sprinkle reserved crushed strawberries over chocolate while wet.
Notes
Use freeze-dried strawberries, not fresh. Work quickly with cold puff pastry. Use good quality puff pastry like Pepperidge Farm and quality white chocolate. Turn palmiers halfway through baking for even caramelization. Best eaten same day.