I’ve stumbled upon an exciting, effortless, last-minute bake that’s not only visually stunning enough for a Valentine’s Day party but also simple enough to enjoy making with kids.

Introducing Strawberry Palmiers!

These delightful pastries are wonderfully crunchy, light, and just the right amount of sweet. Shaped like hearts, they’re perfect for Valentine’s Day as well as Mother’s Day and Easter (they can also look like bunny ears!), Divine Mercy Sunday, and the Solemnity of the Sacred Heart of Jesus — or any day you crave a delightful treat!

Palmiers, the charming French pastries, are made with puff pastry and sugar, transforming into golden, crispy delights once baked. But these Strawberry Palmiers take things up a notch! They incorporate a special edition of freeze-dried strawberries mixed into the sugar, giving the pastries a vibrant, fruity burst and a playful pink hue. Best of all? You only need three ingredients: puff pastry, sugar, and freeze-dried strawberries. And if you want to elevate them even further, just dip them in chocolate and sprinkle on some extra strawberry sugar or freeze-dried strawberries. It’s that easy!

At first, I was a bit doubtful about how these treats would turn out, but I held onto hope for these strawberry-studded treats. To my absolute delight, these little pastries amazed me with their delicious simplicity! They pair wonderfully with a cup of tea or coffee and make the perfect gifts for your Valentine or little ones this Valentine’s Day. 

No matter the occasion, they’re fantastic for neighbors, hostess gifts, or as charming party favors. In fact, I had planned to bring some palmiers back for my roommates, but they disappeared so quickly that we devoured them all over the weekend!

Ideal for any occasion, I sincerely hope you give these beautiful Strawberry Palmiers a whirl.

Strawberry Palmiers

Serves: 24-32 cookies | Prep: 45 mins | Cook: 12-15 mins

Ingredients:

• 1 box of puff pastry (2 sheets, 17.3 oz), thawed (I used Pepperidge Farm, but yours could differ)
• 3/4 oz (21 grams or 1 1/2 cups) freeze-dried strawberries + 2/3 cup granulated sugar
• 1/3 cup granulated sugar (divided in half for two sheets)
• Optional: 4 oz white chocolate (or chocolate of your choice) + more freeze-dried strawberries for garnish

Instructions:

1. Process the freeze-dried strawberries into a fine powder in a food processor or blender. If you don’t have either, place the strawberries into a ziplock bag and crush them with a rolling pin. Combine the strawberry powder with ⅔ cup sugar and whisk well.
2. Unpackage the first sheet of puff pastry, place on a clean surface, then sprinkle with half of  ⅓ cup of (plain) sugar. Lightly roll out the rectangle with a rolling pin (this also helps the sugar stick to the puff pastry).
3. Flip over the puff pastry and liberally sprinkle with strawberry sugar. (NOTE: You may have sugar left over. If so, save it to top the chocolate after baking. Use enough to coat the puff pastry in an even layer.) Press it in with your hands, then use a rolling pin to roll it out and adhere the sugar to the pastry. 
4. Identify the middle point with your puff pastry lying vertically in front of you. Then, fold each end a little less than halfway to the middle (think of it in quarters; once you have identified the middle of the pastry sheet, fold each end to meet a little shorter than half of its section’s half. So, each end should be folded in about by slightly less than 1/4 of its total length) and sprinkle with more strawberry sugar on the bare ends that are folded over.
5. Make another fold, folding each end towards the middle, leaving a half-inch space to fold the pastry next.
6. Sprinkle more white sugar on the bare folds. Finally, fold the sugared turns again so the two sides meet, pressing down gently with a rolling pin. Place the puff pastry in the freezer until hardened or for 30 minutes. Repeat with the other sheet of puff pastry.
7. While you wait for the pastry to freeze, preheat the oven to 400 degrees, clean up the kitchen, and line two baking sheets with parchment paper.
8. Remove from freezer and cut into ½-inch thick slices. Space about 2 inches apart on parchment paper and bake for 8-10 minutes, then flip with a spatula and cook for another 4-5 minutes, until golden brown and crispy. Let cool completely, then serve.
9. Optionally, dip half of the palmiers in melted white chocolate (you can even use milk or dark chocolate) and sprinkle with crushed freeze-dried strawberries and/or sprinkles. Alternatively, if you have any leftover strawberry sugar, use that to sprinkle on the chocolate.

Variations:

For different flavors, try using freeze-dried raspberries, blueberries, or peaches. You can even do a berry trio of strawberries, raspberries, and blueberries. 

For a fun twist, try dipping the palmiers in a variety of chocolates: dark, milk, and white.

Storage:

Store in an airtight container for up to 1 week.

Make ahead instructions:

These can be made ahead of time by following the instructions through step 5. Keep in the freezer until ready to slice and bake.