Palmiers all dressed up for Valentines Day with strawberry sugar and shaped like hearts! Happy V-day everyone.
Palmiers bring back such nostalgia:) I was, may be in 6th grade when a relative visited us from a neighboring town carrying a customary gift (was a traditional practice back in India to take something similar to a hostess gift, mostly a bag of seasonal fruits, biscuits or sweets) – a few packages of biscuits and handed it over to me and my brother. Not able to contain my curiously, I took a peak and noticed the usuals along with a golden wrapped package. Even though I was eager to check out that particular one, I was good at containing my excitement and politely waited for the guests to leave. While my parents were bidding farewell at the front door, I ran into the kitchen and grabbed that golden one out. It read “Little hearts” and the cookies (or biscuits) inside looked like tiny hearts. That was the most amazing thing I ever set my eyes on!! I was fascinated, it was crunchy, crispy and sweet. It was unlike any other biscuit that I ever tasted. The usuals were either like a shortbread or sweet crackers. This was out-of-the-ordinary…it was golden!! Though I ate many little hearts since then, it took me about 20 years or so and a travel half way across the world to learn that those little hearts originated from France and are traditionally shaped like a elephant ears and not hearts.
Now switching gears to my strawberry hearts, these are you regular palmiers with two twists – plain sugar is replaced with strawberry sugar and shaped like hearts.
We start with store bought puff pastry and freeze dried strawberries ground with sugar
……Place the box of frozen puff pastry in the refrigerator the previous day to thaw
…..grind freeze dried strawberries and some of the sugar, until you no longer see chunks of strawberry. Stir remaining sugar into it
…..spread some strawberry sugar on the kitchen counter, place a puff pastry sheet on it, spread some more sugar on top, gently roll with rolling pin evenly. We are not looking to make the sheet bigger but just to make the sugar stick well into the dough.
….roll tightly from both sides like a jelly roll, cut off 1/4-inch thick slices and place on a baking sheet.
….freeze until solid
….bake at 45o degrees F for about 14 minutes, turn over and bake for additional 3-5 minutes, until golden brown
Enjoy!! Great with your cup of joe too.
I used Trader Joe’s freeze dried strawberries, they are all natural with no added sugar and a touch of tartness.
Strawberry Heart Palmiers
3/4 cup freeze dried strawberries
3/4 cup sugar, divided
2 puff pastry sheets (one 17-ounce box), thawed
Grind strawberries and about 2 tablespoons sugar in a coffee grinder or any small dry blender, until fine. Transfer to a small bowl and mix in remaining sugar.
Place puff pastry box in the refrigerator overnight to thaw.
Line 2 cookie sheets with parchment paper and set aside.
Sprinkle a scant 1/4 cup of strawberry sugar on the kitchen counter or work surface (approximately the measurement of one pastry sheet) and place one puff pastry sheet on top. Sprinkle another scant 1/4 cup of strawberry sugar on top of the puff pastry sheet. Spread evenly with your hand. Roll gently with a rolling pin, just to help the sugar adhere to the dough and the dough has expanded just less than an inch.
Roll the dough TIGHTLY like a jelly roll from one side until it is about halfway and then roll TIGHTLY from the other side until it meets in the middle. Cut about 1/4-inch thick slices and place on the prepared cookie sheet, spacing evenly.
To make heart shapes, gently pinch the base together (refer pictures) to make the shape of a heart. (You can skip this step if you want to make regular palmiers).
Place the cookie sheet in the freezer and freeze until solid (5 hours- overnight).
Repeat process with the remaining puff pastry sheet.
Preheat oven to 425 degrees F.
Bake palmiers, one sheet at a time, for 13- 15 minutes (in the middle rack of oven), remove pan from oven and place on a wire rack. Turn palmiers over and place pan back in the oven and continue baking for additional 3-5 minutes, until deep golden. Place baking pan on a wire rack to cool cookies.
Enjoy palmiers at room temperature. Palmiers can be stored in a covered airtight container.
(If you wish to freeze the dough longer, then after about 5 hours, transfer frozen palmiers into a large ziplock bag, seal well and store in the freezer for up to a month. Remover as many palmiers as you need and place them on a cookie sheet and bake as directed).
Makes about 48 palmiers