Some recipes feel special not because they’re complicated but because they look impressive while staying wonderfully simple. These raspberry palmiers are exactly that kind of treat. With their golden flaky layers and naturally heart-shaped swirl, they’re instantly perfect for Valentine’s Day yet easy enough to make on a cozy afternoon at home. What really makes these cookies shine is how few ingredients they need.

Puff pastry does most of the heavy lifting, while freeze-dried raspberries bring bold color and real fruit flavor without adding moisture. A light coating of sugar creates those crisp, caramelized edges that make palmiers so irresistible. Whether you’re baking for a Valentine’s dessert table, gifting something homemade, or just craving a low-stress baking project, these raspberry palmiers check every box💗. Enjoy the evening.

Ingredients

• 1½ 14 oz puff pastry, thawed
• ½ oz freeze-dried raspberries
• ½ cup granulated sugar, divided
• 2 oz white chocolate, melted
• Extra crushed freeze-dried raspberries for garnish

How I Make It

• Start by adding the freeze dried raspberries to a food processor. Pulse until they form a fine powder. This step is important because it releases the raspberry flavor while keeping the pastry crisp. Once powdered set aside.

• In a medium bowl, add about ⅔ of the granulated sugar. Sift the raspberry powder into the sugar to remove seeds, then whisk until fully combined. You should end up with a vibrant pink raspberry sugar.

• Place the puff pastry on a clean, lightly sugared surface. Sprinkle the remaining ⅓ cup plain sugar evenly over the pastry. Using a rolling pin, gently roll the pastry into a rectangle, about 13 × 14 inches. This helps the sugar adhere and slightly thins the layers for better crispness.

• Carefully flip the pastry over. Sprinkle the raspberry sugar generously across the surface, pressing it in gently with your hands. Roll lightly again to help the sugar stick evenly. Next comes the signature fold.

• Fold the long side of the pastry in half to mark the center. Then fold each long edge inward, stopping just short of the center line. Sprinkle lightly with more plain sugar. Fold each side inward again so both sides meet in the middle, creating a tight log with a visible seam.

• Place the folded pastry on a tray and transfer it to the freezer for 30 minutes. This step is essential—it firms up the pastry, making clean slicing easier and helping the palmiers hold their shape during baking. Preheat your oven to 400°F while the pastry chills.

• Once chilled, remove the pastry from the freezer and slice it into ½-inch thick pieces. Arrange them cut-side up on a parchment-lined baking sheet, leaving about 2 inches of space between each cookie. Bake for 8–10 minutes, then flip each palmier with a spatula. Return to the oven and bake for another 4–5 minutes, until golden brown and crisp on both sides. Let the palmiers cool completely on a wire rack.

Texture & Flavor

Once chilled, the cheesecake is smooth and creamy without being heavy. The crust holds together cleanly, and the raspberries add a fresh, slightly tart contrast that keeps each bite balanced.If you’re putting together a Valentine’s dessert table, these raspberry palmiers pair beautifully with something creamy and make-ahead friendly. I often serve them alongside my No-Bake Raspberry White Chocolate Cheesecake the contrast between flaky pastry and smooth cheesecake makes the whole spread feel extra special.

Optional Finishing Touch

For an extra Valentine-ready look, dip one side of each cooled palmier into melted white chocolate. Sprinkle immediately with crushed freeze-dried raspberries. Allow the chocolate to set fully before serving or storing.