These Berry Palmiers are our take on the French classic. Made of buttery rough puff pastry shaped into an iconic double swirl, palmiers take the crown as the most delicate of French cookies. We filled ours with a homemade blackberry and blueberry jam for a summertime twist on the classic.
Makes 48 cookies
- Rough Puff Pastry Dough (recipe follows)
- 6 tablespoons (72 grams) turbinado sugar, divided
- 1 cup (296 grams) Berry Jam (recipe follows)
- 2 tablespoons (16 grams) cornstarch
- On a lightly floured surface, roll half of Rough Puff Pastry Dough into a 12-inch square. Sprinkle with 3 tablespoons (36 grams) turbinado sugar. Using a rolling pin, gently roll over sugar to press sugar into dough. Carefully turn dough over so sugar side faces down.
- In a small bowl, stir together Berry Jam and cornstarch. Spread half of jam mixture onto dough. Roll up dough from two opposite sides, jelly roll style, meeting in center. Place log on its side on a baking sheet (coiled portions stacked to look similar to a capital “B”). Freeze until firm enough to slice, 15 to 30 minutes.
- Repeat procedure with remaining dough, remaining turbinado sugar, and remaining jam mixture.
- Preheat oven to 400°F (200°C). Line several baking sheets with parchment paper.
- On a cutting board, place dough logs on their side. Using a serrated knife, cut dough into ½-inch-thick slices. Place slices, cut side up, 2 inches apart on prepared pans. Freeze until firm, 10 to 15 minutes.
- Bake until bottoms are golden brown, 15 to 20 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 2 days.
Feel free to use your favorite flavor of store-bought jam in place of the Berry Jam.
Rough Puff Pastry Dough
- 1⅔ cups (377 grams) cold unsalted butter, cubed
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon (9 grams) kosher salt
- ⅔ cup (160 grams) ice water
- Freeze butter for 30 minutes.
- In the work bowl of a food processor, pulse together flour and salt until combined. Add frozen butter, and pulse until butter is dime-size. With processor running, gradually add ⅔ cup (160 grams) cold ice water just until mixture forms a ball. Turn out dough onto a lightly floured surface, and shape into a rectangle. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll dough into a 20x10-inch rectangle. Fold dough in thirds, like a letter. Turn dough 90 degrees; repeat procedure twice. Divide dough in half (about 454 grams each), and wrap each half tightly in plastic wrap. Refrigerate for at least 20 minutes or freeze for up to 3 months.
Makes 2 cups
- ½ pound (226 grams) fresh blackberries
- ½ pound (226 grams) fresh blueberries
- 2 cups (400 grams) granulated sugar
- Juice of 1 lemon
- In a large saucepan, combine all ingredients. Stir with a wooden spoon, and let stand for 2 hours.
- Bring mixture to a boil over medium-high heat. Cook, stirring frequently, for 5 minutes. Reduce heat to medium, and cook, stirring frequently and mashing berries with a potato masher, until mixture thickens, 20 to 45 minutes. Remove from heat, and let cool for 1 hour before transferring to a clean jar. Jam will keep refrigerated for up to 2 weeks.
The ripeness of berries can affect the cook time of jam. This jam could take anywhere from 20 minutes for very ripe berries to 45 minutes for less ripe berries. To test your jam for doneness, scrape the bottom of the saucepan with your spoon—if the jam parts for a few seconds, it is ready.
If using store bought jam do you still mix in cornstarch?
Thank you for your question!
Yes. If you’re using store-bought jam, you’ll still want to mix in the cornstarch. This will help to prevent the jam from getting too liquid as it bakes.