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Raspberry Palmiers

Recipe photo courtesy of Sang An
Source: Martha Stewart Living, December/January 2015
Total Time Prep Yield



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How would you rate this recipe?
  • emilydegnore
    12 FEB, 2018
    These were wonderful, flaky, crisp and delicious and look just like the picture. Although they looked difficult, they were really very easy and a great addition to my holiday cookie tray. I too did not get 9 doz. only about 5 doz. I have used sour cream pastry previously but this is the most flakey and like real puff pastry. I am using the dough in other recipes like coffee cakes, etc. Love Martha's shows and the best website ever.
    10 DEC, 2014
    I backed these this weekend and they turned out beautiful and delicious! Flaky and perfectly shaped. However, the yield was no where close to 9 dozen. It was more like 3 dozen - any suggestions?
  • MS10630445
    8 DEC, 2014
    Made these today and they were great! I was concerned that they would not be as flaky as a true palmier, but they are and they are delicious. I was also worried that the jam would bubble up and out during cooking, but it did not. I topped them with sanding sugar when they came out of the oven to give them a pretty, finished look. The recipe is great for a cookie exchange or cookie walk because it makes so many.

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