Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Raspberry Palmier Bunnies
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- Level: Easy
- Total: 1 hr 55 min
- Active: 45 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 66
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 0 g
- Cholesterol
- 1 mg
- Sodium
- 9 mg
These adorable cookies get their rosy color from raspberry sugar and their sweet bunny faces from simple white chocolate piping. Palmiers are a French specialty made from puff pastry and a generous amount of sugar that caramelizes into sweet, flaky deliciousness. Using store-bought puff pastry as a shortcut means you need just four ingredients to make these crisp, fruity, irresistibly cute treats. A batch of two dozen cookies means you'll have plenty for springtime celebrations or gifting.
- Level: Easy
- Total: 1 hr 55 min
- Active: 45 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 66
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 0 g
- Cholesterol
- 1 mg
- Sodium
- 9 mg
Ingredients
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Directions
Special equipment:
Small plastic piping bag or parchment paper cornet- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 baking sheets with parchment and set aside.
- Finely grind the freeze-dried raspberries in a spice grinder or mini food processor. Sift the powder through a fine-mesh sieve into a small bowl, discarding the large pieces. Remove 1 teaspoon of the raspberry powder and set aside. Add 1/2 cup of the sugar to the remaining powder and stir to combine.
- Sprinkle the remaining 1/4 cup sugar onto a large cutting board or work surface. Unfold the puff pastry sheet onto the sugared surface. Sprinkle the raspberry sugar mixture on top, spreading it evenly over the pastry. Roll the dough out to a 12-by-12-inch square with a rolling pin, pressing the sugars into both sides of the pastry. Fold two opposite edges of the pastry towards the center so they go half of the way to the middle. Fold them again so the two folds meet exactly in the middle. Then fold one half over the other half as though you are closing a book. You will have 6 layers. Firmly press down on the top of the folded dough to adhere the layers. Transfer to a baking sheet and refrigerate for 15 minutes to firm the dough slightly.
- Remove excess sugar from your work surface and place the chilled dough strip on it. Trim the ends of the strip to even them. Slice the strip into 24 even slices, each about 1/4-inch thick. Arrange cut-sides up on the prepared baking sheets (12 per baking sheet), spacing them evenly apart.
- Bake on the upper and lower racks until lightly caramelized on the bottom and the edges just begin to turn golden brown, 8 to 10 minutes. Remove the pans from the oven and carefully flip each cookie with an offset spatula. Return the pans to the oven, switching them top to bottom and rotating them front to back. Bake until the second side is caramelized, 4 to 6 minutes longer. Transfer the pastries to a cooling rack to cool completely and harden, about 10 minutes.
- Melt 3/4 cup of the white chocolate chips in a small microwave-safe bowl in 30-second increments, stirring between each, until smooth, about 1 minute 30 seconds total. Dip the front lower 3/4 inch of each palmier into the white chocolate to form a “bunny face,” letting any excess drip off. Set on the rack to harden at room temperature, about 30 minutes.
- Microwave the remaining 2 tablespoons white chocolate chips until melted, 30 seconds to 1 minute. Stir in the reserved 1 teaspoon of raspberry powder. Transfer to a small piping bag or parchment cornet and cut a tiny hole at the tip (see Cook’s Note). With a steady hand, pipe a tiny bunny face onto the white chocolate portion of each cookie by making 2 dots for eyes and a small X for a nose. Store the cookies in an airtight container for up to 3 days.
Cook’s Note
Cut the piping tip as small as possible for delicate details. If the raspberry-chocolate mixture clogs, clear it with the tip of a toothpick or cake tester. If it begins to firm up, warm the tip between your fingers or with a warm towel.
