Heart-Shaped Raspberry Palmiers (Print Version)

# Ingredients:

→ Main Ingredients

01 - Puff pastry, thawed (14 oz)
02 - Freeze dried raspberries (½ oz)
03 - Granulated sugar (½ cup, divided)

→ Optional Garnish

04 - White chocolate (2 oz)
05 - Additional freeze dried raspberries for garnish

# Instructions:

01 - Process freeze dried raspberries into powder. Sift into 2/3 of the sugar, discarding seeds. Whisk to combine.
02 - Roll out puff pastry with remaining plain sugar. Flip, coat with raspberry sugar, and roll out to approximately 13x14 inches.
03 - Fold pastry according to palmier technique, adding sugar between folds. Freeze for 30 minutes.
04 - Cut into ½-inch slices. Bake at 400°F for 8-10 minutes, flip, then 4-5 minutes more until golden and crispy.
05 - Once cooled, optionally dip in melted white chocolate and sprinkle with crushed freeze dried raspberries.

# Notes:

01 - Thaw puff pastry overnight in refrigerator
02 - Important to keep pastry cold while working
03 - Can be frozen for slice-and-bake later

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