Raspberry Palmiers with Sour Cream Dough

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A lot of recipes for Palmiers call for sheets of puff pastry. This recipe uses a sour cream pastry dough that creates a more tender tooth.

Raspberry Palmiers with Sour Cream Dough

Print This Recipe Total time Yield 6 dozenSource Martha Stewart LivingPublished

I rolled my dough a little bit bigger than the recipe calls for and trimmed it into a neat, straight-sided square.

Raspberry Palmiers

Ingredients

  • 3 cup all-purpose four (plus more for dusting)
  • ½ teaspoon kosher salt
  • 24 tablespoon chilled unsalted butter (cut into ½-inch dice)
  • 3/4 cup chilled sour cream
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 3/4 cup raspberry jam

Directions

Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs. Add sour cream and pulse until mixture holds together when pinched. Knead dough on a work surface to bring together, then flatten into an 8-by-6-inch rectangle. Wrap in plastic and refrigerate until firm, at least 1 hour and up to overnight.

Preheat oven to 375 degrees. In a small bowl, stir together sugar and cinnamon; sprinkle half of mixture evenly on work surface. Let dough stand at room temperature until pliable. Cut in half; place one half of dough on sugared surface. With a floured rolling pin, roll into a 14-inch square. Spread half of jam onto dough, leaving a ¼-inch border all around. Starting from one side, tightly roll dough toward center, incorporating sugar. Repeat, rolling other side to meet first roll in middle. Freeze 15 minutes.

With a serrated knife, cut dough crosswise into ⅓-inch-thick slices. (Refrigerate dough as needed if it gets too soft to slice.) Arrange slices 2 inches apart on parchment-lined baking sheets.

Bake 10 minutes. Carefully flip palmiers with an offset spatula and bake until golden, about 6 minutes more. Let cool on sheets 1 minute, then transfer to a wire rack; let cool completely. Repeat with remaining sugar mixture and dough. Cookies can be stored in an airtight container, between sheets of waxed paper, up to 1 week.