Ah, palmier! Probably the world’s easiest dessert, considering the concept and the preparation. The only thing that is easier than making this is going to the store and buying something already made. But please don’t. No mater how simple they seem, palmiers are amazing even if they are made the most basic way – only with sugar. And let me tell you, they go surprisingly well with ice cream
2 sheets frozen puff pastry, thawed
about 4 oz (100 – 150 g) raspberries
brown sugar to taste
1 teaspoon corn starch (optional)
Prepare the filling first. Puree raspberries in a blender and add sugar to taste. If you want to, you can add a teaspoon of corn starch, but you don’t have to.
Sprinkle the area you’re gonna work on generously with sugar and flatten the puff pastry thin. Spread the filling over but not too much as the most of it will leak out. Roll it up (check out the step by step instructions!), wrap in foil and put in a fridge for a half an hour. Then slice it up and put on a large oven pan lined with baking paper. Bake like stated in the instructions on the package of puff pastry.
There will be a lot of cookies, so it’s gonna get crowdy in the pan plus filling will leak… Just wanted to warn you how it’s going to get messy. And that you really don’t need to worry about that. Messy is cute.
Still if you like things all tidy up, do everything in two batches.
Eat hot or cold, with or without ice cream
Use fresh or frozen raspberries. If you use frozen, let them defrost over a sieve before you blend them.
Inspired from here.