Strawberry Palmiers with Jalapeño

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Strawberry palmiers with jalapeño are easy to make and sweet with a little bit of spice. You only need four ingredients to make these cookies at home.

Sometimes I still can’t believe I’m a parent, much less of two. When I start to think about how the oldest is a teenager and will be driving in the blink of an eye? Stop it.

Despite the fact we’re all getting older faster than I’d like, there is still plenty of time for making treats at home.

Especially super fast ones that only need a few ingredients, like these strawberry palmiers with jalapeño.

Have you ever made palmiers? They seem so fancy, but are actually quite easy to make yourself.

I’ve most often seen palmiers filled simply with sugar. Oftentimes they’re called elephant ears due to the shape, so you might have seen them at your favorite bakery.

Palmiers are made with puff pastry, not pie crust dough. This laminated dough has tons of flaky layers that crisp wonderfully when baked.

The most important part is to keep the pastry cold before baking so the butter doesn’t soften, but other than that these are so easy to make!

What puff pastry should I use?

You don’t need to make your own puff pastry to bake up these strawberry jalapeño palmiers!

I’ve made these with both refrigerated, and frozen and thawed, puff pastry sheets.

While it is a bit harder to find, refrigerated puff pastry is much easier to work with. It comes in a roll rather than folded sheet, and has less likelihood of tearing.

You can thaw frozen puff pastry in the refrigerator overnight, or 6-8 hours before baking time. 

If needed, you can also thaw it at room temperature for 40-60 minutes, checking every 15-20 minutes to see if it is pliable but still cold and not sticky.

If you have extra puff pastry after making these (some packages are sold in pairs) you can try my sugar plum cheese danishes!

How do you shape palmiers?

Palmiers are shaped like hearts, or like a palm leaf or butterfly. 

To shape them, add your filling on the rolled-out puff pastry. Then, starting from one of the longer ends, roll or fold the pastry gently but tightly toward the middle. 

Stop once you reach the middle, then roll or fold the other side to meet the two together. I put the dough back into the fridge at this point, while preheating the oven.

Cut palmiers with a sharp knife into 1/4 inch pieces. Any slices that look extremely squished can be reshaped on the pan, but generally the cookies will shape themselves into a proper swirl while baking.

Can palmiers be frozen?

Palmiers are best eaten the day they are made, but you can store them in an airtight container at room temperature for a day or two. 

If you want them to last longer, you can freeze them once fully cooled after baking. Frozen palmiers can be crisped in a 325°F oven for 5-10 minutes.

You can also freeze before baking! Arrange them on a baking sheet in a single layer and freeze 1 hour, then transfer to an airtight container. 

When you’re ready to bake, there’s no need to thaw them, but note that you might need to add a few minutes of baking time.

You can also make these with premade jam if you prefer, like strawberry vanilla jam or blackberry basil jam. You’ll need between 1/4 and 1/2 cup, depending on the thickness of your jam and size of puff pastry sheet.