Easy Raspberry Palmiers Cookies

1. Add the raspberries to a food processor and pulse into a fine powder.

2. Add two-thirds of the sugar to a bowl, then sift the raspberry powder into the sugar and discard the seeds. Whisk until well combined.

3. Place puff pastry on a clean surface and sprinkle with the remaining one-third of plain sugar. Lightly roll out the rectangle with a rolling pin.

4. Flip over the puff pastry, then sprinkle liberally with raspberry sugar. Press it in with your hands and use a rolling pin to roll it out to about 13x14 inches.

5. Fold the longer section in half to mark the middle point. Then fold each end a little less than halfway to the middle and sprinkle with more raspberry sugar. Make another fold, folding each end towards the middle. Sprinkle on a little more regular sugar. Fold again so the two sides meet and press down gently with a rolling pin. Place in the freezer for 30 minutes.

6. Preheat oven to 400 degrees Fahrenheit.

7. Remove from freezer and cut into half-inch thick slices. Space about 2 inches apart on parchment paper and bake for 7-10 minutes, then flip with a spatula and cook for another 3-5 minutes, until golden brown and crispy.

8. Let cool, then dip in melted white chocolate and sprinkle with crushed freeze dried raspberries.

Tips

1. You may have leftover sugar; use enough to fully coat the puff pastry in an even layer.