Raspberry Palmiers for Valentine's Day

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

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

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

Flip over the puff pastry, then sprinkle liberally with raspberry sugar, using enough to fully coat in an even layer and noting that sugar may be leftover.

Press it in with your hands, then use a rolling pin to roll it out to about 13x14 inches.

Fold the longer section of the puff pastry in half to mark the middle point.

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 and sprinkle on a little more regular sugar.

Fold again so the two sides meet and press down gently with a rolling pin, then place in the freezer for 30 minutes.

Preheat oven to 400 degrees Fahrenheit.

Remove from freezer and cut into half-inch thick slices, then space about 2 inches apart on parchment paper.

Bake for 8-10 minutes, then flip with a spatula and cook for another 4-5 minutes until golden brown and crispy.

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