Strawberry Palmiers

Strawberry palmiers are delicate, crisp pastries made from buttery puff pastry rolled with sweet strawberry filling, then baked until golden and caramelized. With their beautiful heart shape and fruity layers, they’re the perfect treat when I want something light, flaky, and elegant—without much effort.

Why You’ll Love This Recipe

I love strawberry palmiers because they’re incredibly simple to make with just a few ingredients, but they look like something from a fancy bakery. The puff pastry bakes up crisp and golden, and the strawberry filling adds a bright, sweet contrast. They’re perfect with tea or coffee, great for gifting, and always a hit at brunches or parties.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets (thawed if frozen)

• Strawberry jam or preserves

• Granulated sugar

• Optional: fresh strawberries (very finely chopped), lemon zest, or vanilla extract

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I lightly flour my work surface and roll out the puff pastry sheet into a rectangle.

3. I spread a thin layer of strawberry jam over the pastry, leaving a small border on all sides.

4. I sprinkle a little sugar over the jam for extra caramelization and crunch.

5. I fold both long sides inward toward the center, then fold again so the two folded edges meet in the middle.

6. I fold one side over the other like closing a book, then chill the log in the fridge for 10–15 minutes for easier slicing.

7. I slice the log into ½-inch pieces and place them cut-side up on the prepared baking sheet, spacing them apart.

8. I sprinkle a bit more sugar over the tops and bake for 12–15 minutes, flipping halfway through, until golden and crisp.

9. I let them cool completely before serving.

Servings and timing

This recipe makes about 20 palmiers. It takes 10 minutes to prep, 15 minutes to chill and slice, and about 12–15 minutes to bake, so I plan for around 35–40 minutes total.

Variations

Sometimes I add a touch of lemon zest to the jam for brightness or use raspberry or apricot preserves instead of strawberry. I’ve also added a thin layer of cream cheese before the jam for a creamy twist. For a fun finish, I dip the edges in melted white chocolate after baking and cooling.

storage/reheating

I store palmiers in an airtight container at room temperature for up to 3 days. If they lose crispness, I reheat them in the oven at 300°F (150°C) for 5 minutes. I don’t recommend freezing once baked, but I’ve frozen the unbaked slices and baked them fresh when needed.

FAQs

Can I use homemade jam?

Yes, homemade strawberry jam works beautifully. I just make sure it’s not too runny so it doesn’t leak out during baking.

Do I have to flip them while baking?

I flip them once halfway through for even caramelization, but it’s optional. They’ll still be delicious with one golden side.

Can I make them ahead of time?

Yes, I prepare and slice the log ahead, then keep the slices refrigerated or frozen until ready to bake.

Is puff pastry the same as phyllo dough?

No, puff pastry is thicker and buttery, while phyllo is thinner and used differently. I stick with puff pastry for palmiers.

Can I use fresh strawberries?

I can, but I dice them very finely and use them sparingly to avoid excess moisture. They work best mixed into the jam layer.

Conclusion

Strawberry palmiers are a beautiful, simple pastry that brings together crisp, buttery layers and sweet fruit flavor in every bite. Whether I’m baking for guests or just indulging myself, these elegant treats never fail to impress—and they come together with almost no fuss.

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