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Raspberry Palmier Hearts for Valentine's Day!

A homemade treat is one of the sweetest ways to say "Happy Valentine's Day" to your loved ones. But let's say you're not so confident in the kitchen or worry about those heart-shaped cookies coming out of the oven looking more like amoebas.

No worries! Just whip up a batch of these foolproof 3-ingredient palmiers!

Frozen puff pastry does all the work here, resulting in fancy-looking cookies that require zero special skills or equipment.

I layered the pastry with a bit of raspberry jam, and then jazzed the outsides up with a quick dip in some melted chocolate and sprinkles.

Tie the palmiers up with a ribbon or place in a decorative bag or box. No one will ever guess how easy these were to make!

RECIPE: Raspberry Palmier Hearts

Yields: approximately 18 hearts


  • one sheet frozen puff pastry (half a 17-ounce package), thawed according to directions
  • 2 tablespoons seedless raspberry jam
  • 4 tablespoons sugar, divided
  • Optional: colored candy melts and sprinkles or nonpareils


  1. Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Unroll the pastry on a clean work surface. Sprinkle 2 tablespoons of the sugar over the pastry and press in to adhere. Flip the pastry over and brush the clean side with the jam.
  3. Starting with one long end, roll the pastry inward toward the center. Do the same with the other side. Freeze for 20 to 30 minutes.
  4. Cut the pastry into ¼"–½" slices. Pinch the bottoms to create a heart shape, as shown in the photo. Dip both sides of each "heart" into the remaining 2 tablespoons of sugar and place on your prepared baking sheet. Freeze again for 20 to 30 minutes.
  5. Bake for 18 minutes, or until golden brown. Transfer to a wire rack to cool.
  6. Line a baking sheet with parchment paper. Melt the candy melts in the top half of a double boiler set over barely simmering water. Dip one half of each heart into the melted candy, place on your prepared baking sheet and sprinkle with nonpareils. Let set.

Images via Sheri Silver

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