PB&J Palmiers are a beautiful thing my friends. It’s the fancier way to class up your favorite PB&J sandwich from your childhood (or those delicious uncrustables that still taste good on occasion….you know you do it too!). Today is (according to the Google) National Peanut Butter and Jelly Day! So I am killing two birds with one stone and made these fun pastry heart shaped cookies into a delicious PB&J theme. Aren’t they adorable? They are pretty easy too! Check out the complete recipe at the bottom of the page.
To get the classic heart shape of a palmier you do have to have a bit of technique. Don’t worry though, it is really not that hard! Start by laying your pastry sheet on top of cinnamon sugar (this caramelizes in the oven and prevents sticking during the folding process). Roll it out a bit, cover the top in a THIN layer of jelly (too much jelly and your PB&J palmier will look like a grape jelly massacre). Your goal is to create a total of “6” folds. Start by visualizing the middle of the pastry. Take the left side and fold it only half way to the middle. Do the same to the right. Then fold the left side over again so it reaches the middle. Bring the right side over so they are folded side by side. Then fold one side over the other. This gives you 3 folds per side and a total of 6 folds overall. Cut each palmier about a 1/2″ thick and lay it on a parchment paper cookie sheet so you can see the filling. When they bake they open up into the classic heart shape. Check out my Instagram stories (located in the highlight section) if you need some extra visual help! Once baked and cooled, melt peanut butter chips and drizzle a little over the top! Now you can step up your Valentines Day game and enjoy National PB&J Day all at the same time!
PB&J PalmiersPrint Recipe
- 2 Puff Pastry Sheets
- 1/2 cup White Sugar
- 1 Tbsp. Cinnamon
- 3-4 Tbsp. Grape Jelly
- 1/2 cup Peanut Butter Chips
Preheat your oven to 450 degrees F. Cover a baking sheet with parchment (this is very important or the sugar will caramelize all over your pan).
Mix the cinnamon and sugar together and dust half of it across a non-stick surface or counter top. Open one puff pastry sheet and place it over the cinnamon sugar.
Roll the puff pastry a bit both side to side and top to bottom. This helps get the cinnamon sugar to stick to the bottom of the pastry.
Take a few tablespoons of jelly and gently spread it over the entire top surface of the puff pastry. Too much jelly and it will ooze everywhere so it should be a fairly thin layer.
To fold the palmier you will create a total of 6 layered folds. Start by taking the left side and fold it 1/3 of the way to the middle. Do the same with the right side. Fold the left side again so it does reach the middle of the dough. Do this with the right side. The right and left side should be just touching side by side. Fold the left side over the right. This gives you 3 folds per side and a total of 6 layers.
Create a little notch across the top to mark your cuts. Cut out each cookie about a 1/2" thick.
Lay it so the filling side is facing up but keep the layers closed together. If you feel like your pastry has warmed up too much, you can pop it in the fridge or freezer for a few minutes. If it gets too warm the heart shape may unravel a bit more in the oven.
Bake the cookies for 5-6 minutes. Then gently flip them over and bake and additional 3-4 minutes. Be careful of the sugar as it can easily burn you. The cookies should get nice and golden brown!
Melt some peanut butter chips in the microwave in 30 sec. intervals. Place in a plastic bag and snip off one end. Drizzle the peanut butter over the cooled cookies and allow it to set before serving!