Blackberry and clotted cream palmiers recipe

Click to rate
(55 ratings)
Sending your rating
  • Nut-free
makes: 8
Skill: easy
Prep: 20 min
Cooking: 15 min

Nutrition per portion

Calories 326 kCal 16%

Palmiers are really easy to make yet look really impressive. Enjoy these biscuits on their own with a cuppa or as a fancy dinner party dessert.


  • 225g (8oz) puff pastry
  • 15g (
  • [if gte mso 9]> Normal 0 false false false EN-GB X-NONE X-NONE MicrosoftInternetExplorer4
  • [if gte mso 9]>
  • [if gte mso 10]>
  • ½
  • oz) butter, melted
  • 50g (2oz) golden caster sugar
  • 175g (6oz) blackberries
  • 227ml (8fl oz) clotted cream


  • Preheat the oven to 220°C (425°F, gas mark 7). To make the palmier biscuits, roll out the pastry on a lightly floured surface to a 20cm x 25cm (8in x 10in) rectangle. Brush with the melted butter, then sprinkle over 30ml (2tbsp) of the caster sugar.

  • Loosely roll the 2 longer sides of the pastry into the centre until they meet. Cut across the roll into 16 equal-size pieces. Place each palmier, cut-side down, on the floured surface and flatten with the palm of your hand until almost doubled in size. Place on a large dampened baking tray. Bake for 8-10 mins until crisp and golden brown. Transfer to a wire rack to cool.

  • Place the rest of the sugar and 45ml (3tbsp) water in a pan. Heat gently until the sugar has dissolved, then oil for 2-3 mins until syrup. Add the blackberries and remove from the heat. Leave to cool.

  • Sandwich the palmiers with clotted cream and the blackberries and syrup and serve immediately.

Click to rate
(55 ratings)
Sending your rating