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Blueberry Jam Palmiers

 J is for Jam!

This year I'm participating in a bi weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter.

I had so many ingredients earmarked for J that I had a hard time choosing which one to make, jalapenos, jam, Jell-O. In the end, I decided on these Blueberry Jam Palmiers which were inspired by a recipe on Bake From Scratch. 

It's really simple, but you do need to be mindful of the defrost/chilling times. All you need are frozen puff pastry sheets, turbinado sugar, cornstarch and of course, jam.  I chose blueberry but it would be fantastic with raspberry, blackberry or even strawberry jalapeno.

First you thaw the puff according to the package directions. Lay it out on a pastry mat or cutting board and sprinkle with some turbinado sugar.  Roll it out to a 12" x 12" ish square and then gently flip it over onto the sugared side.

Combine your jam with cornstarch and then spread half of it onto the rectangle as evenly as possible.


Fold the ends in towards the center.

Fold once side onto the other so that it looks like a little book.  Repeat with the remaining puff. Place in it into the freezer for 15 to 30 minutes. You want it solid enough to slice.

Remove from freezer and slice into 1/2" sections. Place on parchment lined sheet pans 2" apart and freeze until firm, about 10 to 15 minutes.


Pop them in the oven for 15 to 20 minutes.  You want them puffed and the bottoms golden brown. Let cool on the pans for 5 minutes and then remove them to a wire rack to cool completely.

Thank you again to Wendy for hosting the 2024 Alphabet Challenge and to the other bloggers for sharing their recipes this week! Check them out using the links down below!  

Blueberry Jam Palmiers

Blueberry Jam Palmiers
Author: Jolene's Recipe Journal


  • 2 sheets Puff Pastry Dough
  • 6 tablespoons turbinado sugar, divided
  • 1 cup Blueberry Jam (or your favorite flavor)
  • 2 tablespoons cornstarch


  1. On a lightly floured surface, roll one puff pastry sheet into a 12-inch square. Sprinkle with 3 tablespoons turbinado sugar. Using a rolling pin, gently roll over sugar to press sugar into dough. Carefully turn dough over so sugar side faces down.
  2. In a small bowl, stir together jam and cornstarch. Spread half of jam mixture onto dough. Roll up dough from two opposite sides, jelly roll style, meeting in center. Place log on its side on a baking sheet (coiled portions stacked to look similar to a capital “B”). Freeze until firm enough to slice, 15 to 30 minutes.
  3. Repeat procedure with remaining dough, remaining turbinado sugar, and remaining jam mixture.
  4. Preheat oven to 400°F. Line several baking sheets with parchment paper.
  5. On a cutting board, place dough logs on their side. Using a serrated knife, cut dough into ½-inch-thick slices. Place slices, cut side up, 2 inches apart on prepared pans. Freeze until firm, 10 to 15 minutes.
  6. Bake until bottoms are golden brown, 15 to 20 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 2 days.
palmiers, blueberry
Brunch, Dessert




I love Palmiers and, as you know, I always have a pantry full of jam. Thanks for the great idea.
So simple and elegant...but oh so very yummy I'm sure! These look like the perfect breakfast treat to me!
Karen said…
I love Bake from Scratch! You did such a nice job controlling the jam. I'd probably smear it everywhere!
Mayuri's Jikoni said…
Wow, wish I could grab one right away. Every time I go to the nearby bakery I get a palmier for myself. Love them so much. Those are plain and now I so want to taste jam filled ones. Will give this recipe a try for Mother's Day.
Camilla Mann said…
I have only made palmiers with a sourdough puff pastry. This looks so much easier. I can't wait to try it.

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