Preheat oven to 400°F (200°C) and arrange a rack in the center.

Pulse or crush 1 pkg of freeze-dried strawberries until finely ground. Coarsely crush the remaining pkg of strawberries and set aside for serving.

Roll each sheet of puff pastry into a 9 1/2" x 9 1/2" square and sprinkle sugar over the surface.

Gently pat sugar into the pastry, then flip it sugar side down. Spread 2 Tbsp of strawberry jam and sprinkle 2 Tbsp of ground strawberries on each sheet.

Fold the right and left sides of the pastry toward the center to meet in the middle, creating layers.

Cut each log into 15 (1/2" to 3/4") pieces and place them on parchment-lined baking sheets, spacing 2" apart.

Bake for 14 to 16 minutes, turning halfway through, until puffy and golden around the edges. Let cool for at least 15 minutes.

In two small bowls, divide melted chocolate. Add 1 Tbsp ground strawberries and 1 tsp oil to one bowl, stirring until smooth. Dip half the palmiers into strawberry chocolate, and the remaining into plain chocolate. Sprinkle with reserved crushed strawberries.