Pistachio Palmiers Recipes

PISTACHIO PALMIERS

Pistachio Palmiers image

My family loves palmiers from the bakery, so I created my own recipe. These have a Middle Eastern twist with the addition of rosewater, honey and a touch of cardamom. They are light and crisp-a special treat for the holidays. -Deborah Hinojosa, Saratoga, California

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 14

Ingredients

1-1/2 cups all-purpose flour
3/4 cup cake flour
3/4 teaspoon salt
1-1/4 cups cold butter, cubed
1/3 cup ice water
1 tablespoon lemon juice
FILLING:
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup butter, melted
2 tablespoons honey
1 tablespoon rosewater or water
1 cup chopped pistachios

Steps:

Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add ice water and lemon juice to form crumbs. Turn onto a floured surface; knead gently 8-10 times., Roll dough into a 12x8-in. rectangle. Starting with a shorter side, fold dough in half. Repeat rolling and folding. Place folded dough in an airtight container and freeze 20 minutes., Roll dough into a 12x8-in. rectangle. Starting with a shorter side, fold dough into thirds, forming a 4x8-in. rectangle. Place folded dough with longer side facing you; repeat rolling and folding twice, always ending with a 4x8-in. rectangle. (If at any point the butter softens, chill after folding.) Cover folded dough and refrigerate overnight., Preheat oven to 400°. In a small bowl, mix sugar, cinnamon and cardamom. In another bowl, mix butter, honey and rosewater. Turn dough onto a lightly floured surface; cut in half. Roll 1 half dough into a 12x10-in. rectangle. Brush with half the butter mixture; sprinkle with half each of the following: sugar mixture and pistachios. , Starting with a long side, roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining dough, butter mixture, sugar mixture and pistachios. Refrigerate rolls 20 minutes or until firm enough to slice., Cut rolls crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 72 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 70mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

PALMIERS

Palmiers image

Provided by Ina Garten

Categories dessert

Time 35m

Yield 40 to 45 cookies

Number Of Ingredients 3

Ingredients

2 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Steps:

Preheat the oven to 450 degrees F.
Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

SPICED ORANGE PALMIERS

Spiced Orange Palmiers image

For this classic, we had morning buns on our minds and added orange zest and cinnamon to the sugar.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h40m

Yield Makes about 2 dozen

Number Of Ingredients 4

Ingredients

1/2 cup sugar
1/2 teaspoon ground cinnamon
Finely grated zest of 1 orange
1 sheet all-butter puff pastry, thawed

Steps:

In a small bowl, combinesugar, cinnamon, and zest.Sprinkle half of mixtureon a clean work surface.
Place puff pastry ontop; sprinkle with remainingmixture. Gently rollout to a 1/8-inch-thick rectangle,pressing sugar intodough. Lightly draw a linedown center of rectangle.Starting from edges, folddough halfway towardcenter, then fold edgesagain to reach center.(Folds should look like anopen book.) Fold onehalf over other half (as ifclosing the book). Wrapin plastic and freeze untilvery firm but not frozen,about 20 minutes.
Preheat oven to 425 degrees.Cut dough crosswise into1/2-inch-thick slices. Workingin batches, arrangeslices 2 inches apart on anungreased baking sheet.Flatten each cookie withthe heel of your hand toabout 1/4 inch thick.
Bake cookies, one sheetat a time, until deep goldenon underside, about 10minutes. Carefully flip eachcookie with a metal spatula;continue baking until crisp, about 8 minutesmore. Transfer cookies onsheet to a wire rack; whilecookies are still warm,loosen with spatula to preventsticking. Let coolcompletely. Cookies canbe stored in an airtightcontainer at room temperatureup to 1 day.

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