Named after the distinctive shape that resembles the leaves of a palm tree, these pistachio and rose water versions take this simple sugary treat and makes it a stand out.
Hinted with rose water and studded with sugar ground pistachios these palimiers are sweetly caramelised, beautifully flavoured while having that perfectly flaky and buttery pastry.
110g (3/4 cup) pistachios
55g (1/4 cup) caster sugar + 2 tablespoons for dusting
3 teaspoons rose water
1/2 teaspoon ground cinnamon
20g butter, softened
3 sheets ready roll puff pastry
1 egg, beaten
4 tablespoons icing sugar
Preheat oven to 200°C (180°C fan forced).
Blend pistachios, 1/4 cup caster sugar, cinnamon, rose water and softened butter in a food processor to form a paste.
Sprinkle a large chopping board with caster sugar and place one sheet of puff pastry on the sugar. Using a rolling pin press the pastry into the sugar.
Spread 1 tablespoon of the nut mixture along one edge of the pastry about 1 inch wide and continue to do the same on the opposite edge.
Fold the two opposing sides of the pastry inwards to meet at the middle of the sheet. Flatten the pastry and brush with a little beaten egg.
Fold in half so that one pistachio filled end is lying directly on top of the other forming a 1 1/2 inch folded piece of pastry.
Repeat with the other sheets. Wrap each completed sheet in cling film and refrigerate for 30 minutes and line 2-3 trays with greaseproof paper and dust with half the icing sugar.
Slice the palmiers into 1 cm slices, and place cut side facing up on the dusted baking trays 1.5cm apart. Flatten the palmier slightly with the palm of your hand.
Dust with the rest of the icing sugar and bake for 10 –12 minutes or until they are golden and puffed.
Allow to cool and store in an airtight jar for up to 1 week.