Strawberry and Pistachio Palmiers
I saw these pastries in patisseries all around Europe and their simplicity intrigued me. Unfortunately, the glazed strawberry tartlets and custard-filled cannolis were far more intriguing and decadent so I never actually tried a real French palmier. Actually, until I saw a recipe a few weeks ago, I had no idea what these heart shaped pastries were or even what they were called! The palmiers spotted in Paris (and in the patisseries around Brisbane) are almost as big as my head, but my little treats are packed full of perks!
Jam and pistachio is somewhat of an untraditional flavour combination but it works beautifully. The pastry houses those nutty pistachio crumbs which bring a certain subtly to the sweet strawberry jam. The jam caramelises while baking to create a sticky toffee within each layer of flaky, chewy pastry. All the ingredients compliment each other so well and the soft, crunchy and chewy textures make a fun snack. These are the perfect little afternoon delights.
What you'll need:
1 sheet ready rolled puff pastry
3 tablespoons pistachios, chopped well
2 tablespoons strawberry jam
Caster sugar
What to do:
Preheat the oven to 180C and line two baking trays. Get yourself an extra piece of baking paper. Generously sprinkle the trays with caster sugar and lay the pastry on top. Spread the jam evenly over the pastry, ensuring it reaches the edges. Sprinkle the pistachios over evenly too.
Roll two opposing sides inwards so that they meet in the middle. Press them together a little and chop into 1cm wide slices.
Grab one slice and sit it on one half of the spare piece of baking paper. Fold the other half of the paper to cover the slice. Put the rolling pin on top and roll upwards and then downwards, applying just enough pressure to flatten the pastry. Remove the pastry and put it onto a tray. Do this for the rest of the pastries.
Sprinkle a bit of caster sugar over your pastries and pop them into the oven. Bake for 10 minutes or until golden. Let them cool on a rack and enjoy. Keep any leftovers in an airtight container for up to 2 days… if they last that long!
