https://www.lifestylefood.com.au/recipes/23733/cashew-and-rosewater-palmierscashew-and-rosewater-palmiers

LifestyleFOOD.com.au

by Rita N from VIC Here, the traditional French palmier has been given a middle-eastern twist with the addition of rosewater and cashews. Natvia is used both in the filling and for coating the crisp outer pastry.

Ingredients

  • 1 cup roasted cashews (or shelled pistachios, or a mix of both)

  • 2 tablespoons Natvia

  • 1 tablespoon (20g) butter, softened to room temperature

  • 4 teaspoons rosewater

  • 1 teaspoon ground cinnamon

  • 3 sheets frozen puff pastry, thawed

  • 6 tablespoons Natvia, for dusting

Method

  • 1.

    Process the nuts, 2 tablespoons Natvia, butter and cinnamon in a food processor.

  • 2.

    Add the rosewater gradually until it forms a rough paste that is the consistency of peanut butter.

  • 3.

    Dust the work surface with 2 tablespoons of the remaining Natvia.

  • 4.

    Place a sheet of pastry on top and use a rolling pin to gently press the pastry onto the Natvia.

  • 5.

    Spread about one tablespoon of the nut mixture along one edge of the pastry, so that it covers about a quarter of the pastry sheet.

  • 6.

    Do the same for the opposite side of the pastry. Fold the two paste-covered sides inwards so they meet at the middle of the pastry.

  • 7.

    Then fold one paste-centered side over so it is sitting on the other.

  • 8.

    You should now have a log of pastry that is the length of the pastry sheet and a quarter of the width.

  • 9.

    Wrap this in cling film and refrigerate for at least 30 minutes.

  • 10.

    Refrigeration makes the palmiers easier to cut and also maximizes the flakiness of the pastry.

  • 11.

    Repeat for the other two sheets of pastry.

  • 12.

    Preheat the oven to 200 degrees Celsius (180 fan-forced).

  • 13.

    Line 3 trays with baking paper.

  • 14.

    Take one of the pastry logs and cut into 1.5cm slices.

  • 15.

    Place them facing cut-side up on trays about 1.5cm apart to allow for expansion.

  • 16.

    Bake for 12 - 15 minutes or until golden.

  • 17.

    Cool on rack and store in an airtight container, will stay crisp for about 5 days.

Nutritional information

Nutritional analysis per serving (36 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Perfect with a cup of tea or coffee, with Natvia of course!

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