Raspberry Pistachio Palmiers
By Sue Lau | Palatable Pastime
My recipe of the day is for raspberry pistachio palmier cookies, which are made of crisp and flaky puff pastry with an easy jam filling.
I knew I wanted to bake some of these up when the Foodie Extravaganza group theme for this month was all about pastry, and this being the week to bake cookies, it just naturally followed.
I hadn’t actually made any of these filled with jam before so was a little surprise when the baking time well exceeded what it was supposed to be.
I don’t know.
It could be a combo of the amount of jam I put or the added filling of the nuts, but it did seem to take more time. But in the end it turned out well. I recall seeing the idea of filling these with raspberry jam on another blogger’s page, but in her case it failed, and she just abandoned the idea. She said her filling oozed out everywhere.
This didn’t happen to me- and that could be how much jam I used- or not (I don’t know how much the other blogger used), but I did spread however much to coat the pastry without being thick or thin.
In the end the flavor reminds me a little of a crisp raspberry baklava- well, it would if it had a honey syrup. But it is nicely sweet and pretty addictive. And having made baklava a number of times before, I have to say this is far easier to do. I hate the tediousness of brushing phyllo with butter. Otherwise I’d make that more often, along with spanakopita, my fav phyllo wrapped item.
But puff pastry is nice to use. It makes the best turnovers. And I have to admit when I was young I loved chicken ala king just so I could have the puff pastry shells. Is that naughty or what?
Recipes Using Pastry
- Baked Chicken Borek by Sneha’s Recipes
- Cheesy Asparagus Potato Tart by Food Lust People Love
- Cornish-Style Steak Pasties by Karen’s Kitchen Stories
- Garlic Herb Chicken in Puff Pastry by A Day in the Life on the Farm
- Kolache cookies by Caroline’s Cooking
- Puff Pastry Apple Cranberry Strudel by Veggie Fun Kitchen
- Raspberry Pistachio Palmiers by Palatable Pastime
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Raspberry Pistachio Palmiers
- 1 sheet Wewalka refrigerated puff pastry (13.2 ounces), or frozen puff pastry, thawed
- 1/4 cup multicolored coarse crystal sugars
- 1/2 cup raspberry jam, warmed slightly
- 1/2 cup chopped toasted pistachios
- Preheat oven to 350°F.
- Unroll puff pastry onto a sheet of parchment paper. If you do you the frozen type instead of refrigerated, make sure it is thawed completely- without letting it thaw too long.
- Sprinkle the top of the puff pastry with the coarse crystal sugars. This type of sugar is bigger than normal cookie decorating sugars so be cautious if you substitute that (you won’t need as much).
- Pat the sugars in then top with another piece of parchment to help with turning the puff pastry over,
- Spread the other side with the warms jam using a pastry brush then sprinkle with nuts.
- Going from the sides folding towards the center, fold each of the left and right sides over twice to n=meet in the middle, and fold over one more time to make a jelly roll-ish looking pastry.
- Refrigerated that wrapped in the parchment for about 20 minutes to get the warmth where you touched it out.
- Then make slices about 1/4-inch (approximate) and lay those onto parchment on a baking sheet. The will look a bit compact and thin but don’t worry.
- Leave some space for them to expand (you will do two baking sheets worth).
- Bake the palmiers for 25-35 minutes or until the open edges spread apart into a heart shape and the pastry looks opaque.
- Cool completely on the parchment, then store between waxed paper (because of the stickiness of the jam).
From the kitchen of palatablepastime.com