PISTACHIO PALMIERS
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
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.
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REA MONI
rm93@yahoo.comThe pistachio palmiers were a bit too hard, but the flavor was good. I would recommend baking them for less time next time.
Hanzala Sher
sh14@aol.comThe pistachio palmiers were a bit too crumbly, but the flavor was good. I would recommend chilling the dough for longer next time.
MARO
maro64@yahoo.comThe pistachio palmiers were a bit dry, but the flavor was good. I would recommend adding more butter to the dough next time.
Yonas Worku
wy18@yahoo.comThese pistachio palmiers were a bit too sweet for my taste, but they were still delicious. I would recommend using less sugar next time.
Millilia Garcia
millilia95@yahoo.comI made these pistachio palmiers for my family and they loved them! They're the perfect combination of sweet and salty.
Amir Hamja
hamja45@hotmail.comThese pistachio palmiers are the perfect treat for any occasion. They're delicious, easy to make, and look impressive.
lorraine smith
lorraines1@hotmail.comI love the way these pistachio palmiers look. They're so elegant and perfect for a party.
Nojimu Alabi
alabi_nojimu86@hotmail.frThese pistachio palmiers are the perfect combination of sweet and salty. They're also really easy to make, which is a bonus.
MD.sohel. S.s
ms47@hotmail.co.ukI'm not a big baker, but these pistachio palmiers were so easy to make. They turned out perfectly and were so delicious.
Abuchi Onunkwo
onunkwo-abuchi73@hotmail.comThese were so easy to make and so delicious! I love the combination of the sweet pastry and the nutty pistachios.
Musa Nawaz
m_n27@yahoo.comI made these pistachio palmiers for a party and they were a huge success! Everyone loved them. They were so delicious and looked so impressive.
Juman Fakir
juman@yahoo.comThese pistachio palmiers were a hit! They were so easy to make and turned out perfectly. I loved the combination of the sweet pastry and the nutty pistachios. I will definitely be making these again.