Sunday, 16 September 2012

Chocolate & Pistachio Palmiers

Palmiers means palm leaves in French. Some people think they look like elephant ears, personally they make me think of owl eyes. Anyhow...they're a great simple recipe (only 3 ingredients) and they made our house smell amazing. You can also create savoury versions using sun dried tomatoes & herbs or goats cheese & roasted red peppers, but being a chocoholic I had to go with Nutella.

Chocolate pistachio palmiers recipe puff pastry dessert


You will need:
1 pack puff pastry (I recommend ready-rolled for maximum speed / laziness!)
Small jar Nutella
Approx 25g shelled pistachios
Golden sugar for sprinkling

If you need, roll out the puff pastry to approximately 12 x 8 inches. Spoon on the Nutella until you have quite a thick layer - at least 5-6 tablespoons. Finely chop the pistachios and sprinkle them on top. Roll the long sides of the pastry in so that they meet in the middle. Turn the roll over so that the  join is underneath, place on baking parchment and chill in the fridge for half an hour. Heat the oven to 220C/425F and using a sharp knife, chop the roll into 1cm slices, discarding the ends. Place 5-6 on a baking tray and go over them with a rolling pin to flatten them. If it sticks, try placing some baking paper in between the pastry and the rolling pin. Sprinkle with golden sugar and bake for 10-15 minutes, they are done when they are golden. Enjoy them straight from the oven.

Chocolate pistachio palmiers puff pastry dessert

Chocolate pistachio palmiers recipe puff pastry dessert


 photo homeeee_zps214aed0e.jpg

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