These pistachio and brown sugar palmier cookies are easy to make and require only 4 ingredients, 20 minutes of baking time and your cookies are ready to enjoy.
WHAT IS PALMIER
Palmier is delicate little pastries made from puff pastry dough and sugar. They are one of the easiest cookies to make especially when using store-bought puff pastry. There are a lot of variations you can do with this recipe and the results are delicious. These French pastries are made to look like heart of palm leaves and hence the name palm hearts or tree. Palmier are also called elephant ears or shoe soles. These cookies are usually enjoyed for breakfast, snack, or dessert. Palmers can be enjoyed with a afternoon tea.
Why you like the palmier
Easy. These homemade palmiers are very quick to make and easy when using store-bought puff pastry. If you are a beginner baker, you can make a simple recipe that can wow your friends and family. You don’t need any major skills, especially when using store-bought puff pastry. An experienced baker can take this a step further by making homemade puff pastry and using it to create this delicious palmier.
Texture. Puff pastry is a classic recipe and makes a tasty recipe as well. The sugar used produces crispy and light pastry and yet melt in your mouth cookies.
Flavor. Toasted and salted pistachio mixed with brown sugar makes the pastry flavorful and nutty. The filling goes well together and each layer you bite is has a hint of all the filling goodness.
Ingredients needed tp make Palmier
Palmier is not only easy and quick to make but uses very simple and few ingredients. This recipe uses three main ingredients.
Puff Pastry: with this recipe, I used store- bought puff pastry. You can use homemade puff pastry, but I needed a quick cookie recipe which require short time. You can use homemade pastry as well.
Pistachios: I used roasted and salted pistachio, which was ground into powder. They can be done with a food processor or a blender mill.
Sugar: Brown sugar was used for the filling and raw granulated sugar was used for rolling the dough. Sugar is a must when making palmier for caramelization purposes. I used brown sugar since it pairs well with the pistachio, but you can use white granulated sugar for both the filling and for rolling the dough.
Butter: partly melted butter is used to spread on the rolled dough to help the filling stick to the dough better. For variation, you can use brown butter to take the flavor and taste to a new level.
How to make the pistachio palmier with puff pastry
Make the filling by mixing the pistachio powder with the brown sugar and set it aside.
Spread the raw sugar onto a clean work surface. Carefully unfold the sheet of puff pastry onto the sugar. Roll out the sheet of puff pastry into a 10-by-12-inch rectangle. (You can divide the sheet of dough into two equal parts, and you will have two 10 by 6). When you divide the dough, divide the brown sugar pistachio filling mixture between the two rolled pastries
Brush the dough with the butter and sprinkle the pistachio filling onto the butter. Roll one side of the pastry inward to the center. Then roll the opposite side of the pastry towards the center to meet and press lightly to join. Wrap the rolled dough in a cling film or parchment paper and place it in the refrigerator to firm back up for about 5 – 10 minutes.
Unwrap the dough, trim the edges of the pastries. Cut the rolled pastry into ½-inch thick pieces. Arrange cut side down, about 2-inches apart, onto a prepared baking sheet.
Flatten slightly and bake for about 10- 15 minutes, or until puffed and golden brown.
Let to cool for about 5 minutes in the pan, then transfer them to the cooling rack to cool completely.
How to Store the Palmier
Baked palmier can be stored in a covered container at room temperature for up to one week. The unbaked shaped log can be refrigerated for about 3 days in advance before baking. Since this recipe is easy to put together, I don’t recommend freezing the shaped log for the long term. I prefer freezing the puff pastry dough instead of the palmier dough. One other thing is that the dough does not provide flaky layers as when it is freshly made.
Watch How to Make the Pistachio Palmier
Other holiday Cookies
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Thanks for reading. As always, know that God loves you, and stay blessed!
Pistachio and brown sugar palmier
- 1 sheet puff pastry thawed
- ¼ cup toasted pistachio finely ground
- 2 tablespoons brown sugar
- 2 tablespoon raw cane sugar/ raw turbinado sugar
- 2 tablespoons partly melted butter
- Thaw one half sheet of the puff pastry according to the package instructions. While the pastry is thawing, process the pistachio into a powder with a food processor.
- Pistachio and brown sugar filling: combine the pistachio powder and the brown sugar in a small bowl and set aside.
- Spread the raw sugar onto a clean work surface. Carefully unfold the sheet of puff pastry onto the sugar. Roll out the sheet of puff pastry into a 10-by-12-inch rectangle. (You can divide the sheet of dough into two equal parts, and you will have two 10 by 6). When you divide the dough, divide the brown sugar pistachio filling mixture between the two rolled pastries
- Brush the dough with the butter and sprinkle the pistachio filling onto the butter. Roll one side of the pastry inward to the center. Then roll the opposite side of the pastry towards the center to meet and press lightly to join. Wrap the roll dough in a cling film or parchment paper and place in the refrigerator to firm back up for about 5 – 10 minutes.
- Preheat the oven to 350 F / 108 C. Prepare the baking sheet with parchment paper or silicone mat.
- Unwrap the dough, trim the ends of the rolled pastry to get a straight edge on both sides. Cut the rolled pastry into ½-inch thick pieces. Arrange cut side down, about 2-inches apart onto the prepared baking sheet.
- Flatten slightly and bake them in the preheated oven for about 10- 15 minutes, or until puffed and golden brown.
- Remove from the oven and cool for about 5 minutes in the baking pan then transfer them to a cooling rack to cool completely.
- Serve and enjoy.