Cashew and Rosewater Palmiers
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.
Author: Rita N from VIC
- Preparation: 20 minutes, Cooking: 45 minutes
- 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
- Process the nuts, 2 tablespoons Natvia, butter and cinnamon in a food processor. Add the rosewater gradually until it forms a rough paste that is the consistency of peanut butter.
- Dust the work surface with 2 tablespoons of the remaining Natvia. Place a sheet of pastry on top and use a rolling pin to gentrly press the pastry onto the Natvia.
- 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. 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. Then fold one paste-centred side over so it is sitting on the other. You should now have a log of pastry that is the length of the pastry sheet and a quarter of the width. Wrap this in cling film and refrigerate for at least 30 minutes. Refrigeration makes the palmiers easier to cut and also maximises the flakiness of the pastry.
- Repeat for the other two sheets of pastry.
- Preheat the oven to 200 degrees Celcius (180 fan-forced). Line 3 trays with baking paper.
- Take one of the pastry logs and cut into 1.5cm slices. Place them facing cut-side up on trays about 1.5cm apart to allow for expansion. Bake for 12 - 15 minutes or until golden. Cool on rack and store in an airtight container, will stay crisp for about 5 days.