I put this recipe together for the Expresso Show as part of their frugal feasting feature last month. Puff pastry was our star ingredient and we made mini chocolate and almond croissants, tomato and chevin tarts (look out for the recipe next week) and these spiced walnut palmiers. They look like a bit of a fiddle but it is actually easy to make palmiers from scratch, and they are oh so moreish!
Palmiers are a classic cookie that remind me of my childhood… although I think we used to call them pig’s ears! My mom would make them with cinnamon sugar, but in this recipe I have given them a little twist with the addition of ground walnuts and ginger. It is such a delicious combination.
Before we head on over to my palmiers recipe I wanted to share a few pics from the weekend when we celebrated my son’s third birthday. I feel as though it was just the other day we were gathering for his first birthday – where does the time go? The theme was diggers, his favourite at the moment.
I made a smaller cake this year as I did not want to have too many leftovers. Without question it had to be chocolate (to look like earth) and I used a toy digger set that I picked up earlier in the year to decorate the top. I popped a giant muffin on top of the cake which the digger could “excavate” along with some construction signage, crushed Oreo “sand” and chocolate “rubble”. I put chocolate malt ball “boulders” around the bottom of the cake along with some chocolate block “walls”. The weather was perfect, the kids looked so sweet running around in their yellow construction hats and we had a great time!
Here I am on Expresso last month making palmiers. Happy baking guys!
SPICED WALNUT PALMIERS
- 50g walnuts, ground
- ¼ cup granulated sugar
- ½ tsp cinnamon
- ¼ tsp ginger
- flour for dusting
- 1 pack puff pastry (400g)
1.) Preheat your oven to 200°C. Line a baking sheet with baking paper.
2.) Combine the walnuts, sugar, cinnamon and ginger in a bowl. Set to one side.
3.) Dust your work surface with a little flour. Roll the puff pastry into a rectangle 3-4mm in thickness. Sprinkle three quarters of the walnut filling onto the pastry. Spread the filling evenly over the pastry spreading it right to the edges. Use a rolling pin to very gently press the filling into the puff pastry. (This will help it to stick to the pastry.)
4.) Fold the long sides of the rectangle in so that they meet in the middle. Sprinkle the remaining filling over the pastry and use a rolling pin again to gently press it into the pastry.
5.) Fold the same sides over to meet in the middle again. Fold one half over the other and gently press together into a log. (Check out the video above to see exactly how I do it.)
6.) Cut the pastry log into 1cm slices. Arrange the slices on your baking tray, allowing some space for spreading. (You can bake the palmiers in two batches if it’s easier!) Bake for 25-30 minutes until the palmiers are puffed up and golden.