Prepare to be making these Cardamom Pistachio Palmiers over and over again! Flaky buttery layers of puff pastry with pistachio cream and cardamom powder is game changing!
Table of contents
Are they a cookie or a pastry? The jury is out on that one.
Palmiers, also known as elephant ears due to their distinctive shape, are a type of French pastry made from puff pastry dough that is rolled, sugared, and baked into a crispy, caramelized, heart-shaped cookie.
Palmiers are usually made with only 2 ingredients - puff pastry and sugar but you can add in all kinds of flavourings.
I've gone for a Indian twist with pistachio cream and cardamom powder. Cardamom is found in many Indian sweet recipes, such as Pistachio Cardamom Saffron Cupcakes, as it adds flavour and also aids in digestion.
If you love recipes with a modern twist, you'll love this selection of Indian fusion desserts.
Perfect for afternoon tea, serving at Diwali, Eid or Thanksgiving, or as an elegant snack.
Ingredients notes and substitutions
Puff pastry - I use store-bought puff pastry for ease and convenience. (I have used ready rolled puff pastry).
Pistachio cream - pistachio cream is available in certain supermarkets or online. Warm the cream for 10-20 seconds until it softens to make it easier to spread. If you cannot find pistachio cream, simply layer the pastry with finely chopped pistachio and some sugar.
Cardamom powder - adds an Indian touch.
Sugar - I have used white regular granulated sugar. You can use demerara sugar as well.
Garnishing: finely chopped pistachio nuts, rose petals, edible silver leaf.
Serving suggestion
Cardamom Pistachio Palmiers are best enjoyed slightly warm or at room temperature. They’re perfect with a Masala chai, Karak Chai or Cardamom tea.
Storage
Store leftover palmiers in an airtight container and eat by the next day. They loose their crispiness with time.
Other Puff Pastry Recipes
Air Fryer Puff Pastry Apple Tart
Rose Pistachio Puff Pastry Cream Cones
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Cardamom Pistachio Palmiers
Equipment
- pizza wheel or knife
- Baking tray
- oven
- Air fryer alternative
Ingredients
- 1 pack puff pastry
- â…“ cup pistachio cream
- ¼ cup sugar
- 1 teaspoon cardamom powder
Instructions
- Thaw the puff pastry according to the package instructions if using store-bought. It should be cold but pliable.
- Sprinkle sugar on the work surface and lay the puff pastry on it.
- In a bowl warm up the pistachio cream for 15-20 seconds in the microwave.
- Evenly spread cream over the entire surface of the puff pastry as thin as possible. (Too much pistachio cream will spill out during baking)
- Sprinkle a pinch of cardamom powder over the pistachio cream.
- Using the longer side of the pastry, roll the pastry towards the centre. Repeat on the opposite so you have a scroll.
- Wrap the scroll in plastic wrap so it keeps its shape and freeze for about 15-20 minutes to make slicing easier. Do not freeze too long or else the pastry will crack.
- At this point, preheat the oven to 425F or 220C.
- Remove the plastic wrap and slice the log into ¼-inch thick slices.
- Place the slices on a prepared baking sheet, leaving about 2 inches of space between each palmier as they will expand.
- Bake for 7-8 minutes, or until the palmiers are golden brown and puffed.
Air fryer method
- Preheat the air fryer to 360F / 180C
- Place the palmiers in the air fryer basket, leaving space. Air fry for 8-10 minutes or until crispy and golden.
- Remove the palmiers from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Garnish it with edible foil, pistachio nuts and edible rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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