Sunday, 4 December 2011

Apple Walnut Palmiers from California Walnuts

Apple Walnut Palmiers from California Walnuts
Looking for a simple and delicious holiday cookie with wow factor? These apple walnut palmiers bridge the seasons perfectly and offer a little something special with your tea.

Don't worry, they only look difficult! You don't have to let anyone know how easy they were to make.

From California Walnuts:

Apple Walnut Palmiers    
2 cups    California walnut pieces, coarsely chopped     500 mL
½ cups    apple jelly     125 mL
½ cups    honey     125 mL
½ tsp    cinnamon     2 mL
1     450 g (16 oz) package puff pastry, thawed     1
Preheat oven to 375°F (190°C).

Line two baking sheets with parchment paper and set aside.

In a medium bowl, combine walnuts, apple jelly, honey and cinnamon.

Divide mixture between two sheets of puff pastry and spread mixture evenly. To shape the palmier, roll one edge of pastry to form a pinwheel; stopping at the middle. Roll the opposite edge to make a second pinwheel. Repeat with the second puff pastry sheet.

Transfer the palmiers onto a cutting board or plate and cover with plastic wrap and let chill in the refrigerator for at least 30 minutes.

After the palmiers have been refrigerated for 30 minutes, remove them from the fridge and slice each palmier roll into 16 even slices and place onto a baking sheet. Bake one sheet at a time on the centre oven rack for 35-45 minutes until golden brown.

Makes 32 palmiers.

Tip: Palmier rolls can be made up to 2 days in advance and kept refrigerated. Baked palmiers will keep for up to a week in an airtight container in the refrigerator.

PER SERVING (1 palmier): about 152 cal, 2 g pro, 10 g fat (2 g sat. fat), 15 g carb, 1 g fibre, 36 mg sodium. %RDI: 4% iron.