Now that our nine days of Navratri is over, we have the sparkling festival of lights Diwali to look forward to. All those who celebrate this joyous festival will now have preparations in full swing from making mountains of sweets and savouries to adorning their homes with colours,rangoli patterns and lights. Diwali is only two weeks away so many of my posts will relate to foods that will be consumed or gifted on this auspicious day that is celebrated by thousands and thousands of Hindus all over the world, I look forward to meeting family,friends and sharing food and drink with everyone. My first post is Palmiers which is a french delicacy, melt in the mouth flaky, buttery puff pastry that is caramelized with sugar mmmmmm, I could sit there and devour plenty of these with a hot cup of tea. The first time I made these beauties with cinnamon and sugar was a couple of years ago and they were such a hit with all, yes they were time-consuming because at that time I used to make puff pastry at home but now I tend to buy ready rolled all butter puff pastry which really minimises the amount of time spent making them. In this recipe I have utilised some of the commonly used nuts and spices in indian mithai, actually the inspiration for this mix came from my “milk masala mix” that I used to have on a daily basis during my pregnancy, This mix has almonds, pistachios, nutmeg, cardamom and saffron all of which are regarded to be highly beneficial in pregnancy due to the nutrients. I used this mix and added chocolate to it and I am so glad I did as the combination went so well. They are easy to prepare and take only a short time to make. I am entering this recipe in the Made with love Mondays series hosted by the lovely Javelin Warrior, idea behind this is to make your recipe from scratch.
Makes approx 10 Palmiers.
70g 50% Dark Chocolate
50g Pistachio Kernels
25g Caster Sugar- set aside 1.5 Tbsp of sugar aside for sprinkle.
1/2 Tsp Ground Cardamom
1/4 Tsp Ground nutmeg
1/2 Tsp Oil
Pinch of Saffron
1 Packet of Jus Rol ready rolled all butter puff pastry
1. Using the grinder flat blade, grind the almonds, pistachios,chocolate,cardamom,nutmeg,saffron and oil into a thick paste. It does take a few minutes to get to the thick paste consistency so please give the motor a break in between pulsing or else it will heat up.
2. Once you have a thick paste, set aside.
3. On a clean work top or chopping board, sprinkle caster sugar, slowly unroll the puff pastry onto the worktop removing the paper as you go along. Using a rolling pin and even pressure, give the sheet 1-2 rolls. If there are any cracks just pinch the pastry together.
4. Spread the chocolate nut paste on to the pastry sheet using an angled spatula or a knife, sprinkle caster sugar over the chocolate spread.
5. You are now ready to roll both ends of the pastry to meet in the middle as shown in the picture below. Start off with one end and roll, pressing every time you roll, once you reach half way roll the other side of the pastry so both rolled ends meet in the middle, press it down.
6. Using a sharp knife slice the ends and discard.Cut approx 1″ slices.
7. Line the palmiers on a baking tray which has been sprinkled with caster sugar and place the tray in the fridge for about 15 mins. In the mean time preheat the oven to 200 degree C or 180 for fan assisted. After 15 mins,sprinkle the tops of palmiers with caster sugar and place in the oven and bake for 20 mins.
8. Once baked remove from the oven, let it cool for a minute or so on the tray before transferring to wire rack to cool completely.
9. Palmiers are ready to serve, to store please store in an air tight container.
This recipe is also being entered into #recipes of the week hosted by Emily Leary, click on the badge below to access her site.