Remember the leftover syrup from my last post? Well, I was a bit lazy in getting round to using it but now that I have, we have Citrus Syrup Palmiers.
I’d gotten it into my head that this should be how the syrup should be used, even though I knew that the logistics of putting a liquid onto the puff pastry and then rolling it would be a nightmare. Sadly, stubbornness took over and luckily the end result wasn’t too bad.
I used ready rolled store bought puff pastry, which I don’t really consider a cheat as I would have had to roll it out myself into the same shape anyway.
I used about two handfuls of pistachios, which I shelled and then rolled in my hands to remove the outer salty skin. I then put these into a sandwich bag and proceeded to bash with a rolling pin to produce a pistachio crumble. The key word here is crumble, not fine dust, so I had to reign back the zeal and enthusiasm that I’m prone to when I start hitting things.
This was then spread over the puff pastry and toped with the citrus syrup and extra clementine zest.
I then very carefully rolled up the pastry and sliced it into segments around 1cm thick.
Placing them on the baking sheet proved a challenge due to the massive amounts of syrup overflow leading to a very sticky kitchen. And I’m afraid I didn’t take very many pictures for this post due to my battle with this syrup.
Thankfully, the end result was a lovely flaky biscuit with a crystallised syrup crunch, though only a slight aftertaste of pistachios. Pistachios are apparently not the nut of choice for palmiers, but never mind; live , eat and learn and all that. I wouldn’t really call this attempt a massive success, but at least now I’ve tried out Palmiers and can now hopefully come up with some much better ideas.