These Date and Pistachio Palmiers are easy to prepare with just 4 ingredients. They are also the hit of any appetizer display.
Ready made Puff Pastry is a god send! It is so easy to use and so versatile. You can make appetizers, main dishes and desserts. The pastry aspect takes every recipe up a notch.
For this recipe you can either buy the ready rolled or roll out the sheet yourself. You will want a rectangle about 24″ long by about 6″ wide.
It is really quick to blend the dates to a paste and chop the Asiago cheese. I usually crush the pistachios with a rolling pin in a closed plastic bag. I find shelled, unsalted pistachios at Bulk Barn. I have been known to shell them if I have to but it is worth searching out the shelled ones to save your fingers!
After you have spread your fillings and rolled up the log you need to refrigerate it for about an hour. You can hold the rolled palmiers in the fridge overnight and bake the following day. So – Make Ahead!
The finished Palmiers freeze well and you can gently reheat in the oven at serving time. Do not microwave because the puff pastry will just get soggy and collapse.
They look like they might be a bit crumbly to eat with all that filling but that is not the case. The dates and cheese are sticky enough that the nuts do not fall out when you bite into them. Another bonus!
Date and Pistachio Palmiers
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
Roughly crush pistachios with rolling pin. You can use a food processor as long as you do not create too fine a past. Set aside.
Shred Asiago cheese in food processor or with a grater. Set aside.
Blend dates in food processor with 1/4 cup water. Add the remaining 1/4 cup of water slowly. You want the dates to come together into a spreadable, uniform paste. Stop adding water when you see it has pulled together. If dates are really dry you may need to add a bit more water to get them to come together into the paste. Set aside.
Roll out puff pastry on a floured surface until it is about 24' long and about 6" wide.
Spread the date paste over the puff pastry. Leave about 1/4 " on each of the long sides bare but be sure to go right to the edge on the short ends.
Spread shredded cheese evenly over the date spread. Sprinkle the pistachios evenly over the cheese.
Start at the long side of the pastry and gently roll it toward the center of the dough. Repeat with the other long side. Gently press the 2 rolls together in the center of the dough.
Wrap the roll in plastic and chill for at least 1 hour. When ready to bake remove pastry roll from plastic wrap. Slice the roll into 1/2" slices with a sharp knife. Arrange them about 1" apart on the baking sheets.
Bake at 400 degrees for 15-20 minutes just until pastry is lightly browned. Do not over bake since the sugar in the dates will have a tendency to burn.