Date and Pistachio Palmiers
Servings Prep Time
48pieces 20minutes
Cook Time Passive Time
20minutes 60minutes
Servings Prep Time
48pieces 20minutes
Cook Time Passive Time
20minutes 60minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
  2. 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.
  3. Shred Asiago cheese in food processor or with a grater. Set aside.
  4. 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.
  5. Roll out puff pastry on a floured surface until it is about 24′ long and about 6″ wide.
  6. 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.
  7. Spread shredded cheese evenly over the date spread. Sprinkle the pistachios evenly over the cheese.
  8. 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.
  9. 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.
  10. 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.