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Pistachio Palmiers

My family loves palmiers from the bakery, so I created my own recipe. These have a Middle Eastern twist with the addition of rosewater, honey and a touch of cardamom. They are light and crisp—a special treat for the holidays. —Deborah Hinojosa, Saratoga, California
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    about 5 dozen

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup cake flour
  • 3/4 teaspoon salt
  • 1-1/4 cups cold butter, cubed
  • 1/3 cup ice water
  • 1 tablespoon lemon juice
  • FILLING:
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 cup butter, melted
  • 2 tablespoons honey
  • 1 tablespoon rosewater or water
  • 1 cup chopped pistachios

Directions

  • Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add ice water and lemon juice to form crumbs. Turn onto a floured surface; knead gently 8-10 times.
  • Roll dough into a 12x8-in. rectangle. Starting with a shorter side, fold dough in half. Repeat rolling and folding. Place folded dough in an airtight container and freeze 20 minutes.
  • Roll dough into a 12x8-in. rectangle. Starting with a shorter side, fold dough into thirds, forming a 4x8-in. rectangle. Place folded dough with longer side facing you; repeat rolling and folding twice, always ending with a 4x8-in. rectangle. (If at any point the butter softens, chill after folding.) Cover folded dough and refrigerate overnight.
  • Preheat oven to 400°. In a small bowl, mix sugar, cinnamon and cardamom. In another bowl, mix butter, honey and rosewater. Turn dough onto a lightly floured surface; cut in half. Roll 1 half dough into a 12x10-in. rectangle. Brush with half the butter mixture; sprinkle with half each of the following: sugar mixture and pistachios.
  • Starting with a long side, roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining dough, butter mixture, sugar mixture and pistachios. Refrigerate rolls 20 minutes or until firm enough to slice.
  • Cut rolls crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 72 calories, 5g fat (3g saturated fat), 11mg cholesterol, 70mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 1g protein.
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