Curried Almond Palmiers

Palmiers are those delicate puff-pastry butterflies that are sweet, flaky, and make it seem like they should be really low calorie.  If you start with some frozen puff pastry (and I always do) you can make a wide variety of fast, easy, appetizers or desserts that look like you worked all day in the kitchen.  This sort-of-savory version makes a nice appetizer.

To form the classic shape you spread your filling over the puff pastry sheet and then roll up each lengthwise side until they meet in the middle.  Chill your filled dough to firm it up, then cut into half-inch slices and bake.  For this I used a filling of almond butter mixed with grated fresh apple, curry powder, and a little agave nectar.  I made a second, sweet batch (since puff pastry comes in sets of two sheets) by drizzling a little local honey over the pastry sheet and then sprinkling on a layer of five spice powder.  Really easy and amazingly good flavor.

Honey and Five Spice Palmiers

Curried Almond Palmiers
1 sheet frozen puff pastry, thawed according to package directions
1/3 cup almond butter
1 small, firm apple, grated (about a half cup)
2 teaspoons agave nectar (or one teaspoon honey)
1 teaspoon curry powder
pinch of salt

Leave the puff pastry at room temperature until it is pliable enough to unfold without cracking.  Unfold the pastry on a cookie sheet.  Stir together the almond butter, grated apple, agave, curry, and salt, and spread evenly over the pastry sheet.  Roll up the sides until they meet in the center.  Refrigerate the roll for thirty minutes, or until it is firm enough to slice.

Preheat the oven to 400 degrees.  Slice the roll into 1/2 inch slices and arrange on a cookie sheet that is lightly coated with cooking spray.  The slices will expand, so be sure to leave about an inch between.  Bake for 12-15 minutes, or until lightly golden.  Remove and let them cool completely.  Makes about 20.

Commercial puff pastry, such as Pepperidge Farm, does not contain butter, so if you have vegan guests it is a great base for appetizers.  I want to try these again using grated carrot and a little crushed red pepper for some heat.

Thanks for reading,

-Angela

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9 Responses to Curried Almond Palmiers

  1. Yummy Mummy November 30, 2011 at 5:27 am #

    I love Palmiers for entertaining. They are elegant and deceptively simple. Puff pastry is the best! Thumbs up for sure!

  2. Tina November 30, 2011 at 10:59 am #

    I have never made Palmiers before but they are on the list (like so many things). This savory version is inspiring and I do love puff pastry! Great post.

  3. Curt November 30, 2011 at 12:44 pm #

    Sounds fairly easy to do, and this is my favorite kind of pastry! Great flavors!

  4. Shawn November 30, 2011 at 8:25 pm #

    Love these…I want to try both!

  5. Bo November 30, 2011 at 9:05 pm #

    I bet these were good…I have been wanting to try a curry dessert.

  6. Angie's Recipes December 1, 2011 at 6:45 am #

    I LOVE palmiers! Those look so good!

  7. Angela December 2, 2011 at 1:14 am #

    Thank you all! I do think they are one of easiest and most versatile things–love to play around with the basics.

  8. 5 Star Foodie December 3, 2011 at 7:08 pm #

    These are picture perfect and what amazing flavor, nicely done!

  9. Sonali December 3, 2011 at 11:19 pm #

    Yum- I love palmiers!

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