Pecan maple palmiers
Indulge in the delightful crunch of homemade Pecan Maple Palmiers! This easy-to-follow recipe combines the nutty richness of toasted pecans with the sweet, natural goodness of maple syrup, all encased in flaky, golden puff pastry. Perfect for holiday gatherings or a special treat with your afternoon tea. Satisfy your sweet tooth with these elegant and delicious pastries!
- 12 Mar 2025
- Cook time 15 min
- Prep time 15 min
- 6 Servings
- 3 Ingredients
{'title': 'Pecan Maple Palmiers', 'description': 'Pecan Maple Palmiers are a delightful and elegant pastry treat that combines the rich flavors of pecans and the sweetness of maple syrup with the flakiness of puff pastry. Perfect for a casual snack or a sophisticated dessert, these palmiers are sure to impress.'}
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Spread the pecans evenly on a baking sheet.
- Toast the pecans in the oven for about 5-7 minutes until fragrant and lightly browned.
- Remove the pecans from the oven and allow them to cool completely.
- Chop the cooled pecans finely or pulse them in a food processor until they are finely chopped but not ground into a powder.
- In a small bowl, combine the finely chopped pecans with the maple syrup, mixing until the pecans are well-coated.
- Roll out the puff pastry sheets on a lightly floured surface to smooth any creases and thin them slightly. Ensure the sheets are roughly rectangular.
- Spread half of the pecan-maple mixture evenly over one sheet of puff pastry, leaving a small border around the edges.
- Repeat with the second sheet of puff pastry and the remaining pecan-maple mixture.
- Starting from one long edge, roll the pastry tightly toward the center. Repeat from the other long edge so the two rolled sides meet in the center.
- Press the rolls gently together to seal them.
- Wrap the rolled pastry logs in plastic wrap and refrigerate for about 30 minutes to chill and firm up.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Remove the rolled pastry logs from the refrigerator and unwrap them.
- Use a sharp knife to slice the logs into 1/4-inch (0.5 cm) thick slices.
- Lay the sliced palmiers cut-side down on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the pastries are puffed and golden brown, rotating the baking sheet halfway through the baking time for even coloring.
- Remove the palmiers from the oven and transfer them to a wire rack to cool completely.
- Serve the pecan maple palmiers at room temperature and enjoy!
Tips:
- Ensure the puff pastry is well-chilled before beginning to make it easier to work with and to achieve the best flakiness.
- Chop the pecans finely to ensure they are evenly distributed throughout the pastry.
- Use a sharp knife to cut the palmiers to prevent the dough from squashing and to maintain the shape.
- Don't overfill with maple syrup to avoid excessive leakage during baking.
- Allow the palmiers to cool completely before serving; they'll be more crispy and the flavors will meld together beautifully.
{'remarks': "These Pecan Maple Palmiers are not only incredibly easy to make, but they also offer a delectable combination of buttery puff pastry, crunchy pecans, and sweet maple syrup. Whether you're serving them at a party or enjoying them with a cup of coffee, they're sure to be a hit."}
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 510kcal | 26% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 1.88g | 5% |
| Sugar 0.89g | 1% |
| Fat | |
| Fat 36g | 43% |
| Saturated 4.99g | 17% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.20ug | 0% |
| Choline 8mg | 1% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 3.24mg | 20% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.07mg | 0% |
| Vitamin E 0.55mg | 4% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 13mg | 1% |
| Copper, Cu 0.18mg | 19% |
| Iron, Fe 2.33mg | 21% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 80mg | 2% |
| Selenium, Se 20ug | 38% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 0.75mg | 7% |
| Water | |
| Water 6g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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