With the holiday season just around the corner, there’s no better time to get creative – and what better way than starting with the California Walnuts Holiday Blogger Challenge?
The California Walnut Commission is looking for the best holiday recipe featuring California Walnuts and I was invited to participate by the kind folks at Faye Clack. Entries will be judged on originality, creativity, flavour profile, ease of preparation and the use of at least one cup of California Walnuts. The recipes should be suitable for holiday gatherings/ winter entertaining and can include amuses bouches, appetizers, side dishes, snacks, mains or desserts.
I have to say I scratched my head a little at this one, then I happened on my friend Cathy‘s blog and her raspberry-cranberry-pecan conserve for Thanksgiving. I knew I had to make this – but with walnuts. I was so surprised at how easy this one was (for a non canner/ preserver like myself!) and ended up making one jar with almonds and one jar with walnuts – the perfect accompaniment for your cheese platter, your toast or your yoghurt this holiday season. But once I had my two beautiful jars of conserves I wondered what to *make* with them and inspiration finally found me in the “LCBO Holiday Wrapped Up: Entertaining and Giving Made Easy” guide. I spied the savoury palmiers (made with tapenades and asiago cheese) and knew immediately that I needed to try palmiers for myself – but a sweet version incorporating California Walnuts and the raspberry-cranberry walnut preserve.
I’ll admit these took me two attempts – the first time I made them, I forgot the rolls of pastry in the freezer and they just wouldn’t bake up properly days later when I remembered them 😉 The next time I made then, I baked them up that same day and they were perfect. My sister ate them as an appetizer but I’d say they would work as a dessert also. Or, you know a snack. Or you know, anytime 😉 Plus, they are pretty for any holiday table 🙂
Raspberry-cranberry-walnut palmiers
An easy festive dessert, appetizer, or snack for the holidays!
Ingredients
- 1 pound puff pastry
- 2/3 cup raspberry-cranberry-walnut preserve (or jam or cranberry sauce)
- 1 cup walnuts, roughly chopped
Instructions
Roll out the pastry into two rectangles about 20cm x 30cm (8 x 11 inches).
Spread the preserve thinly over each rectangle.
Sprinkle the chopped walnuts over each rectangle, making sure to cover the pastry evenly.
Roll the long end of each pastry rectangle into the centre, taking care to roll tightly (the palmiers will fall apart otherwise).
Wrap each pastry roll tightly in plastic wrap and place in the freezer for 30 minutes.
Preheat oven to 425˚F. Line a baking tray with parchment paper.
Remove pastry rolls from freezer and let them sit for 10 minutes.
Slice the logs into 1cm wide slices.
Place palmiers cut side down on the baking tray taking care to leave about 2cm (1 inch) between each palmier.
Bake for 7 minutes, then turn the palmiers over and bake for a further 5 minutes.
Remove from oven and allow to cool on a wire rack.
Serve the same day or store in airtight containers for 2-3 days. To re-crisp them, place them in a pre-heated 350˚F oven for about 5 minutes.
I was pretty pleased with how these ended up. I love the combination of walnuts and sweet jams and this works well because of the addition of cranberries – making it not too sweet. I’d even love these on a cheese tray. The possibilities are endless and now I know the trick to making palmiers, I think I’ll be making them a lot more often!
Mardi, you always have so much fun doing interesting projects – and this is no exception. Well done on the walnuts challenge. Love your cranberries in there. You have inspired me to make sweet palmiers for a change with these lovely festive flavours, as I’m always making savoury ones! No wonder you’ll be making them more often. Fantastique.
I never imagined they would be so easy. now to master puff pastry from scratch!
What a great idea!! And I happen to have a few jars of jam around the house….
Well then….
Wow, these came out so pretty! I love walnut palmiers, but don;t really like cranberries, so maybe I;ll try this with a different berry 🙂
Oh any jam would work!
This are lovely. They’ll be great for Christmas-time. Am adding it to my Christmas list. I love the colours in your photo – divine!
Thanks – I tried to make them festive!
Love these Mardi!!! They’re beautiful and I bet they’re delicious, too 🙂
Cheers Winnie – I liked them!
Such a simple and lovely holiday idea!
Thanks Belinda!
I’ve yet to make palmiers and they seem like such a great and easy option. I love the way you utilised your beautiful jam with these and am inspired to try out both the jam and the palmiers. Thanks!
Yes if you use pre-made pastry they are definitely very easy!
Love these, crunch sweet pastries and I was even thinking of having them with cream. Is that too bad? Nah 🙂
Oh no, that sounds amazing!
These are gorgeous and you are right perfect for the holidays.
I thought so 🙂
I just talked about the benefits of walnuts on my blog when I made a Basil Walnut Pesto this weekend for my kids! As I wrote on my post, I am very happy to know that walnuts are rich in omega-3’s to help with brain functioning. Also research has indicated that the omega-3’s in walnuts helped reduce prostrate cancer risk in men (perfect for Movember campaign!) and also breast cancer risk! It suddenly made walnuts “superstars” in my book!
This is a very festive way of using walnuts! Yum, yum palmiers! Go, Mardi!
Yay for walnuts being delicious AND yummy!
Just when I’m trying to turn my back on sweets post-Thanksgiving, you go and post something so delicious looking I won’t be able to resist trying them. Le sigh. GORGEOUS and yum!
Sorry!!!!
I love palmier cookies and I have never had them any other way than with sugar. I must try making these. They look fantastic.
These are definitely a little fancier than simple sugar ones but worth the extra effort!
Good luck with the contest! These look lovely.
Thank you so much!
Mardi, these look so pretty! I love the colours and I bet the flavour combination is brilliant.
Yes I was pleased with the colours too!
Oh my! How gorgeous are these!! Perfect for the holidays!
Many thanks 🙂
These are beautiful — so simple and elegant. I was wondering what I was going to do with my surplus cranberry sauce; thanks for offering a terrific solution!
Oh it’s perfect for leftover cranberry sauce!
I still have not made Palmiers yet, but you just made me really want to now. I adore anything cranberry, so what a beautiful, perfect idea to add cranberries to such a gorgeous cookie:-) Take care, Terra
They are pretty easy!
These are gorgeous. Wonderfully festive Mardi.
Thanks Paula!
Omg these are awesome! I love palmiers and your addition of the raspberry, cranberry, and walnut flavors is perfect! Such a wonderful treat for the holidays – I would definitely love to find these in my stocking! 🙂
🙂 I am glad you like them!
These are stunning! So perfect for the holidays. Festive, colorful, yummy!
Thank you!
Really great entry for the contest Mardi. My mom would adore them, she is crazy for palmiers. I am very intrigued by this raspberry-cranberry-walnut preserve. Your recipe screams festivities!
I liked the colours, yes!
I’m really going to make these! I have left over cranberry sauce that I was needing some inspiration for!
Mmmm! You’ll love them!
These are really pretty! I will definitely give them a try with some of the cranberry sauce I have from canning before Thanksgiving. Now, I just need to make some puff pastry!
They are so easy Jen!
I have not made palmiers before. Might bake these with leftover marmalade?
Yes that would be tasty!
I’m going to try a savoury version of these using muhammara (a middle eastern roasted pepper & walnut dip) will let you know how they turn out, thanks for the inspiration!!
Oh that’s a great idea!!!