Holiday cheer with California Walnuts: Raspberry-cranberry-walnut palmiers

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 🙂

Yield: 40 palmiers

Raspberry-cranberry-walnut palmiers

Raspberry-cranberry-walnut palmiers

An easy festive dessert, appetizer, or snack for the holidays!

Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes

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.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

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!

50 thoughts on “Holiday cheer with California Walnuts: Raspberry-cranberry-walnut palmiers”

  1. 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.

    Reply
  2. 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 🙂

    Reply
  3. 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!

    Reply
  4. 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!

    Reply
  5. 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!

    Reply
  6. 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!

    Reply
  7. I love palmier cookies and I have never had them any other way than with sugar. I must try making these. They look fantastic.

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  8. 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!

    Reply
  9. 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

    Reply
  10. 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!!

    Reply

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