Prepare to be making these Cardamom Pistachio Palmiers over and over again! Flaky buttery layers of puff pastry with pistachio cream and cardamom powder is game changing!
- Ingredients notes and substitutions
- Serving suggestion
- Storage
- Other Puff Pastry Recipes
Are they a cookie or a pastry? The jury is out on that one.
Palmiers, also known as elephant ears due to their distinctive shape, are a type of French pastry made from puff pastry dough that is rolled, sugared, and baked into a crispy, caramelized, heart-shaped cookie.
Palmiers are usually made with only 2 ingredients – puff pastry and sugar but you can add in all kinds of flavourings.
I’ve gone for a Indian twist with pistachio cream and cardamom powder. Cardamom is found in many Indian sweet recipes, such as Pistachio Cardamom Saffron Cupcakes , as it adds flavour and also aids in digestion.
If you love recipes with a modern twist, you’ll love this selection of Indian fusion desserts .
Perfect for afternoon tea, serving at Diwali, Eid or Thanksgiving, or as an elegant snack.
Ingredients notes and substitutions
Puff pastry – I use store-bought puff pastry for ease and convenience. (I have used ready rolled puff pastry).
Pistachio cream – pistachio cream is available in certain supermarkets or online. Warm the cream for 10-20 seconds until it softens to make it easier to spread. If you cannot find pistachio cream, simply layer the pastry with finely chopped pistachio and some sugar.
Cardamom powder – adds an Indian touch.
Sugar – I have used white regular granulated sugar. You can use demerara sugar as well.
Garnishing : finely chopped pistachio nuts, rose petals, edible silver leaf.
Serving suggestion
Cardamom Pistachio Palmiers are best enjoyed slightly warm or at room temperature. They’re perfect with a Masala chai , Karak Chai or Cardamom tea .
Storage
Store leftover palmiers in an airtight container and eat by the next day. They loose their crispiness with time.
Other Puff Pastry Recipes
Air Fryer Puff Pastry Apple Tart
Eggless Saffron Mille Feuille
Rose Pistachio Puff Pastry Cream Cones
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Cardamom Pistachio Palmiers
Equipment
- pizza wheel or knife
- Baking tray
- oven
- Air fryer alternative
Ingredients
- 1 pack puff pastry
- ⅓ cup pistachio cream
- ¼ cup sugar
- 1 teaspoon cardamom powder
Instructions
- Thaw the puff pastry according to the package instructions if using store-bought. It should be cold but pliable.
- Sprinkle sugar on the work surface and lay the puff pastry on it.
- In a bowl warm up the pistachio cream for 15-20 seconds in the microwave.
- Evenly spread cream over the entire surface of the puff pastry as thin as possible. (Too much pistachio cream will spill out during baking)
- Sprinkle a pinch of cardamom powder over the pistachio cream.
- Using the longer side of the pastry, roll the pastry towards the centre. Repeat on the opposite so you have a scroll.
- Wrap the scroll in plastic wrap so it keeps its shape and freeze for about 15-20 minutes to make slicing easier. Do not freeze too long or else the pastry will crack.
- At this point, preheat the oven to 425F or 220C.
- Remove the plastic wrap and slice the log into 1/4-inch thick slices.
- Place the slices on a prepared baking sheet, leaving about 2 inches of space between each palmier as they will expand.
- Bake for 7-8 minutes, or until the palmiers are golden brown and puffed.
Air fryer method
- Preheat the air fryer to 360F / 180C
- Place the palmiers in the air fryer basket, leaving space. Air fry for 8-10 minutes or until crispy and golden.
- Remove the palmiers from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Garnish it with edible foil, pistachio nuts and edible rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Cardamom Pistachio Palmiers
Equipment
- pizza wheel or knife
- Baking tray
- oven
- Air fryer alternative
Ingredients
- 1 pack puff pastry
- ⅓ cup pistachio cream
- ¼ cup sugar
- 1 teaspoon cardamom powder
Instructions
- Thaw the puff pastry according to the package instructions if using store-bought. It should be cold but pliable.
- Sprinkle sugar on the work surface and lay the puff pastry on it.
- In a bowl warm up the pistachio cream for 15-20 seconds in the microwave.
- Evenly spread cream over the entire surface of the puff pastry as thin as possible. (Too much pistachio cream will spill out during baking)
- Sprinkle a pinch of cardamom powder over the pistachio cream.
- Using the longer side of the pastry, roll the pastry towards the centre. Repeat on the opposite so you have a scroll.
- Wrap the scroll in plastic wrap so it keeps its shape and freeze for about 15-20 minutes to make slicing easier. Do not freeze too long or else the pastry will crack.
- At this point, preheat the oven to 425F or 220C.
- Remove the plastic wrap and slice the log into 1/4-inch thick slices.
- Place the slices on a prepared baking sheet, leaving about 2 inches of space between each palmier as they will expand.
- Bake for 7-8 minutes, or until the palmiers are golden brown and puffed.
Air fryer method
- Preheat the air fryer to 360F / 180C
- Place the palmiers in the air fryer basket, leaving space. Air fry for 8-10 minutes or until crispy and golden.
- Remove the palmiers from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Garnish it with edible foil, pistachio nuts and edible rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Green peas pulao, or matar pulao, is an Indian and Pakistani rice dish made with basmati rice, whole spices, green peas and mint. Easy enough to make any day, but luxurious enough to serve for a dinner party.
- Ingredients notes
- Serving suggestion
- How to make the matar pulao recipe
- Storage
- Other rice dishes
I love to pair this fluffy and delicately flavoured rice with robust North Indian curries such as Chana masala , Punjabi rajma masala and paneer palak kofta curry .
However, it’s also great with a sweet Gujarati kadhi .
This peas pulao recipe is simply made with a few ingredients and without onions or garlic. It is a naturally vegan and gluten-free side dish.
The majority of the flavour comes from the sweet peas and fresh herbs but there is also a deeper flavour from the whole spices. I don’t even cook the peas, but simply let them steam with cooked rice – this helps retain the flavour, vibrant green colour and nutrients.
I like to rotate pulao recipes depending on the such as vegetable pulao , tawa pulao , instant pot coconut pulao , tehri and shahi pulao .
Ingredients notes
Full ingredients with measurements are available in the recipe card below at the end of this post
Basmati rice – I use long-grain basmati rice for the best flavour. Soak your rice for 20 minutes in cold water prior to achieve even fluffier rice and reduce the cooking time. Rinsing the rice well washes away all the excess starch.
Green peas – use fresh or frozen peas.
Mint – fresh, torn mint leaves
Oil – a flavourless oil works best. Use oil to keep it vegan, but you can use a ghee if you wish.
Whole spices – cumin seeds, green cardamom, cloves, cinnamon stick, bay leaves.
Salt to taste
Serving suggestion
Peas pulao is versatile and can be served with a variety of different meals. Any of these Indian vegetarian curry recipes would work great.
Perfect with some cooling cucumber raita on the side.
Serve it as an every day rice or even as part of your Diwali Indian dinner party menu .
How to make the matar pulao recipe
You first want to par-cook your basmati rice with the whole spices which have been sauté the whole spices in oil. Adding spices to hot oil helps them to bloom and release their aroma.
Once the rice is about 80% cooked, I tip in the peas, cover the rice with a lid and allow the rice and peas to steam cook.
Once that’s complete, I finish off with the mint leaves and fluff the rice.
Storage
Store pulao in an airtight container and place in the fridge as soon as it reaches room temperature. It will stay fresh in the fridge for 3-4 days. Reheat thoroughly in the microwave or pan, you may need a sprinkle of water if it has gone too dry.
Peas pulao can also be frozen for up to 3 months but it may loose its fresh taste.
Other rice dishes
Basmati rice
Jeera rice
Instant Pot Chana rice
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Peas Pulao (Matar Pulao)
Equipment
- 1 pan
Ingredients
- 1 cup basmati rice unsoaked
- ½ cup green peas
- 10 leaves mint
- 2 tablespoon oil
- ½ teaspoon cumin seeds
- 1 tablespoon whole spices green cardamom, clove, cinnamon bark, bay leaves
- salt to taste
Instructions
- Wash the basmati rice thoroughly in cold water and soak for 20-30 minutes.
- Heat oil in a pan, add cumin seeds and whole spices.
- Once the spices sizzle, tip in the rice.
- Sauté for a half a minute then add in around 1.5-2 cups of boiling water. Add salt.
- Cook the rice – keep heat high for 5-7 minutes without covering the pan.
- Once the water is cooked off, add in the peas. Put a lid on the pan and switch off the heat. Allow the rice and peas to cook in steam for 5-10 minutes
- Gently fluff the rice and add the torn mint.
- Serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in November 2016.
