Cardamom Pistachio Palmiers

• • 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.