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Strawberry and Black Pepper Palmiers


This recipe showcases Black Peppercorns. Serves 6.


For the palmiers:
puff pastry 375g
egg 1, beaten
caster sugar 3 tbsp., plus a little extra
ground black or long pepper

For the filling:
double cream 150ml
ricotta 200g
pistachios 50g shelled weight, chopped
Black Pepper
vanilla extract a drop or two
strawberries 12


Place the puff pastry on a lightly floured work surface or wooden board and roll out to a rectangle about 40x30cm.

Brush with a little beaten egg, sprinkle with the caster sugar then lightly with the ground pepper.

With the long side towards you, loosely roll each short side inwards until they meet in the middle, brushing with more egg, sugar and pepper as you go. You should have a thick, flat roll of pastry.

Slice the pastry into 12 pieces lengthways.Roll each long slice out a little more, depending on how thin you want your palmiers to be in the end, then place all the slices flat on a baking sheet.

Put them in the fridge for about 20 minutes before baking.

Set the oven at 200C/gas mark 6, then sprinkle over a little more sugar and bake for 15-20 minutes until risen and golden. Remove from the baking sheet and cool on a wire rack.

For the filling, put the cream in a cold bowl and whisk it gently until it starts to thicken, then gently fold in the ricotta, the pistachios, a few grinds of pepper if you wish, and some vanilla extract.

Place half of the palmiers on a serving plate and divide the cream between them. Share the strawberries between them and place the remaining palmiers on top.

Source: Nigel Slater

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