Apple Walnut Palmiers

2 cups California walnut pieces, coarsely chopped 500 mL
1/2 cups apple jelly 125 mL
1/2 cups honey 125 mL
1/2 tsp cinnamon 2 mL
1 450 g (16 oz) package puff pastry, thawed 1

Preheat oven to 375°F (190°C).

Line two baking sheets with parchment paper and set aside.

In a medium bowl, combine walnuts, apple jelly, honey and cinnamon.

Divide mixture between two sheets of puff pastry and spread mixture evenly. To shape the palmier, roll one edge of pastry to form a pinwheel; stopping at the middle. Roll the opposite edge to make a second pinwheel. Repeat with the second puff pastry sheet.

Transfer the palmiers onto a cutting board or plate and cover with plastic wrap and let chill in the refrigerator for at least 30 minutes.

After the palmiers have been refrigerated for 30 minutes, remove them from the fridge and slice each palmier roll into 16 even slices and place onto a baking sheet. Bake one sheet at a time on the centre oven rack.

Makes 32 palmiers.

Tip: Palmier rolls can be made up to 2 days in advance and kept refrigerated. Baked palmiers will keep for up to a week in an airtight container in the refrigerator.

PER SERVING (1 palmier): about 152 cal, 2 g pro, 10 g fat (2 g sat. fat), 15 g carb, 1 g fibre, 36 mg sodium. %RDI: 4% iron.

Recipe and image courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit

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