Hearts of palm puff pastry recipe
- Dish type
- Pies and tarts
- Puff pastry
These savoury puff pastries with a heart of palm filling are a specialty of Brazil.
1 person made this
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 1 (400g) tin hearts of palm, drained and cubed
- 2 tomatoes, seeded and chopped
- 1 tablespoon cornflour
- 250ml milk
- 1 pinch nutmeg
- salt and black pepper to taste
- 225g cream cheese
- 1 bunch chives, minced
- 500g ready rolled puff pastry
MethodPrep:40min ›Cook:40min ›Ready in:1hr20min
- Heat olive oil in a frying pan, add onions and cook until translucent. Add the hearts of palm and tomatoes and pan fry for a few minutes till tomatoes soften.
- In a small bowl dissolve the cornflour in the milk and mix well; pour mixture into pan and stir all together. Season with nutmeg, salt and pepper to taste and cook for about 5 minutes, stirring constantly.
- Add the cream cheese and chives. Stir well to dissolve the cheese and remove from heat. Let cool while preparing the pastry.
- Preheat oven to 200 C / Gas 6. Grease a 20x30cm baking tin.
- Flour a work surface, roll out pastry and cut into squares. On each pastry square place a tablespoon of filling (be careful not to use too much filling, as it may leak), fold pastry over the filling and seal it. Repeat this process with the rest of the pastry and filling.
- Place pastries in prepared tin and bake in preheated oven until the pastry is golden, about 40 minutes. Serve warm.
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Written by admin on 24 April, 2013 - No Comments
Ingredients: – One can of your favorite hearts of palm cream (natural, celery, spinach or pumpkin) – White wine – Milk of your choice (skim, whole or lactose-free) – Parsley or peppermint – Grated parmesan cheese Preparation: 1. Cool &hellip View more
Prosciutto-wrapped Hearts of Palm
Bring balsamic vinegar to a boil in a small saucepan. Reduce about 25 minutes or until thickened. Set aside.
Place puff pastry sheet on a lightly floured surface sprinkle with Parmesan.
Wrap one heart of palm with a slice of prosciutto place on the edge of puff pastry. Repeat procedure with another heart of palm and prosciutto slice, lining them up along the bottom edge of puff pastry. Roll puff pastry once around prosciutto-wrapped hearts of palm. Slice pastry about 1/2 inch to 1 inch away from hearts of palm so there is enough pastry to seal closed. Place roll, seam-side down, on a foil-lined baking sheet. Repeat procedure with remaining hearts of palm, prosciutto, and pastry. (The diameter of hearts of palm varies, so keep similar sizes together for easier rolling. The number of hearts of palm will vary in the can save extra pieces for other purposes.)
Bake at 400° for 12 minutes or until golden brown. Cool slightly, and cut into 1-inch pieces. Drizzle with balsamic reduction, and dollop with Garlic Rémoulade.
I used store-bought puff pastry for this recipe, making it absolutely one of the easiest "fancy" recipes on earth.
One note: You MUST use ALL BUTTER puff pastry for these sweet palmiers. It simply does not work with Pepperidge Farm. I tried. The sugar just won't caramelize without that butter.
Trader Joe's sells a two-pack of all butter puff pastry for about $4. There is also a very expensive brand called Dufour. It's about $11 for one sheet of pastry.
I tested with both of these and found that Dufour puffed up more than TJs, but there was no real difference between the two in terms of tastiness. I actually liked the TJ's ones a bit better in terms of the overall texture. So I say, go with the Trader Joe's puff pastry and have more palmiers for less money!
Sprinkle a cool, flat surface with sugar. Gently open up the sheet of puff pastry and lay flat on top of the layer of sugar.
Sprinkle sugar evenly all over the sheet of puff pastry.
Fold the long sides of the pastry in ¼ of the way, then sprinkle with more sugar.
Fold the long sides toward each other again so they meet in the middle, and sprinkle with more sugar.
Using a rolling pin, gently roll down the sheet of puff pastry to deepen the creases so the rectangle will hold the shape. You don't want it unfolding again!
Fold the rectangle in half one more time, and gently roll down the strip of dough so that it is pressed together and holds its shape. Again, you do not want to make the dough thinner, you are just ensuring it stays folded.
Place in the fridge on a parchment lined baking sheet for 30 minutes to chill.
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Remove the dough from the fridge and slice into ¼ inch pieces. Place the slices on a parchment-lined baking sheet cut-side down, so you can see all the little folds in the dough. Make sure the folds stay tightly together.
Allow plenty of space between each one, as the dough will expand on both sides as they bake.
Place them in the oven and begin checking them after about 5 minutes. Cook time could be anywhere between 5 - 15 minutes depending on how big your palmiers are.
Once the palmiers are caramelized on the bottom, carefully flip each one over with an offset spatula and return to the oven for 5 more minutes.
WARNING: Do NOT touch these with your fingers when you flip them! This is HOT, MELTED sugar and it will burn you badly and instantly!!
Remove palmiers from the oven and allow them to cool on a wire rack. Again, transfer them with an offset spatula and take care not to burn your fingers.
Hearts of palm puff pastry recipe - Recipes
Beat the egg and water in a small bowl with a fork.
Sprinkle 2 tablespoons sugar on the work surface. Unfold 1 pastry sheet on the work surface. Brush the pastry sheet with the egg mixture and sprinkle with 1 tablespoon sugar. Roll up 2 opposite short sides towards the center, leaving a 1/2-inch space in the center. Fold the pastry in half, placing one roll on top of the other. The 2 rolls on one side form the top of the heart. Pinch the center along the length of the opposite side to form the point of the heart. Wrap the roll in plastic wrap and refrigerate for 30 minutes. Repeat with the remaining pastry sheet.
Heat the oven to 400°F. Cut each roll into 18 (about 1/2-inch) slices. Place the pastries, cut-side down, onto 2 baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.
Always flip and place the cut side of the Puff Pastry down on the baking sheet.
Perfect Elephant Ears
These crisp, caramelized pastries go by many names — elephant ears, palmiers, pig’s ears, butterflies, palm leaves and even glasses. Regardless of what you call them, they are addictive. Layers of flakey puff pastry infused with sugar make these irresistible. Bet you can’t eat just one.
- Author: Nick Maglieri
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 24 cokies 1 x
- 12 ounces prepared all-butter puff pastry (or 1/4 batch of Malgieri’s Instant Puff Pastry)
- 3/4 cup sugar for rolling the dough
- Line 2 jelly rolls with parchment or foil.
- Sprinkle the dough and work surface with about half the sugar and press the dough to soften it, turning it 90 degrees and continuing to press until the dough is soft enough to roll. Keeping the work surface covered with sugar, rolled the dough into an 8 x 12-inch (20 x 30 cm) rectangle.
- Trim the edges of the dough to be even, if necessary. Fold in each of the 12-inch (30-cm) sides of the dough a little less than halfway toward the middle, a little more than 1 1/2 (1-cm) inches.
- Repeat folding each edge in toward the middle–there should now be about a 1/2-inch gap between the 2 folded pieces of dough. Fold over along the gap to make a long, narrow rectangle closed on one of the long sides like the spine of the book and opened on the other. Do not stretch the dough in the gap, which will cause the ears to open while they are baking.
- Used the palm of your hand to slightly flatten the formed piece of dough. Cut it in half, wrap each half in plastic, and refrigerate for at least 1 hour. Scrape any sugar remaining on the work surface into a bowl to use after the ears are cut.
- Set a rack in the middle of the oven and preheat to 375°F (190°C).
- Remove one of the pieces of dough from the refrigerator and place it on a cutting board. Use a sharp, thin-bladed knife to cut the ears crosswise into 1/2-inch (1 cm) thick slices. Dip the cut sides in the reserved sugar and place them cut side down on the prepared pan. If you want to take all of the elephant ears on the same day, cut the 2nd piece of dough and arrange it on another pan, but bake only one pan at a time.
- Bake the elephant ears until they have expanded and puffed and the sugar has caramelized, 10 to 15 minutes. Remove individual elephant ears as they are finished, as some many burn before others are baked through. Cool the elephant ears on a rack–the “public side” is the one that his baked against the pan.
From The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies by Nick Malgieri. Published by DK Publishing 2011
These are always best on the day they are baked, but you can refrigerate or freeze the formed length of dough–some of the sugar will melt, but I have never noticed this is made any difference in the baked pastries. Please resist the temptation to add cinnamon, cocoa, or anything else to the sugar pay. It would ruin the delicacy of the buttery caramel.
Storage: Store leftovers between sheets of waxed paper in a tin or plastic container with a tight fitting lid.
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How to make vegan palmier pastries
Palmiers are created with puff pastry dough, a flaky light, multi-layered or laminated dough. Puff pastry is made from sandwiching multiple layers of butter or shortening between folds of dough. You can make your own vegan puff pastry dough. It can be a bit of work, however, but well worth the effort. For this recipe, I went the easy route and used packaged puff pastry. It’s important to note that many packaged brands contain animal fats or palm oil. Be sure to read the labels before purchasing. I look for brands that contain the fewest number of ingredients, if possible.
Written by admin on 28 January, 2013 - No Comments
• 1 can of hearts of palm sliced, drained and rinsed in cold water
• 1 roll of puff pastry
• 2 tablespoons of oil
• 1 tablespoon of flour
• 3 oz of grated swiss Gruyere cheese
10 tablespoons of cream
salt and pepper to taste
1 large onion
1 garlic clove
Dice and brown the onion, mash the garlic and chop up the parsley. In a large bowl, whisk the eggs, cream, garlic and parsley. Add the salt and pepper. Add the browned cooled onion and the hearts of palm in chunks. Grease a baking dish and dust it with flour before laying down the puff pastry. Add the filling and bake at approximately 180°C. When the filling is firm and the edges are a little puffed up (about 15 minutes), sprinkle with the grated cheese, let it bake another 30 minutes approximately, lowering the temperature to 160°C. Serve piping hot.
HEART OF PALM PUFFS – A GALLERY OPENING
A few weeks ago I had what I thought was a wonderful opportunity. I was invited to show some of my photographs in a nearby artists’ cooperative gallery. I put together about half a dozen of my favorite images, framed, and matted them. Along with oils, watercolors, pottery, and jewelry from other artists, the photos were arranged for a show.
As is the local tradition, the new show was inaugurated with a Friday evening opening complete with sparking water, wine, and appetizers. Each artist was asked to bring some kind of food, so that set off a perpetual struggle in my mind – what to serve? I found a recipe for chorizo tapas that sounded delicious, but I worried that gallery visitors might get grease on one of the oil paintings. Then I thought of empanadas filled with hearts of palm. I had first tasted them forty years ago at a party held by one of our Brazilian friends.
The bonus that moved me toward this option was that I had a can of hearts of palm in the pantry. At the same time, making the dough for empanadas seemed like more effort than I wanted so I decided to use frozen puff pastry. The end result turned out to be these heart of palm puffs.
Heart of palm, also called palm heart or palmito, can be harvested from the growing tips of nearly all palms, but this may destroy the palm. The commercial variety comes from the peach palm, a plant from the Amazon that now is grown throughout Central and South America. It is sustainable without destroying the palm for future growth. Supposedly you can find fresh palm hearts in gourmet grocery stores, but I have only seen the canned variety.
Carciofi alla Romana Tart
The flavors of Roman-style stuffed artichokes come together in this elegant tart perfect for slicing warm and serving with cocktails. The artichokes are used two ways: the bottoms as a puree for the filling and the petal clusters arranged over the top for a beautiful presentation. Though the filling is intentionally dairy-free since the puff pastry provides plenty of richness, if you want to add cheese you can scatter 2 ounces of crumbly feta or goat cheese or thin slices of mozzarella on top before baking.
Rinse the canned artichoke hearts in cold running water then drain. Arrange the hearts, petal side down, on a double thick layer of paper towels and let drain for 20 minutes.
Meanwhile, place the sheet of puff pastry on a lightly floured work surface and use a rolling pin to smooth it into a 15-by-12-inch rectangle. Transfer the rectangle to a parchment paper-lined baking sheet. Using a paring knife, lightly score a 1/2-inch border on each side of the pastry. Transfer to the refrigerator until ready to use.
Combine the parsley and mint in a medium bowl. Remove 2 tablespoons of the combined herbs and place in a small bowl reserve in the refrigerator until ready to use. Using a microplane grater, finely grate the garlic cloves into the bowl of herbs. Stir in 2 tablespoons olive oil, the wine and kosher salt.
After the artichokes have drained well, one by one, tip the hearts over onto their sides and cut at the indentation where the petals meet the bottom of the heart to separate them (it should be roughly at the halfway point of their length). As you cut off the bottom, transfer them (you should have about 10 ounces) to a food processor or blender and flip the petal clusters right side up once more to continue draining. Repeat with all the artichoke hearts.
Add the egg to the artichoke bottoms and process until mostly smooth. Scrape the artichoke puree into the bowl of herbs and stir to combine. Season with pepper.
Heat the oven to 425 degrees. Remove the pastry sheet from the fridge and scrape the artichoke puree in the center. Using an offset spatula or dinner knife, spread the puree evenly over the pastry, staying within the score lines. Make sure the puree is an even thickness and not domed in the center.
Using the palm of your hand, flatten each artichoke petal cluster into a 1/2-inch-thick disk (the clusters should not fall apart) then transfer each disk to pastry, arranging them evenly over the puree. Drizzle the clusters and puree with the remaining 2 tablespoons olive oil and season liberally with cracked black pepper.
Bake, rotating the pan halfway through cooking, until the edges are golden brown and puffed and the artichokes are lightly browned at the edges of their petals, about 30 minutes. Transfer the baking sheet to a rack.
Immediately zest the lemon evenly over the top of the tart and sprinkle with the reserved chopped herbs. Serve warm or at room temperature.