Vegan walnut palmiers

Name: Vegan walnut palmiers
Ingredients: 1 sheet puff pastry; 4 tablespoons ground walnuts; 2 tablespoons cocoa; 4 tablespoons sugar; 3-4 tablespoons water; 1 tablespoon icing sugar

Dessert - Vegan walnut palmiers by Severina J. - Recipia

Vegan walnut palmiers are usually served with coffee, and the puff pastry browns for 20 minutes at 190°C. Walnuts, cocoa and sugar make a paste between the crisp layers, and after baking the edges turn golden while the center stays tender. I prefer them without icing sugar, so the cocoa flavor comes through more clearly. Preparation: 15 minutes. Cooking: 20 minutes. Resting: 10 minutes. Total time: 45 minutes. Servings: 8. Approximately 245 kcal and 3 g protein per serving.

Ingredients

1 sheet puff pastry
4 tablespoons ground walnuts
2 tablespoons cocoa
4 tablespoons sugar
3-4 tablespoons water
1 tablespoon icing sugar

Preparation

1. Mix the ground walnuts with the cocoa and sugar. Pour in 3 tablespoons of water and mix until smooth; if the paste is too firm to spread, gradually add up to 1 more tablespoon of water. 2. Lay the puff pastry sheet on the work surface and spread the paste in an even layer. Roll in from both long sides at the same time until the rolls meet in the middle. 3. Cut into 1 cm slices and place them on a baking tray lined with parchment paper. Bake for 20 minutes at 190°C, until lightly browned. Leave to cool for 10 minutes, then dust with icing sugar.

Notes

I serve them with black coffee or tea, not with a cream dessert, since they’re already quite sweet. They keep in a sealed container in the fridge for up to 3 days, although the puff pastry loses some of its crispness. Ground walnuts can be replaced with ground hazelnuts in the same amount; the filling spreads just as easily. Store-bought puff pastry isn’t necessarily vegan, so check that it doesn’t contain butter or milk; the dish contains gluten and nuts. Cold puff pastry is easier to handle, but if it comes frozen, leave it to thaw until it can be unfolded without cracking. The walnuts should smell fresh; if they’re rancid, the bitter taste comes through even after baking. Thicker puff pastry may need extra time, while thinner pastry browns more quickly, so keep an eye on the color of the edges near the end. If the paste seems too soft, spread it in a thin layer and leave the edge of the puff pastry bare.