BHAKARWADI PALMIERS

I have a die-hard passion for trying out fusion recipes. This year for Diwali I decided to do the same. We all know and love French cookies called Palmiers. While I love to have one of these on and off – Isn’t it good to have a savory version at home – just in case 😅 May I present – Bhakarwadi Palmiers, an Indian – French fusion savory snack. The butter puff pastry melds beautifully with coconut and Indian spices (mix of sesame seeds, red chili powder, turmeric, coriander powder, ajwain, and cumin seeds powder). Takes less than 15 minutes to whip these up and beware it can knock any guests socks off – YEAH these are that good 💥💥 I also made an IG reel with a step by step – link here.

INGREDIENTS (makes about 24 palmiers) –

  • 1 puff pastry roll (choose the one with cleanest ingredients – I buy the DuFour All Butter Puff Pastry from Whole Foods)
  • 2 tbsps white sesame seeds
  • 1/4 cup dry flakey or powdered coconut
  • 1 tbsp cumin seeds powder
  • 1/2 tsp turmeric
  • 1 tbsp kashmiri chilli powder (this is not spicy – mainly adds a red color)
  • 1 tbsp cane sugar
  • 1 tsp salt
  • 1 tbsp coriander seeds powder
  • 1/2 tbsp ajwain or carom seeds
  • 1 tbsp melted butter
  • 2 tbsps heavy cream
  • few tbsps water to thin the heavy cream

METHOD –

  • In a bowl, mix coconut, salt, sugar and all the spices (sesame seeds, cumin seeds powder, turmeric, red cili powder, coriander seeds powder, and carom seeds). Mix it thoroughly using a spoon and set it aside.
  • In a separate bowl – mix heavy cream and water. and set it aside.
  • Defrost and flatten the puff pastry on a floured surface. Use a rolling pin to even the edges out. Do not over roll – just do it slightly.
  • Brush the melted butter evenly over the puff pastry.
  • Spread the coconut spiced masala in two rows (check the video – link here)
  • Roll both edges of the pastry towards the middle. Stop at the center. Then apply heavy cream mix all over. Then roll the pastry to to make one log.
  • Keep the log in the fridge to chill for about 15 minutes. Pre-heat your oven to 385F while the dough is chilling and line the baking sheet with parchment paper.
  • Take the dough our from fridge and use a sharp knife to cut 1/3 inch pieces.
  • Put them on the baking sheet keeping enough gap in between as they will expand. I can only fit 8 at a time.
  • Bake for 14 minutes flipping them half way.
  • Enjoy while hot or you can make these in advance and have them like cookies or biscuits.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


QUICK ZAATAR MANAKEESH

Middle Eastern cuisine has to be my next fave cuisine after Indian. Hummus, good! Bread, good! Olive Oil, Gooooooooood! 🙈 Don’t really remember where I ate manakeesh for the first time but the flavors stuck w/ me. I decided to make an instant version with Stonefire Mini Naan, store bought Palestinian Zaatar mix and CA Olive Ranch Olive Oil. Takes about 10 minutes and a perfect snack for a busy busy workday.

INGREDIENTS – (serves 1-2)

  • 1.5 tbsps Zaatar per naan
  • 2-3 tbsps olive oil per naan
  • 3 mini naan

METHOD –

  • We will make one manakeesh at a time – Heat the griddle on medium heat with oil. Add Zaatar and stir the spice in the oil thoroughly.
  • Now lay the naan on top of spice/oil mix and let the naan go soft and warm. The spice mix will stick to the naan and it’ll toast at the right places.
  • Flip the naan carefully so there is no spice leftover and slightly warm it up on other side. Remove from griddle and repeat same process for other 2 naan.
  • Serve warm with some Tzatziki drizzled w/ olive oil & sumac or your favorite soft cheese – my fave is goat cheese w/ truffle.
  • Bon Appetit loves 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky