Chettinad Spiced Palmiers

Ingredients

In this adaptation, the traditional French palmiers are infused with the bold flavors of Chettinad cuisine. The original sweet palmiers are transformed into savory delights by incorporating a blend of Chettinad spices such as black pepper, cumin, fennel, and curry leaves. This adds a unique and aromatic twist to the classic recipe, making it a perfect fusion of French and Chettinad flavors. We alse have the original recipe for Palmier, so you can check it out.

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 2 tablespoons butter, melted (30g) 2 tablespoons butter, melted (30g)
• 1 teaspoon black pepper powder (5g) 1 teaspoon black pepper powder (5g)
• 1 teaspoon cumin powder (5g) 1 teaspoon cumin powder (5g)
• 1 teaspoon fennel seeds, crushed (5g) 1 teaspoon fennel seeds, crushed (5g)
• 1 tablespoon curry leaves, finely chopped (5g) 1 tablespoon curry leaves, finely chopped (5g)
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 16g, 8g
• Carbohydrates (total, sugars): 23g, 1g
• Protein: 3g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a small bowl, mix together the black pepper powder, cumin powder, crushed fennel seeds, curry leaves, and salt.
3. 3.
   Roll out the puff pastry sheets on a lightly floured surface into rectangular shapes.
4. 4.
   Brush the melted butter evenly over the puff pastry sheets.
5. 5.
   Sprinkle the spice mixture evenly over the buttered puff pastry sheets.
6. 6.
   Starting from one long side, tightly roll the puff pastry towards the center, stopping at the middle.
7. 7.
   Repeat the same process from the other long side, rolling towards the center until both rolls meet.
8. 8.
   Slice the rolled pastry into 1/2-inch thick slices and place them on the prepared baking sheet.
9. 9.
   Gently press down on each slice to flatten slightly.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the palmiers are golden brown and crispy.
11. 11.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before using. If using frozen puff pastry, follow the package instructions for thawing. Roll out the pastry gently to avoid tearing.
• Curry leaves — Fresh curry leaves are preferred for their aromatic flavor. If unavailable, you can use dried curry leaves, but reduce the quantity by half.

Tips & Tricks

• For an extra kick of heat, add a pinch of red chili powder to the spice mixture.
• Experiment with different spice combinations to suit your taste preferences.
• Serve the Chettinad Spiced Palmiers with a tangy chutney or dip for a delightful flavor contrast.
• Make sure to slice the rolled pastry evenly to ensure even baking and consistent texture.
• Store any leftovers in an airtight container to maintain their crispness.

Serving advice

Serve the Chettinad Spiced Palmiers as a snack or appetizer. They are best enjoyed warm and crispy.

Presentation advice

Arrange the Chettinad Spiced Palmiers on a platter, garnished with fresh curry leaves for an appealing presentation. Serve them alongside a small bowl of chutney or dip.