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Prodotti al Pistacchio di Bronte

Products on offer

  • Nougat pistachio Sicily

    Nougat pistachio Sicily

    The nougat is a typical Christmas sweet, and you can find it in many different ways: hard, soft, very hard, with chocolate, etc...
    The one that presents is a real delight for greedies.


  • Pistachio pesto sauce

    Pistachio pesto sauce

    The famous pesto has a fresh taste and an aromatic flavour that enhances the unique and unmistakable scent of our pistachio.


  • Pistachios naturally grinded

    Pistachios naturally grinded

    Our pistachios naturally grinded, unlike the pistachios grain, is a product that is finely chopped in order to obtain a pistachio flour


Thursday, 11 June 2015 00:00

This week's recipe: pistachio and rosewater palmiers Featured

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This week's recipe: pistachio and rosewater palmiers


- 110 g (3/4 cup) pistachios
- 55 g (1/4 cup) caster sugar + 2 tablespoons for dusting
- 3 teaspoons rose water
- 1/2 teaspoon ground cinnamon
- 20 g butter, softened
- 3 sheets ready roll puff pastry

- 1 egg, beaten
- 4 tablespoons icing sugar

Step 1: Preheat oven to 200°C (180°C fan forced). Blend pistachios, 1/4 cup caster sugar, cinnamon, rose water and softened butter in a food processor to form a paste.

Step 2: Sprinkle a large chopping board with caster sugar and place one sheet of puff pastry on the sugar. Using a rolling pin press the pastry into the sugar.

Step 3: Spread 1 tablespoon of the nut mixture along one edge of the pastry about 1 inch wide and continue to do the same on the opposite edge.

Step 4: Fold the two opposing sides of the pastry inwards to meet at the middle of the sheet. Flatten the pastry and brush with a little beaten egg.

Step 5: Fold in half so that one pistachio filled end is lying directly on top of the other forming a 1 1/2 inch folded piece of pastry.

Step 6: Repeat with the other sheets. Wrap each completed sheet in cling film and refrigerate for 30 minutes and line 2-3 trays with greaseproof paper and dust with half the icing sugar.

Step 7: Slice the palmiers into 1 cm slices, and place cut side facing up on the dusted baking trays 1.5cm apart. Flatten the palmier slightly with the palm of your hand. Dust with the rest of the icing sugar and bake for 10 -12 minutes or until they are golden and puffed. Allow to cool and store in an airtight jar for up to 1 week.


Products on offer for pastry and ice cream Pistachio,Pistachio Raw Pasta Sicily,Pasta pure pistachio,pistachio cream fillings , Panettone Artisan pistachio,Bronte pistachio penne

Typical products, typical products Sicilian, regional typical products, festivities tradition, food and beverage Sicily,pistachio from Bronte

The chopped pistachios to decorate and enjoy your best recipes

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This pistachio cream satisfies even the most refined palates

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