Taige Shukla
By Taige Shukla
Instagram/TikTok: @whatsthe_chai
What is February without heart shaped foods in honor of Valentine’s Day? A palmier is a French pastry that resembles the shape of butterfly wings or a heart. These pastries are typically enjoyed as a sweet dessert around the world and became my favorite treat while I was living in Spain! I first attempted making palmiers as a Valentine’s Day treat last year, so this year I was inspired to give a savory version a try, and it did not disappoint. You can also give the sweet version a try by filling it with cinnamon and sugar in place of the paneer and chutney. If you want the full details for the sweet palmiers, visit my Instagram page @whatsthe_chai! The savory version is in the recipe here. These flaky pastries filled with Indian flavors are the perfect Valentine’s or Galentine’s Day treat. Serve them as an appetizer before a romantic Valentine’s meal or at a potluck with your gal (and guy) pals, or really anytime! Happy Valentine’s Day Saathee Fam, enjoy!
Servings: About 15
Prep Time: 1 hour
Cooking Time: 20 – 25 minutes
Ingredients
Puff Pastry (1 pack)
For Chutney
Tomatoes (2)
Garlic, minced (2 cloves)
Fresh coriander (cilantro, a handful)
Ginger, minced (½ inch)
Lemon juice (½ teaspoon)
Cumin (¼ teaspoon)
Garam masala (¼ teaspoon)
Sugar (a loving pinch)
Salt and pepper (to taste)
For more heat – add a deseeded green chili
For Paneer
You can also use ready made paneer
Quart of whole milk
1/8 cup lemon juice
Spices to taste (Cumin, coriander, chili powder, garlic powder, onion powder, salt & pepper)
Directions
Thaw 1 puff pastry sheet for at least 40 mins. In the meantime, prepare the paneer. In a medium-sized pot, bring the milk to a slow-boil on medium-high heat until the surface of the milk begins to foam. Reduce the heat and stir in the lemon juice until the milk is completely curdled. Once the curds and whey are completely separated, strain the curds through a clean cheese cloth. Hold it under running water for about a minute then squeeze out as much of the water as possible. Press the curds (while still in the cheese cloth) into a square shape and place it under something heavy for about 15-20 mins to ensure all the excess water is drained.
Then, using your hands, crumble the prepped paneer and toss in spices to taste. Also prepare the chutney by adding the ingredients listed to a blender and blending until well combined.
Once the pastry sheet has thawed, roll it out into a 12×10 inch rectangle and top with a drizzle of olive oil. Next, spread on a thick layer of chutney, followed by a layer of the paneer crumbles, and topped with more chutney and cilantro.
Assemble the palmiers. Start by folding the bottom of the sheet up about 2 inches and fold it over one more time. Repeat this from the top of the sheet. Once they meet in the middle fold on half over the other. Place the rolled sheet in the freezer for 30 mins.
Remove the rolled pastry sheet and cut it into ½ inch slices. Each slice should look like a thin heart shape. Lay the slices flat on a prepped baking sheet and bake at 390°F for 20-25 mins, flipping the palmiers halfway through. Bake until puffed, golden and flaky!
