Cardamom Pistachio Palmiers are a delicious fusion between classic French pastry and aromatic Indian flavors. Palmiers, often called “elephant ears,” are made from puff pastry rolled in sugar and baked until crisp and caramelized. This version takes the traditional recipe to a new level by adding a smooth pistachio cream filling and a generous sprinkle of cardamom.
The result is a delicate, flaky, buttery pastry with warm spice notes and a rich nutty taste — perfect for tea time, parties, or festive occasions. They require only a few ingredients, come together quickly, and look stunning even though they are incredibly easy to make.
Ingredients (Makes about 20 pieces)
- 1 sheet puff pastry (store-bought or homemade)
- ⅓ cup pistachio cream
- ¼ cup sugar
- 1 teaspoon ground cardamom
Optional for garnish:
- Finely chopped pistachios
- Edible rose petals
- Edible silver leaf
Instructions: Step-by-Step
1. Prepare the Puff Pastry
Let the puff pastry thaw slightly until cold but flexible. Do not let it become warm, or the layers may not puff properly.
2. Sugar the Work Surface
Sprinkle sugar on your clean work area. Place the puff pastry sheet on top of the sugar so the bottom sticks to it. This ensures caramelization when baking.
3. Spread the Pistachio Cream
Warm the pistachio cream for about 15–20 seconds so it becomes smooth and spreadable.
Spread a thin, even layer across the entire surface of the puff pastry.
4. Add the Cardamom
Sprinkle ground cardamom evenly over the pistachio cream. This gives the pastry its distinctive, aromatic flavor.
5. Roll the Pastry
Roll one long side of the pastry towards the center.
Roll the opposite long side toward the center as well until both rolls meet in the middle and shaped like a heart .
You will have a double-scroll log typical of classic palmiers.
6. Chill the Rolled Pastry
Wrap the pastry log tightly in plastic wrap and freeze for 15–20 minutes.
This helps it firm up so you can cut perfect slices without it losing shape.
7. Preheat the Oven
Set the oven to 425°F (220°C).
8. Slice the Palmiers
Remove the chilled pastry log from the freezer.
Slice into pieces about ¼ inch (0.6 cm) thick.
9. Bake the Palmiers
Place the slices on a baking sheet lined with parchment paper, leaving space between each one because they expand.
Bake for 7–8 minutes or until golden and puffed.
Air Fryer Method (Optional)
- Preheat air fryer to 360°F (180°C).
- Air-fry the palmiers for 8–10 minutes until crisp and golden.
10. Cool and Garnish
Let the palmiers cool on the tray for a few minutes, then move them to a wire rack.
Sprinkle with chopped pistachios, rose petals, or silver leaf if desired.
Serving Suggestions
These pastries pair beautifully with:
- Masala chai
- Cardamom tea
- Karak tea
- Arabic coffee
- A light pistachio milk or saffron latte
Their delicate flavor makes them perfect for breakfast, dessert, or festive celebrations.
Storage
Store leftover palmiers in an airtight container at room temperature.
They stay crispy for up to 24 hours but are best enjoyed the same day.
Why This Recipe Works
- Using puff pastry keeps the recipe fast and effortless.
- Pistachio cream adds richness without extra work.
- Cardamom brings warmth, fragrance, and a unique twist.
- The freezing step ensures clean slices and a professional look.