200 grams puff pastry
1 egg, beaten
¼ cup each caster sugar and brown sugar
½ teaspoon each ground cinnamon and ginger
200 grams ricotta (I used Clevedon Valley Buffalo)
4 tablespoons thick, plain yoghurt
1 tablespoon icing sugar
finely grated zest 1 lemon
2 grinds black pepper
50 grams pistachio nuts, chopped roughly
baby mint leaves
purple edible flowers, optional (I used lavender petals)
Preheat the oven to 180˚C.
Roll the pastry out on a lightly floured bench into a long rectangle. Brush one side of the pastry with beaten egg. Combine the sugars and spices then sprinkle generously over the egg. Set the remaining sugar aside.
With the long side facing you, roll up the pastry as tightly as possible into a cylinder and cut into 18 slices.
Sprinkle the remaining sugar on the bench and coat both cut sides of the dough in sugar. Press down with the heel of your hand to flatten a little then roll each slice out a little more thinly. Place on a lined baking tray and chill until firm.
Bake for 5 minutes then turn and bake for a further 5-7 minutes until golden and well caramelised. If the palmiers have puffed up a lot during cooking, cover them with a piece of baking paper and press down firmly with another tray to flatten. Cool on a wire rack.
Ricotta: Combine the ingredients in a bowl and refrigerate until ready to use.
To assemble: Spoon the ricotta on to plates and arrange 3 palmiers on each. Top with berries and drizzle with a little honey. Scatter with pistachios, mint leaves and flowers, if using.