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Johnson Estate Winery

Stewed Rhubarb and Hazelnut Palmiers

Stewed Rhubarb and Hazelnut Palmiers
Recipe Date:
July 16, 2017
Cook Time:
Imperial (US)
Rhubarb, the customary spring dessert at the farm. Serve it stewed when you do not have time to make pie! Pair with our Johnson Estate Pink Catawba.
  • 1 lb fresh or frozen rhubarb
  • 1⁄2-3/4 cup sugar to taste
  • juice of two oranges
  • orange zest
  • 1 sheet of puff pastry dough
  • 1/2 cup toasted and ground hazelnuts
  • 3⁄4 - 1 cup sugar
  • 2 tsps cinnamon

Ingredients 1-4 are for the Stewed Rhubarb.

Clean and cut rhubarb into 1-inch pieces; no need to peel unless very large or old. Place in a saucepan with orange juice and sugar. Simmer over medium heat until segments can be easily pierced with a fork or if you prefer, until the rhubarb is similar to the texture of applesauce.

Ingredients 5-8 are for the Hazelnut Palmiers, an adaptation of the typical French “palm leaf” pastry often called Elephant Ears in the US.

Preheat oven to 425ºF. Thaw dough slightly.

Put a large piece of waxed paper on a flat surface; sprinkle liberally with cinnamon sugar and then lay the dough on top. Sprinkle the top with more cinnamon sugar and then cover with another piece of waxed paper to facilitate gentle rolling until sugar is embedded. Remove waxed paper. Sprinkle hazelnuts and sugar on the dough and using the rolling pin, embed the sugar gently. Then roll dough, like a scroll (making the longest roll possible) with each side being rolled to the middle (or fold each of two sides halfway to the middle and then again to make a “scroll”). Chill for about an hour. Slice into 1⁄4- 3/8” slices and place on a baking sheet with parchment paper.

Bake at 425ºF for about five minutes. Turn heat down to 400ºF and cook another five minutes until slightly browned. Turn over to finish cooking. Beware that the sugar will burn quickly, so watch the last five minutes carefully.

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