This fruity dessert is perfect for a sunny summers day.
Preheat the oven to 190°C.
On a floured surface, roll out the pastry to rectangle about 30x40cm. Brush with a little beaten egg, sprinkle with the caster sugar and the lightly with the ground pepper.
With the long side towards you, loosely roll each short side inwards until they meet in the middle, brushing with more egg, sugar and pepper as you go. You should have a thick, flat roll of pastry.
Slice the pastry into 12 slices. Roll each slice out a little more, depending on how thin you want your palmiers to be in the end, then place all the slices flat on a baking sheet and sprinkle over more sugar.
Place the palmiers in the oven and bake at 190oC for 20-25 minutes, depending on how thick you have rolled out your palmiers
Remove from the baking sheet and allow to cool on a wire rack.
For the filling, pour the cream into a cold bowl and whisk it gently until it starts to thicken, then gently fold in the ricotta, pistachios, a few grinds of pepper if you wish, and some vanilla extract.
Place half the palmiers on a serving plate and divide the cream between them. Share the sliced strawberries between them, and place the remaining palmiers on top to serve.
Recipes created by Miele - Precision. Passion. Perfection.