You can make them big or small, serve as canapes with champagne or as an afternoon snack with a cup of coffee. Whichever way you choose, palmiers are really easy to make and look really impressive for minimal effort.
I’ve used black olive tepanade for this batch but you can shake up the flavours and make them salty or sweet. Experiment with different fillings, why not try nutella, wild garlic pesto, anchovy, fig preserve and goats cheese, apricot jam, sundried tomato, honey and walnut, harissa and feta cheese or a simple cinnamon sugar?
At Christmas, you could stuff them with mincemeat for an alternative mince pie! Other festive fillings could be creme de marrons and chocolate, brie and cranberry or redcurrent and stilton… The list goes on!
Black Olive Palmiers
Cooking time – 10 minutes
Serving suggestion: Perfect as canapes or afternoon snack. Pre-roll your palmiers and freeze ready to slice and cook in the oven as and when needed.
1 Sheet of pre-rolled all butter puff pastry
3 Tbsp Black olive tepenade (or any filling of your choice)
1 Greased baking tray
A sharp knife
- Pre-heat oven to 190 degrees C
- Unravel your puff pastry, keeping it on the attached greaseproof paper. Spread a few table spoons of filling evenly across the whole sheet, reaching every corner.
- It’s time to roll your palmiers! Have the longest edge facing you and fold that edge into the middle of the sheet. Do the same on the other side. Repeat again both sides. This is to create that lovely layered effect in the finished pastry – it’s really important not to press down on the folded edges so that the pastry has room to expand!
- There should be a line down the centre of the sheet, using this line as a guide, fold the whole sheet in half.
- Chill in the fridge for an hour or until needed, this will help the pastries to keep their shape. If you don’t have time for this, you may skip this step.
- Using a sharp knife, cut each slice roughly a centimetre thick. Lay flat on a greased baking tray and bake in the oven for 15 minutes until golden brown.
Did you enjoy this recipe? Pop a comment down below to tell me all about it!
I would love to see your palmiers! Tag me on Instagram! @apinchofwildblog