Add these bite sized morsel of deliciousness to your entertaining repertoire. These Palmiers are perfect for when you want to be fancy but are pressed for time. Quick and easy to prepare with layers of buttery puff and sundried tomato pesto. But be warned, these beauties are moreish!
Sundried Tomato Palmiers
Serves: 15
Prep/Cook Time: 30minutes
Skill Level: Easy
Ingredients
- 445g pack Carême All Butter Puff, defrosted
- 190g sundried tomato pesto
- 1tsp fresh thyme leaves
Method
- Preheat oven to 200°C fan forced (220°C conventional).
- Unroll pastry on a benchtop. Spread the tomato pesto over the dough leaving a 2cm border and top with fresh thyme leaves. With the short edge facing you, take the bottom short edge and fold it evenly twice until the fold meets up with the middle of the pastry sheet. Repeat with the top short edge and then fold along the middle line and chill for 20 minutes. (Alternatively, you can roll the short edges of the pastry into the middle of the pastry sheet and fold them together)
- Cut the dough roll crosswise into 15 x 1.5cm slices. Arrange slices in a single layer on two lined baking sheets and bake for 7 minutes until pastry is starting to look golden on the edges. Then very carefully flip them over, using a spatula (be mindful as these are very hot), and return to the oven for another 7-10 minutes until the pastry is golden. Remove from oven and set aside until completely cool.
- NOTE: If your sundried tomato pesto is very oily, drain the oil by placing the pesto in a fine mesh sieve over a bowl for 10-15 minutes before using.
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