Palmiers can be cooked up to 6 hours ahead and stored in an airtight container. Serve at room temperature, or warm. You can use ready-made olive paste.
ingredients
makes about 24
20 black olives, pitted and chopped
3/4 cup ground almonds
1/4 cup Parmesan, grated
2 tablespoons chopped fresh basil
3 tablespoons olive oil
2 teaspoons wholegrain mustard
2 sheets frozen puff pastry, thawed
1/4 cup milk
method
1. Preheat the oven to moderately hot 200°C (400°F). Line two baking trays with nonstick baking paper.
2. In a food processor, process the olives, almonds, Parmesan, basil, oil, mustard, 1/4 teaspoon salt and 1/2 teaspoon cracked black pepper until they form a paste.
3. Spread out one sheet of pastry and cover evenly with half the olive-almond paste. Fold two opposite ends into the centre to meet.
4. Fold the same way again. Brush the pastry with milk. Repeat the process with the remaining pastry and filling.
5. Cut into 5/8 inch thick slices. Shape the slices into a V-shape, with the two sides curving out slightly.
6. Bake on baking trays, leaving room for spreading, for 15 — 20 minutes, or until puffed and golden. Serve warm or at room temperature.
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