Palmiers Filled with Tahini, Pesto, Sun-Dried Tomato Spread, Olive Tapenade

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palmier2
Makes 2 dozen
These are delicious Kiddush treats, snacking crackers, elegant hostess gifts or a gorgeous garnish for soup.

1 pound store-bought puff pastry
All-purpose flour, for dusting
1 egg, lightly beaten

Put the puff pastry on a well-floured counter roll into a large rectangle, about 12 by 14 inches and about 1/8 inch thick. Spread the filling (see below for choices) over the puff pastry and sprinkle over the rosemary.

With the shortest end facing you, take both long edges of the pastry and roll them toward each other to meet in the middle. Brush a little egg down the center to stick the two halves together. Carefully lift onto a large baking sheet, making sure it will fit in your refrigerator first, and put in the refrigerator for at least 30 minutes to chill and harden.

Preheat the oven to 400 degrees F.

Remove the roll from the refrigerator and, using a very sharp knife, slice it into ½-inch thick pieces. Lay each piece on the baking sheet and brush well with the beaten egg, then bake in the oven for 10 to 15 minutes until puffed up, crisp, and golden.

Remove the palmiers from the oven and let cool on the baking sheet. To serve, pile them high on a plate. These are great little canapes for waiting guests.

Fillings:

Tahini
1 cup tahini
1/3 cup honey
1 ½ teaspoon vanilla extract
½ teaspoon cinnamon
Pinch kosher salt
1 cup halvah

In a medium bowl, stir tahini with honey, vanilla, cinnamon, and salt (if too thick add 1 tablespoon water).

Pesto
Recipe here

Sun-Dried Tomato Spread
Recipe here

Olive Tapenade
Recipe here

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