Anchovy Palmiers
Savor the irresistible flavors of these Anchovy and Parmesan Palmiers. Flaky puff pastry envelops savory anchovies and tangy Parmesan, creating a delightful treat that is perfect for entertaining or indulging in as a tasty snack. With just a few simple steps, you can easily whip up these elegant palmiers to impress your guests or enjoy yourself any time you desire a delicious bite.
— Constant Cookbook
Ingredients
- 250g puff pastry from a block
- 1 egg , beaten
- 50g can anchovies , drained
- 4 heaped tbsp finely grated Parmesan
Instructions
- Roll out the pastry to a 24 x 26cm rectangle. Brush with a little egg and place 4 spaced-out rows of anchovies over the pastry, parallel to the longest sides. Sprinkle the Parmesan between the rows.
- Roll up the pastry from each long side to meet in the middle, brushing with a little egg to help it stick. Using a very sharp knife, cut into thin slices. Place slices a little apart on a baking sheet lined with baking parchment. Chill for at least 30 mins, or cover with cling film and chill for up to 24 hrs.
- Heat oven to 200C/180C fan/gas 6. Bake for 12-15 mins until the pastry is crisp and golden.
Cook Time
15M
Prep Time
PT10M
Yield
MAKES 16
Nutrition
- Calories: 85 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Protein Content: 3 grams protein
- Sodium Content: 0.5 milligram of sodium
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