Sun-dried Tomato And Rosemary Palmiers
These sun-dried tomato and rosemary palmiers are a delightful addition to any gathering. The combination of sweet sun-dried tomatoes and aromatic rosemary wrapped in flaky puff pastry creates a savory treat that is sure to impress your guests. With a golden-brown crisp exterior and a flavorful filling, these palmiers are perfect for snacking or serving as elegant canapés.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz ready-made puff pastry
- , for dusting plain flour
- 1 x 280g/10oz jar sun-dried tomatoes
- few sprigs fresh rosemary
- 1 free-range egg
Instructions
- Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spread the tomatoes 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 towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden.
- Preheat the oven to 200C/400F/Gas 6.
- Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10â15 minutes until puffed up, crisp and golden-brown.
- Remove the palmiers from the oven and leave to cool on the baking tray.
- To serve, pile them high on a plate. These are great little canapés for waiting guests.
Cook Time
30M
Prep Time
PT1H
Yield
Makes 25-30 palmiers
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