Tapenade Palmiers


Perfect for nibbles or as a starter, try this recipe for tapenade palmiers - made with Jus-Rol's all butter puff pastry, great for party snacks

Ingredients

500g Jus-Rol All butter puff pastry thawed
150g tapenade you can make two different varieties with 75g each of 2 different tapenades
Beaten egg to glaze

Method

Preheat oven to 220ºC (200ºC fan assisted)/425ºF/Gas M 7.
Roll out pastry to a rectangle approx. 40 x 30 cm or 14 x 12”. Then cut in half to get 2 rectangles of approx. 20 x 30 cm/7 x 12” each).
Spread half the tapenade over one pastry piece, fold in the long edges by approx. 2 cm/3/4”, continue to do this twice more, brush pastry with beaten egg then press the two sides together to give a long ‘roll’. Wrap in cling film and chill in fridge. Repeat with second half of pastry.
With a sharp knife, cut the rolls on the diagonal into approx. 18 slices per roll, lay cut side up on baking sheet and glaze with beaten egg. Bake for 10-12 minutes until golden brown and risen, serve warm.


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