Festive Canapés: Sun-Dried Tomato and Rosemary Palmiers
As we move into December, the Christmas parties come thick and fast and, if you ask me, it's always good to have some quick and easy canapé recipes in your locker...
These palmiers are a complete doddle to make and you only need a couple of ingredients to get them on the table. You can make them in advance and simply cook for 10-15 minutes whenever your guests arrive. I have used sun-dried tomatoes and rosemary in mine, but you could use pesto and goat's cheese or even chocolate spread and hazelnuts, if you wanted sweet ones.
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. Meanwhile, 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 10–15 minutes until puffed up, crisp and golden-brown.
Remove the palmiers from the oven and leave to cool slightly on the baking tray then serve with a welcome drink.
These palmiers are a complete doddle to make and you only need a couple of ingredients to get them on the table. You can make them in advance and simply cook for 10-15 minutes whenever your guests arrive. I have used sun-dried tomatoes and rosemary in mine, but you could use pesto and goat's cheese or even chocolate spread and hazelnuts, if you wanted sweet ones.
Festive Canapés: Sun-Dried Tomato and Rosemary Palmiers
Makes 30 palmiers
500g ready-made puff pastry
plain flour, for dusting
1 x 280g jar sun-dried tomatoes, drained and finely chopped
few sprigs fresh rosemary, leaves only, finely chopped
1 free-range egg, lightly beatenPut 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. Meanwhile, 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 10–15 minutes until puffed up, crisp and golden-brown.
Remove the palmiers from the oven and leave to cool slightly on the baking tray then serve with a welcome drink.
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