Saturday, 31 October 2009

Savory and Sweet Palmiers

There is always a first to everything. Today is my first time baking with puff pastry. Its unbelievably EASY. Simply idot proof! I first wanted to play with puff pastry when I was reading the cook book that ah huat's mum gave me. In the book, its Pesto- Palmiers. I used olive spread instead because there are two bottles of olive spread from Greece sitting in my fridge and nobody seem to know what to do with it. I bought ready made puff pastry and simply used the recipe as a rough guide to what I should do.

I will not state exactly how much ingredients I used because its really base on estimation. Base on what I am able to remember,

175g of Puff pastry ( Which is about half a packet)
1.5 Tbs Olive spread ( Or Green/ Red Pesto)
Handful of Parmesan, to be placed on top of each Palmier.
1 egg yolk + 1Tbs water

Its as simple as roll (the puff pastry to about 3mm thickness), Spread ( Spread whichever spread you are using), fold ( Fold in both sides of the dough.)

Preheat the oven at 200 degrees.
Place the rolled up dough in the fridge for about 15min, so that it is easier to cut, alternatively if you have no problems cutting the dough, its alright to simply cut and put it in the oven. The pastry could also be kept in the freezer till you are ready to bake them.
Cut the pastry, brush each with egg wash and place some Parmesan on top before placing it in the oven

Bake for about 10-14 min or until pastry become golden brown.

Serve hot! Perfect as finger food for parties :)

I also tried making it sweet. Tried it with Jam and then with sugar cinnamon. Turned out to look like mini cookies.


  1. Flaky palmiers are one of my favurites, savoury or sweet!

  2. totally agree! And they are so simple to make!



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