Mini Palmiers
Mini Palmiers

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, mini palmiers. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Mini Palmiers is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Mini Palmiers is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have mini palmiers using 4 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Mini Palmiers:
  1. Take 1 packages ready-to-roll shortcrust pastry
  2. Take 1 cup black olive tapenade (see my recipe 'Italian Scottish Oatcakes' which is attached to the cover photo if this recipe)
  3. Prepare 4 tbsp store bought basil pesto sauce
  4. Take 1/2 cup finely grated Parmigiano Reggiano
Instructions to make Mini Palmiers:
  1. Take the pastry out of the fridge twenty minutes before you make these.
  2. Cut the pastry in half down the longer side
  3. Put one half aside, then roll the other half out to 20 by 6 inch rectangle.
  4. Use a palette knife to spread the olive tapenade all over the pastry.
  5. Turn up the two long edges and tuck them under a little bit.
  6. Roll both sides into the middle.
  7. Cut in half to make two shorter sausage shaped rolls. Wrap both of them in plastic wrap (firmly enough to keep their shape) and slide them onto a baking sheet and refridgerate for thirty minutes to an hour.
  8. Do the same with the other half of the pastry, but spread it with the pesto, then sprinkle on the parmesan cheese all over before rolling, wrapping and refridgerating in the same way as the tapenade rolls.
  9. Preheat the oven to 200 C.
  10. Take two rolls out of the fridge, unwrap them and use a sharp serrated knife to cut them into 1cm/ half inch slices and place them, slightly spaced apart and bake for 15-20 minutes (you may wish to turn the tapenade palmiers over for the last 5 minutes)
  11. Take them out of the oven and allow them to cool for a minute or two before using a fish-slice to gently take them off the baking sheet and placing them on a serving dish.
  12. Do the same with the other two rolls.
  13. Makes approximately 80 mini palmiers.
  14. Serve warm or at room temperature. Store in an air-tight container (if they last that long!)

So that is going to wrap this up for this exceptional food mini palmiers recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!