Perfect for picnics in the summer, or a wonderfully warming autumnal treat.
Preheat the oven to 180C
Roll out the pastry and spread the tapenade all over. Go right up to the edge of the pasty.
Mark the halfway point on each of the shorter sides of the pastry. This will help you with the folding.
Fold the pasty on to itself up to the halfway point. Now do the same with the other half.
Fold it over itself again, lengthways.
Roll it up in the paper it came in and freeze for 1 to two hours.
Take out of the freezer and slice in about 1cm wide slices.
Lay the slices out onto baking sheets, making sure you leave plenty of room between them to expand. You’ll need three baking trays or bake in batches
Gently egg wash each of the palmiers and sprinkle some sesame seeds on top,
then bake for about 20-25 minutes or until golden brown and crispy
Allow to cool and enjoy.
Ingredients
Directions
Preheat the oven to 180C
Roll out the pastry and spread the tapenade all over. Go right up to the edge of the pasty.
Mark the halfway point on each of the shorter sides of the pastry. This will help you with the folding.
Fold the pasty on to itself up to the halfway point. Now do the same with the other half.
Fold it over itself again, lengthways.
Roll it up in the paper it came in and freeze for 1 to two hours.
Take out of the freezer and slice in about 1cm wide slices.
Lay the slices out onto baking sheets, making sure you leave plenty of room between them to expand. You’ll need three baking trays or bake in batches
Gently egg wash each of the palmiers and sprinkle some sesame seeds on top,
then bake for about 20-25 minutes or until golden brown and crispy
Allow to cool and enjoy.