Cheese and Sundried Tomato Palmiers

4 May

pal finished

So when a glorious three day weekend  stretches out in front of you promising to bring with it warm sun drenched days, you know that you need to make the most of it.  By making the most of it I do mean sitting in the garden with potent fruity drinks and scrumptious nibbles with friends and family.  What you don’t want to be doing is spending your whole day in the kitchen making the nibbles and that’s where this recipe will serve you well.  It has an amazingly high return for remarkably little effort. I’ve used a sun-dried tomato pesto, cheese and basil filling, but you really could use almost anything.  I’ve used sausages removed from their casings, you could try it with basil pesto and feta, a sprinkle of sugar and cinnamon or jam, and I’m really interested in trying it with lemon curd, but enough of my rambling,  get out there and enjoy that sunshine!

Pal ingTo start take:

  • 1 roll of puff pastry (of course if you make your own it will be delicious, but your effort to enjoyment ratio will be greatly diminished)
  • about half a jar of sun-dried tomato pesto
  • 200gm of cheese (I used a mature cheddar, but use whatever takes your fancy)
  • a few basil leaves

Pal pastryLightly dust the surface you are working on with flour and then roll out your pastry to roughly 30m by 40cm-ish.

Pal tomatoeSmear on the sun-dried tomato pesto leaving  a 1 centimetre border around the edges of the pastry.

Palm cheeseTop the tomato with the cheese and the basil.

pal rolledTaking the length of the pastry, roll one half of the pastry to the middle and then repeat with the other side to create something akin to a book scroll. Wrap the (sc)roll in cling film and place in the refrigerator for about an hour. Then preheat your  oven to 180°C. pal sliced

Remove the pastry from the fridge and thinly slice into palmiers.  How thick or thin you slice them really does boil down to taste, but I aim for slices that are between 0.5cm to 1 cm thick.

Pal baking trayPlace your pamiers on a baking tray lined with parchment paper and bake for 12-15 minutes until golden brown!  Enjoy.

Pal baked

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10 Responses to “Cheese and Sundried Tomato Palmiers”

  1. marshmallowmania May 4, 2013 at 11:59 pm #

    These look delicious! I can’t wait to make them for my fiance, who loves this kind of thing! Thanks for posting! :)

  2. Kath Torbet May 6, 2013 at 6:46 am #

    Can’t believe you posted on Star Wars day and didn’t use the joke….May the fourth be with you!

  3. Kath Torbet May 18, 2013 at 11:59 pm #

    I love this! So easy to make, but they have turned out so impressively! They’re off to a post-show party tomorrow, and I’m just going to wait for the compliments to flood in. 😀

  4. soulofspice May 19, 2013 at 7:29 pm #

    These look delicious!Love palmiers & love anything savoury!! Now why didn’t I think of your idea before :)

  5. thebestdressup May 22, 2013 at 3:50 am #

    ciao! i must try making this…they look just delicious.
    thebestdressup

    • fudgingood May 22, 2013 at 8:12 am #

      They are and they are ridiculously easy. Let me know how they turn out :)

  6. Kath Torbet January 31, 2014 at 8:43 am #

    So I’m going to a “bring a dish” party in Paris, City of culture in the land of cuisine; no pressure then! Happily, these were a hit. They’re now my “go to” dish!

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