Palmier, a buttery, crisp, puff pastry canape is called so because it resembles a palm leaf, among other things like elephant ears and French hearts. Though it is typically French, there are many versions to this easy-to-make short eat – the Italians, Germans, Spanish and even the Chinese have their own variants of palmiers and this one is mine 🙂 And when I say easy, I really mean it. I’m not going to get into the making of puff pastry now, but I am going to let the oven do it’s work while I brew my cuppa tea to enjoy this delicate snack with.
Leave the perfect hearts for the five star pastry chefs. In fact, it is these little aesthetic imperfections that makes being a home baker so very joyful, isn’t it? 🙂
- 1 sheet ready made puff pastry (Borg’s)
- 100 g cheddar, grated (the stronger the better)
- 8-10 black olives, pitted and chopped
- Fresh rosemary, 1 long or 2 short sprigs, chopped
- 1 egg, beaten
- After your frozen puff pastry sheet has been thawed for a reasonable amount of time, spread the grated cheese over it. Sprinkle the chopped olives and rosemary sprigs.
- Roll the top half of the sheet towards you till the middle of the pastry sheet. Now, roll the bottom end of the sheet towards the already rolled end of the sheet (you are now rolling away from you).
- Using a sharp knife, cut the prepared pastry into slices (1-2 inch thickness). if they remotely resemble hearts or elephant ears you are on the right track.
- Place the palmiers on a baking tray and refrigerate them for about 30 minutes. Preheat your oven at 200 C.
- Once the palmiers are chilled, glaze them with the beaten egg using a pastry brush.
- Bake them in the preheated oven for about 15-20 minutes until crisp and golden.
Note: Remember, always work on your puff pastry when it’s still very cold. Puff pastry is delicate and with heat, it becomes harder to work with.