Serves: Makes about 32
If you’ve made the tapenade why not try making these lovely palmiers as well. They are the perfect thing to serve at a drinks party.
- 375g sheet puff pastry
- 6 tablespoons tapenade (see my recipe in the Starter section)
- Unroll the pastry, keeping it on its sheet of paper. With the long side in front of you spread the tapenade evenly over the pastry.
- Working with the long side nearest you, roll up the pastry to the halfway point. Try and keep the roll as tight as possible. Repeat the rolling with the furthest edge, bringing it down to the centre to meet the first roll. Place on a tray and refrigerate for 30 minutes. Heat the oven to 200˚c, fan oven 180˚c, mark 6.
- Cut the roll into 1cm thick slices and lay flat on a baking sheet, leaving a decent gap between them to allow for expansion. Bake for 15-20 minutes until puffed and golden. Transfer to a wire rack to cool. Store in an airtight container.