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    Canapes - Palmiers

    Uploaded by

    Wendy Jackson
    This recipe calls for making palmiers, or puff pastry rolls, with a sun-dried tomato pesto filling and parmesan cheese. The ingredients include puff pastry, sun-dried tomatoes, garlic, olive oil, parmesan, and an egg wash. The puff pastry is rolled out, spread with the pesto, rolled up, chilled, sliced, baked until crisp, and topped with additional parmesan.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd

    Canapes - Palmiers

    Uploaded by

    Wendy Jackson
    69 views1 page
    This recipe calls for making palmiers, or puff pastry rolls, with a sun-dried tomato pesto filling and parmesan cheese. The ingredients include puff pastry, sun-dried tomatoes, garlic, olive oil, parmesan, and an egg wash. The puff pastry is rolled out, spread with the pesto, rolled up, chilled, sliced, baked until crisp, and topped with additional parmesan.

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    © Attribution Non-Commercial (BY-NC)

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    This recipe calls for making palmiers, or puff pastry rolls, with a sun-dried tomato pesto filling and parmesan cheese. The ingredients include puff pastry, sun-dried tomatoes, garlic, olive oil, parmesan, and an egg wash. The puff pastry is rolled out, spread with the pesto, rolled up, chilled, sliced, baked until crisp, and topped with additional parmesan.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    69 views1 page

    Canapes - Palmiers

    Uploaded by

    Wendy Jackson
    This recipe calls for making palmiers, or puff pastry rolls, with a sun-dried tomato pesto filling and parmesan cheese. The ingredients include puff pastry, sun-dried tomatoes, garlic, olive oil, parmesan, and an egg wash. The puff pastry is rolled out, spread with the pesto, rolled up, chilled, sliced, baked until crisp, and topped with additional parmesan.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
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    Parmesan and anchovy palmiers Puff pastry Sun dried tomatoes in oil Garlic clove crushed Sun-dried tomato

    oil Parmesan Cheese grated Egg yolk beaten with 1tbsp water 125g 3 2tsp 2 tbsp 1 250g 6 1 1tbsp 4tbsp

    Method 1. Preheat oven to 200C 2. For pesto mix tomatoes, garlic , oil and 2/3 of the parmesan until well combined. 3. Roll out pastry 15cm square and trim the uneven edges with a sharp knife. 4. Spread pesto evenly over the pastry. 5. Sprinkle with pepper and the parmesan. 6. Roll up ends tightly to meat in the middle of the pastry. 7. Refrigerate until firm. About 20 minutes. 8. Brush with the beaten egg on all sides. 9. Cut across the roll into 1cm thick slices. Place the slices on a oiled baking sheet. 10. Bake until crisp and golden. About 10 minutes. 11. Remove from the oven and immediately sprinkle the remaining parmesan over the top of the cooked palmiers. 12. Cool on a wire rack.

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