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Parmesan and Sage Palmiers
My husband’s office at work have recently started having a monthly bake-off… although, I gather that there are not really any winners or losers, they do pick a theme. Fed up of just eating the entries, he decided to contribute, so when told me the theme was cheese, he asked for a suggestion.
While he is not exactly without some skill in the kitchen, when it comes to baking, his experience is somewhat lacking. I knew that whatever I suggested has to be easy to make, easy to transport, and easy to share. Palmiers!
Palmiers are a versatile little canapé, and can be either sweet or savoury.
Parmesan Palmiers
Ingredients
- 1 tablespoon Olive Oil
- handful Fresh Sage leaves
- 320g Ready Made Puff Pastry
- 80g Grated Parmesan
- 1 Small Free-range Egg
Directions
1. | Heat the oil in a frying pan, and toss in the sage leaves. Fry until crisp then remove with a slotted spoon and leave to drain on some kitchen paper |
2. | Roll out the pastry onto a lightly floured surface until it measures 20cm/8" x 30cm/12" |
3. | Sprinkle the sage leaves over the pastry, then the parmesan. Season with a little black pepper |
4. | With the long side of the pastry facing you, roll it away from you into the middle |
5. | Swivel the pastry so that the opposite side now faces you, and roll into the middle to join the other side |
6. | Brush the rolled pastry with egg wash, then turn so that the rolled ends face downwards. Brush with an egg wash, and place on a baking sheet, cover loosely with cling film and chill for 30 minutes |
7. | Pre-heat the oven to Gas Mark 6 / 200°C / 400°F |
8. | Brush the pastry once again with the egg wash. using a sharp knife, cut the pastry into slices about 2cm thick |
9. | Place the slices on a lined baking sheet and bake for 10-12 minutes or until the pastry has puffed up and is golden brown |
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