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How to make Parmesan and olive palmiers

Yield = 24
Prep time: 0:10
Cook time: 0:18
Total time: 0:28

Ingredients

  • 2 sheets frozen puff pastry, partially thawed
  • 1 1/2 tablespoons black olive tapenade
  • 1/3 cup finely grated parmesan
  • 6 anchovies, finely chopped

Method

  • Step 1 Preheat the oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
  • Step 2 Place 1 pastry sheet on a flat surface. Spread lightly with 3 teaspoons tapenade. Sprinkle evenly with half the parmesan and anchovy. Starting from 1 long side, roll up pastry tightly, until you reach the centre. Repeat with the opposite side to meet in the middle.
  • Step 3 Using a small, sharp knife, cut pastry into 1cm-thick slices. Place, cut-side down, on prepared tray. Repeat with remaining pastry sheet, tapenade, parmesan and chopped anchovy.
  • Step 4 Bake for 18 minutes or until golden and puffed. Serve warm or transfer to a wire rack to cool.