Sun-Dried Tomato and Rosemary Palmiers

Super-quick canapes or an easy picnic snack.

Recipe courtesy Lorraine Pascale
Show: Simply Baking Episode: Speed Baking
TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: 30 min
Cook: 15 min
 
YIELD: 25 to 30 palmiers
LEVEL: Easy

ingredients

  • Few sprigs of fresh rosemary, leaves only, finely chopped
  • 1 egg, lightly beaten
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Directions

Put the puff pastry on a well-floured counter and bash it with a rolling pin. Usually we need to be quite delicate with puff pastry, as it needs to puff up a lot, but for palmiers it needs to puff up only a little. Roll the pastry out into a rectangle about 12 by 14in (30 by 35cm) and 1/8in (3mm) thick. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.

With the shortest end facing you, take both long edges of the pastry and roll them toward each other to meet in the middle. Brush a little egg down the center to stick the two halves together. Carefully lift onto a large baking sheet, making sure it will fit in your refrigerator first, and put in the refrigerator for at least 30 minutes to chill and harden.

Preheat the oven to 400 degrees F (200 degrees C).

Remove the roll from the refrigerator and, using a very sharp knife, slice it into 1/2in (1cm) thick pieces. Lay each piece on the baking sheet and brush well with the beaten egg, then bake in the oven for 10 to 15 minutes until puffed up, crisp, and golden.

Remove the palmiers from the oven and let cool on the baking sheet. To serve, pile them high on a plate. These are great little canapes for waiting guests.

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5

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  • on January 08, 2014

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    Made this tonight and took to my parents. I did add a little garlic. We ate them as almost like croutons with split pea soup. They are quick, easy and very tasty. I will make many versions of this. I have loved every recipe of Lorraine's that I have made. I hope there will be more episodes.

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  • on November 04, 2013

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    Just fabulous! Beautiful as they are delicious. Look so elegant & are year round: made them for summer picnics & will add them to my holiday round up since they were such a hit in the warmer weather. Tried many variations with fresh & dried herbs, sun-dried tomatoes & drained marinated chopped artichoke hearts. Really fun to bring to a potluck.

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  • on June 23, 2012

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    I made these and did a mix of chevre and bleu cheese with the sun dried tomatoes and they were scrumptious. Also tried Gruyere and stone ground Dijon mustard! Especially nice with a bold red wine.

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