Recipe

Palmiers

by Ursula Ferrigno

Puff pastry swirls with a trio of savoury fillings

Ingredients

For the pastry:
250g puff pastry
1 egg yolk, beaten with 1 tbsp water

For the honey, mustard and prosciutto filling:
2 tsp creamy Dijon mustard
4 tsp runny honey
75g sliced prosciutto
3 tbsp grated parmesan cheese

For the parmesan and anchovy filling:
50g drained anchovy fillets from a jar, finely chopped
2 tbsp grated parmesan cheese

For the olive, caper and parsley pesto:
60g black olives, chopped finely
20g capers, rinsed and chopped finely
2 tbsp parsley, chopped
1 garlic clove, crushed
3 tbsp grated parmesan cheese

Method

Preheat the oven to 200C. Roll the pastry to a 15cm x 35cm rectangle. Trim the uneven edges with a sharp knife.

For honey, mustard and prosciutto palmiers, combine the mustard and honey and spread evenly over the pastry. Cover with the sliced prosciutto and 2 tbsp parmesan. Sprinkle over the remaining parmesan when cooked but still hot from the oven.

If using the parmesan and anchovy filling, spread the anchovies evenly over the pastry and sprinkle with ½ tsp black pepper and the parmesan.

For the pesto filling, mix the olives, capers, parsley, garlic and 2 tbsp of the parmesan cheese until well combined. Sprinkle over the remaining parmesan when cooked but still hot from the oven.

To make the palmiers, roll up the long ends tightly to meet in the middle of the pastry. Refrigerate until firm—approx 20 mins. Brush with the beaten egg on all sides, then cut across into 1cm thick slices.

Place the slices on an oiled baking sheet and bake for approx 10 mins until crisp and golden. Sprinkle over the remaining parmesan when hot from the oven. Cool on a wire rack. Serve warm or at room temperature.

Recipe: Ursula Ferrigno