Recipe of Any-night-of-the-week Mini Palmiers
date: 2020-10-27T11:12:38.577Z
image: https://img-global.cpcdn.com/recipes/5039361422786560/751x532cq70/mini-palmiers-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/5039361422786560/751x532cq70/mini-palmiers-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/5039361422786560/751x532cq70/mini-palmiers-recipe-main-photo.jpg
author: Ruby Briggs
ratingvalue: 4.7
reviewcount: 28124
recipeingredient:
- "1 packages readytoroll shortcrust pastry" - "1 cup black olive tapenade see my recipe Italian Scottish Oatcakes which is attached to the cover photo if this recipe" - "4 tbsp store bought basil pesto sauce" - "1/2 cup finely grated Parmigiano Reggiano"
recipeinstructions:
- "Take the pastry out of the fridge twenty minutes before you make these." - "Cut the pastry in half down the longer side" - "Put one half aside, then roll the other half out to 20 by 6 inch rectangle." - "Use a palette knife to spread the olive tapenade all over the pastry." - "Turn up the two long edges and tuck them under a little bit." - "Roll both sides into the middle." - "Cut in half to make two shorter sausage shaped rolls. Wrap both of them in plastic wrap (firmly enough to keep their shape) and slide them onto a baking sheet and refridgerate for thirty minutes to an hour." - "Do the same with the other half of the pastry, but spread it with the pesto, then sprinkle on the parmesan cheese all over before rolling, wrapping and refridgerating in the same way as the tapenade rolls." - "Preheat the oven to 200 C." - "Take two rolls out of the fridge, unwrap them and use a sharp serrated knife to cut them into 1cm/ half inch slices and place them, slightly spaced apart and bake for 15-20 minutes (you may wish to turn the tapenade palmiers over for the last 5 minutes)" - "Take them out of the oven and allow them to cool for a minute or two before using a fish-slice to gently take them off the baking sheet and placing them on a serving dish." - "Do the same with the other two rolls." - "Makes approximately 80 mini palmiers." - "Serve warm or at room temperature. Store in an air-tight container (if they last that long!)"
categories:
- Recipe
tags:
- mini - palmiers
katakunci: mini palmiers
nutrition: 274 calories
recipecuisine: American
preptime: "PT15M"
cooktime: "PT34M"
recipeyield: "2"
recipecategory: Dinner
---
Place the crushed garlic, parsley and anchovies on a chopping. Mini Palmiers Savoury fancies from France, which are perfect with drinks. Crisp, buttery, light as a pillow. these little beauties are to die for. I first tasted them in Madrid, where no bakery is ever without a stack of palmiers (French for 'palm tree') in the window, and took to buying one on my way into uni there every morning.
Mini Palmiers is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It's simple, it's quick, it tastes yummy. Mini Palmiers is something which I have loved my whole life. They're fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have mini palmiers using 4 ingredients and 14 steps. Here is how you cook that.
##### The ingredients needed to make Mini Palmiers:
1. Prepare 1 packages ready-to-roll shortcrust pastry 1. Prepare 1 cup black olive tapenade (see my recipe 'Italian Scottish Oatcakes' which is attached to the cover photo if this recipe) 1. Prepare 4 tbsp store bought basil pesto sauce 1. Get 1/2 cup finely grated Parmigiano Reggiano
Palmiers have always been part of my life. In fact, they are something in my blood because my dad makes them every other day, if not everyday. And to me, he is the best cook in the world! I did not make the pastry.
##### Steps to make Mini Palmiers:
1. Take the pastry out of the fridge twenty minutes before you make these. 1. Cut the pastry in half down the longer side 1. Put one half aside, then roll the other half out to 20 by 6 inch rectangle. 1. Use a palette knife to spread the olive tapenade all over the pastry. 1. Turn up the two long edges and tuck them under a little bit. 1. Roll both sides into the middle. 1. Cut in half to make two shorter sausage shaped rolls. Wrap both of them in plastic wrap (firmly enough to keep their shape) and slide them onto a baking sheet and refridgerate for thirty minutes to an hour. 1. Do the same with the other half of the pastry, but spread it with the pesto, then sprinkle on the parmesan cheese all over before rolling, wrapping and refridgerating in the same way as the tapenade rolls. 1. Preheat the oven to 200 C. 1. Take two rolls out of the fridge, unwrap them and use a sharp serrated knife to cut them into 1cm/ half inch slices and place them, slightly spaced apart and bake for 15-20 minutes (you may wish to turn the tapenade palmiers over for the last 5 minutes) 1. Take them out of the oven and allow them to cool for a minute or two before using a fish-slice to gently take them off the baking sheet and placing them on a serving dish. 1. Do the same with the other two rolls. 1. Makes approximately 80 mini palmiers. 1. Serve warm or at room temperature. Store in an air-tight container (if they last that long!)
And to me, he is the best cook in the world! I did not make the pastry. It was supermarket-bought pastry (finest one though). Palmiers are made with nothing more than a sheet of puff pastry and some sugar. If you've made yourself some homemade puff pastry, palmiers are an excellent way to show off your baking skills.
So that's going to wrap it up with this exceptional food mini palmiers recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/5039361422786560/751x532cq70/mini-palmiers-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/5039361422786560/751x532cq70/mini-palmiers-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/5039361422786560/751x532cq70/mini-palmiers-recipe-main-photo.jpg
author: Ruby Briggs
ratingvalue: 4.7
reviewcount: 28124
recipeingredient:
- "1 packages readytoroll shortcrust pastry" - "1 cup black olive tapenade see my recipe Italian Scottish Oatcakes which is attached to the cover photo if this recipe" - "4 tbsp store bought basil pesto sauce" - "1/2 cup finely grated Parmigiano Reggiano"
recipeinstructions:
- "Take the pastry out of the fridge twenty minutes before you make these." - "Cut the pastry in half down the longer side" - "Put one half aside, then roll the other half out to 20 by 6 inch rectangle." - "Use a palette knife to spread the olive tapenade all over the pastry." - "Turn up the two long edges and tuck them under a little bit." - "Roll both sides into the middle." - "Cut in half to make two shorter sausage shaped rolls. Wrap both of them in plastic wrap (firmly enough to keep their shape) and slide them onto a baking sheet and refridgerate for thirty minutes to an hour." - "Do the same with the other half of the pastry, but spread it with the pesto, then sprinkle on the parmesan cheese all over before rolling, wrapping and refridgerating in the same way as the tapenade rolls." - "Preheat the oven to 200 C." - "Take two rolls out of the fridge, unwrap them and use a sharp serrated knife to cut them into 1cm/ half inch slices and place them, slightly spaced apart and bake for 15-20 minutes (you may wish to turn the tapenade palmiers over for the last 5 minutes)" - "Take them out of the oven and allow them to cool for a minute or two before using a fish-slice to gently take them off the baking sheet and placing them on a serving dish." - "Do the same with the other two rolls." - "Makes approximately 80 mini palmiers." - "Serve warm or at room temperature. Store in an air-tight container (if they last that long!)"
categories:
- Recipe
tags:
- mini - palmiers
katakunci: mini palmiers
nutrition: 274 calories
recipecuisine: American
preptime: "PT15M"
cooktime: "PT34M"
recipeyield: "2"
recipecategory: Dinner
---
Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, mini palmiers. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Place the crushed garlic, parsley and anchovies on a chopping. Mini Palmiers Savoury fancies from France, which are perfect with drinks. Crisp, buttery, light as a pillow. these little beauties are to die for. I first tasted them in Madrid, where no bakery is ever without a stack of palmiers (French for 'palm tree') in the window, and took to buying one on my way into uni there every morning.
Mini Palmiers is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It's simple, it's quick, it tastes yummy. Mini Palmiers is something which I have loved my whole life. They're fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have mini palmiers using 4 ingredients and 14 steps. Here is how you cook that.
##### The ingredients needed to make Mini Palmiers:
1. Prepare 1 packages ready-to-roll shortcrust pastry 1. Prepare 1 cup black olive tapenade (see my recipe 'Italian Scottish Oatcakes' which is attached to the cover photo if this recipe) 1. Prepare 4 tbsp store bought basil pesto sauce 1. Get 1/2 cup finely grated Parmigiano Reggiano
Palmiers have always been part of my life. In fact, they are something in my blood because my dad makes them every other day, if not everyday. And to me, he is the best cook in the world! I did not make the pastry.
##### Steps to make Mini Palmiers:
1. Take the pastry out of the fridge twenty minutes before you make these. 1. Cut the pastry in half down the longer side 1. Put one half aside, then roll the other half out to 20 by 6 inch rectangle. 1. Use a palette knife to spread the olive tapenade all over the pastry. 1. Turn up the two long edges and tuck them under a little bit. 1. Roll both sides into the middle. 1. Cut in half to make two shorter sausage shaped rolls. Wrap both of them in plastic wrap (firmly enough to keep their shape) and slide them onto a baking sheet and refridgerate for thirty minutes to an hour. 1. Do the same with the other half of the pastry, but spread it with the pesto, then sprinkle on the parmesan cheese all over before rolling, wrapping and refridgerating in the same way as the tapenade rolls. 1. Preheat the oven to 200 C. 1. Take two rolls out of the fridge, unwrap them and use a sharp serrated knife to cut them into 1cm/ half inch slices and place them, slightly spaced apart and bake for 15-20 minutes (you may wish to turn the tapenade palmiers over for the last 5 minutes) 1. Take them out of the oven and allow them to cool for a minute or two before using a fish-slice to gently take them off the baking sheet and placing them on a serving dish. 1. Do the same with the other two rolls. 1. Makes approximately 80 mini palmiers. 1. Serve warm or at room temperature. Store in an air-tight container (if they last that long!)
And to me, he is the best cook in the world! I did not make the pastry. It was supermarket-bought pastry (finest one though). Palmiers are made with nothing more than a sheet of puff pastry and some sugar. If you've made yourself some homemade puff pastry, palmiers are an excellent way to show off your baking skills.
So that's going to wrap it up with this exceptional food mini palmiers recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
