Recipe Card

Professional Tapenade Palmiers

Ingredients

  1. Preheat oven to 220°C/425°F/Gas Mark 7.
  2. Defrost pastry sheet, trim edges with a sharp knife then cut in half to get 2 rectangles of approx. 20 x 30cm each.
  3. Spread half the tapenade over one pastry piece, fold in the long edges by approx. 2cm, continue to do this two more times. Brush pastry with beaten egg then press the two sides together to give a long ‘roll’. Wrap in cling film and chill in fridge. Repeat with the second half of the pastry.
  4. With a sharp knife, cut the rolls slightly on the diagonal into approx. 18 slices per roll, lay cut side up on baking sheet and glaze outer edges with beaten egg. Bake for 10-12 minutes until golden brown and risen, serve warm.

Equipment required

  • Palette Knife
  • Baking paper
  • Pastry Brush
  • Sharp knife
  • Baking Sheet

Method

  1. Preheat oven to 220°C/425°F/Gas Mark 7.
  2. Defrost pastry sheet, trim edges with a sharp knife then cut in half to get 2 rectangles of approx. 20 x 30cm each.
  3. Spread half the tapenade over one pastry piece, fold in the long edges by approx. 2cm, continue to do this two more times. Brush pastry with beaten egg then press the two sides together to give a long ‘roll’. Wrap in cling film and chill in fridge. Repeat with the second half of the pastry.
  4. With a sharp knife, cut the rolls slightly on the diagonal into approx. 18 slices per roll, lay cut side up on baking sheet and glaze outer edges with beaten egg. Bake for 10-12 minutes until golden brown and risen, serve warm.