Ingredients

• 500g Jus-Rol™ All Butter puff pastry thawed
• 150g tapenade
• Beaten egg to glaze

Equipment required

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

Techniques Used

• How to Make Palmiers (Elephant Ears)
  X

  How to Make Palmiers (Elephant Ears)

  

  Jus-Rol™ Frozen Puff pastry Sheets are perfect for this classic recipe – however if you are using Jus-Rol™ Frozen Puff pastry in block form roll out as described in the ‘Rolling out Puff Pastry’ section to an oblong shape approx. 3-4 mm deep.

  • 1. Unroll the defrosted pastry sheet and lightly brush with beaten egg.
    2. Lightly sprinkle surface with the grated cheese , sugar or whatever you are using for flavour.
    3. Lightly mark the width of the pastry into thirds at one end and fold over one long side to meet the nearest ‘third marker’.
    4. Repeat with opposite side of pastry sheet.
    5. Now fold in both these sides again to the same width as the first fold.
    6. Lightly brush with beaten egg and sprinkle again with cheese.
    7. Finally fold one long side over onto the opposite side so that you end up with one long, narrow shape.
    8. With a sharp knife slice the pastry at an angle into 1 cm / 1/2″ lengths.
    9. Lay these cut side down on a lined baking sheet and brush lightly with beaten egg before baking.
• How to Roll Puff Pastry
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  How to Roll Puff Pastry

  1. For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
  2. Place pastry dough on surface and lightly dust it and the rolling pin with flour.
  3. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
  4. Then turn the dough a quarter turn.
  5. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
  6. When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
  7. Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
  8. To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
  9. Press stack lightly together with fingers.
  10. Then roll out as before.