SUN DRIED TOMATO PALMIERS

Sun Dried Tomato Palmiers

Palmiers, also known as Elephant Ears, are usually sweet pastries, but I love little savoury treats for parties… they are the ones I usually turn to, since I don’t have much of a sweet tooth.  These were no exception: yummy and very easy to make.  And they also looked quite pretty, which doesn’t hurt, especially if you want to serve them at a party.  My only recommandation is that you make them the same day of the party as they are best eaten fresh… if you keep them too long, they go soft and there’s nothing worse than soggy puff pastry!  Needless to say… there were none left at the end of the day, so we did not have to worry about leftovers!  Enjoy!

Sun Dried Tomato Palmiers

SUN DRIED TOMATO PALMIERS
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Cuisine: Italian
Serves: makes 18 to 20
Ingredients
  • 2.5 sheets of puff pastry, thawed
  • 125 gms – 4.4 oz. light cream cheese, at room temperature
  • 90 gms – 3 oz. sun dried tomato paste (or sun dried tomatoes – blended)
Instructions
  1. Blend together the cream cheese and sun dried tomato paste and keep it aside.
  2. Attach the puff pastry sheets by pressing with your fingers on the junctures. You need to create a “long single sheet” of pastry, like in the photos.
  3. Spread the cream cheese and sun dried tomato mixture all over the pastry sheet.
  4. Roll the sheet from both short sides towards the centre, to obtain something similar to a double Swiss roll.
  5. Slice 2.5 cm – 1 inch slices and put them on a tray covered with baking paper.
  6. Bake in a pre-heated oven at 200°C – 390°F for 15 to 20 minutes, or until puffed and golden brown.
  7. Serve warm or at room temperature.

Sun Dried Tomato Palmiers

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