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
How to make Sun Dried Tomato Palmiers for your next party!
- 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
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.
Spread the cream cheese and sun dried tomato mixture all over the pastry sheet.
Roll the sheet from both short sides towards the centre, to obtain something similar to a double Swiss roll.
Bake in a pre-heated oven at 200°C – 390°F for 15 to 20 minutes, or until puffed and golden brown.
Serve warm or at room temperature.