Quick & Easy

Cream cheese and olive palmiers

32 Item



1.Finely chop olives. Combine olives in small bowl with cheese and juice.
2.Spread half the filling on one sheet of pastry; fold two opposite sides of the pastry inward to meet in the middle, flatten slightly. Fold each side in half again to meet in the middle; press gently to flatten. Roll each side of folded pastry into the centre; flatten slightly. Repeat with remaining sheet of pastry and filling. Enclose separately in plastic wrap; refrigerate 1 hour.
3.Preheat oven to 240°C (220°C fan-forced). Oil oven trays.
4.Cut pastry rolls into 1.5cm (½-inch) slices. Place on trays about 1.5cm (½ inch) apart.
5.Bake palmiers about 12 minutes or until browned lightly.

Filling can be made a day ahead. Cover; refrigerate until required. Palmiers, flat, flaky, palm-shaped French pastries, are traditionally made as a sweet with caramelised sugar. We have come up with this savoury version.


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