Tuesday, 21 May 2013


Mr Redding is very fond of sweet palmiers - Wiki defines them thus: 'Palmiers are made from puff pastry, a laminated dough similar to the dough used for croissant, but without the yeast. Puff pastry is alternating layers of dough and melted butter. The puff pastry is rolled out, coated with sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is then cut into about 1/4" slices and baked. Usually it is rolled in sugar before baking.' Whilst being associated with France different varieties occur across Europe.
I quite like sweet palmiers but generally prefer savoury to sweet and was reminded of a palmier recipe that Delia had in her Christmas book that contained parma ham. Anyway, I had some wild garlic pesto left over and some shop bought puff pastry so I thought I would  experiment.

Making palmiers is all about the construction. Take a ready rolled sheet of puff pastry that is roughly square.  Spread with pesto ( ordinary is fine but I had made some delicious wild garlic pesto - take an ordinary recipe and substitute wild garlic and rocket for the basil), then line anchovies up in two lines roughly equidistant. Srinkle a generous handful of grated parmesan over the whole lot along with a good grind of black pepper. Starting at one side roll up tightly as if you were rolling a swiss roll until you get to the middle. Turn the pastry round and do the same with the other side. Wrap the resulting roll in cling film and rest in the fridge for at least 30 minutes.
Once the pastry has chilled pre-heat your oven to 220 degrees. Slice into approx. 50mm slices and place on a baking sheet covered in baking parchment, leaving lots of space between them. Bake for around 15 minutes until crisp, golden brown and bubbling.

These are a brilliat drinks nibbles and, having a little more body than many, enable two decent cocktails to be consumed before dinner. Enjoy.

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