Tuesday, 18 January 2011

Petite Palmiers

Petite Palmiers with Tomatoes Basil and Parmigiano 
adapted from Lorraine Pascale's "Baking Made Easy" 

1 roll ready-made puff pastry 
1 can chopped tomatoes, drained and mashed 
few sprigs fresh basil, roughly shredded 
a handful grated parmigiano 
black pepper 
1 egg, lightly beaten 

Put the puff pastry on a well-floured surface. 
Roll the pastry out into a rectangle. 
Spread the tomatoes over the puff pastry and sprinkle over the parmigiano and basil and a little black pepper. 
With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. 
Carefully lift into a large baking tray and put in the fridge for at least 30 minutes to chill and harden. 

Preheat the oven to 200C. 
Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm thick pieces. 
Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown. 
Remove the palmiers from the oven and leave to cool on the baking tray before serving.