I love puff pastry and I love pesto so I decided to put the two together and make some palmiers. I tried out two fillings – smoked aubergine pesto and black olive tapenade.
1 roll of ready made puff pastry
100g black olive tapenade
100g Sacla aubergine pesto
4 Tbsp grated Pecorino cheese
Remove the pastry from the fridge about 10 minutes before using. Unroll the pastry onto a piece of clingfilm – it should be about long and 25cm wide.
Lightly mark the centre point of the long side of the pastry. Spread the pesto/tapenade evenly over the whole piece of pastry – try not to get too much of the oil onto the pastry, more of the paste itself.
Sprinkle the cheese evenly over the filling.
One at a time, from each short edge, carefuly roll up the pastry to the centrepoint – the two rolls should meet in the middle and be of equal size.
Carefully wrap the entire double roll in clingfilm and place in the freezer for 30 minutes.
When ready to bake, pre-heat the oven to 200C and remove the pastry roll from the freezer. Slice in 1/2cm thick slices and lay the slices out on an ungreased baking sheet, leaving space in between for expansion.
Bake in the pre-heated oven for about 10-15 minutes or until puffy and golden. Serve hot with drinks.