Walnut-Olive Palmiers – TeaTime Magazine




Walnut-Olive Palmiers

These savory Walnut-Olive Palmiers are a tasty combination of flaky puff pastry, Sicilian green olives, toasted walnuts, fresh thyme, and fontina cheese. Pictured with Dilled Orange-Salmon Canapés (left) and Cucumber Canapés (right).

Walnut-Olive Palmiers

  • 1 sheet frozen puff pastry
  • ⅓ cup finely chopped Sicilian green olives
  • ¼ cup finely chopped toasted walnuts
  • 1 tablespoon fresh thyme leaves
  • ½ cup shredded fontina cheese
  • ⅛ teaspoon ground black pepper
  • 1 large egg
  • 1 tablespoon water
  • 3 tablespoons Creole mustard
  • 1 tablespoon honey
  • Garnish: fresh thyme sprigs
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. Let puff pastry sheet thaw until it is pliable but retains some firmness. (It will be easier to roll up this way.) Place on a work surface, and sprinkle with olives, walnuts, thyme, cheese, and pepper, leaving a 1-inch border around edges of pastry sheet.
  4. Beginning at one short end, roll up firmly, encasing ingredients. Using a serrated knife, cut roll into ½-inch slices. Place slices 2 inches apart on prepared baking sheet.
  5. In a small bowl, combine egg and water, whisking well. Brush tops of slices with egg wash.
  6. Bake until golden brown, 13 to 15 minutes.
  7. In a small bowl, combine mustard and honey, stirring to blend. Brush warm pastries with glaze.
  8. Garnish each with a fresh thyme sprig, if desired.
  9. Serve warm.

Make-Ahead Tip: Puff-pastry roll can be made earlier in the day, wrapped in plastic wrap, and refrigerated until shortly before serving. Slice before baking.

3.5.3226

From TeaTime January/February 2015

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