Green Olive Pesto Palmiers

"I invented this recipe to serve with my Smoky Capsicum Dip, which I'm yet to post. Very nice and elegant version of chip 'n dip. Makes lots!"
 
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Ready In:
45mins
Ingredients:
5
Serves:
50
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ingredients

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directions

  • Preheat oven to 200°C Line a baking tray with non-stick baking paper.
  • Process the cashews until small pieces in a food processor.
  • Drain the olives and process with the cashews, add the oil to make a nice spreadable consistency. You can add more oil if you want a smoother pesto but I like it a bit chunky.
  • Spread 1/5 of the pesto onto a sheet of pastry. Sprinkle with parmesan cheese.
  • Roll one half of the pastry into the middle, then roll the other half into the middle to meet it. Wrap with clingwrap and refrigerate while you prepare the other palmier logs.
  • After chilling the logs well, slice the logs into thin slices (1/2-1cm).
  • Place pastry slices, cut-side up, on prepared tray, allowing room for spreading.
  • Brush with egg wash or milk.
  • Bake in preheated oven for 10 minutes. Remove from oven. Turn palmiers over, brush again, and bake for a further 4-5 minutes or until golden brown and puffed. Remove from oven. Serve warm or at room temperature (better warm in my opinion!).
  • Notes & tips.
  • You can prepare this recipe to the end of step 7 up to 1 day ahead. Cover and store in the fridge. Continue from step 4 up to 3 hours ahead.
  • Transport tip: Transport cooked palmiers in an airtight container. At destination, preheat oven to 180°C Place palmiers on a baking tray and cook in oven for 5 minutes or until warmed through.

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RECIPE SUBMITTED BY

I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
 
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