Ingredients

• 190g Unsalted Butter
• 180g Water
• 1 Garlic Clove
• 3 sprigs Fresh Thyme
• 50g Black Olives
• 190g Plain Flour
• 1 teaspoon Sea Salt
• 50g Baby Spinach
• 4 teaspoons Pesto
• 2 teaspoons Capers
• ½ tablespoon Lemon Juice
• 1 tablespoon Olive Oil
• ½ teaspoon Black Pepper
• 80g Parmesan Cheese
• 4 slices Prosciutto

Tools

• Oven
• Parchment paper
• Cooling rack
• Plastic wrap
• Rolling pin
• Kenwood Chef
• Food processor attachment
• Small bowl
• Kenwood bowl - kenwood chef
• Lightly floured surface
• Lightly floured surface
• Baking tray - large
• Small bowl

Method

1. Line a clean baking tray with parchment paper
2. Assemble the Food Processor attachment to the machine
3. Fit the Coarse grating disc, attach the lid and ensure it is locked into place
4. Grate unsalted butter into the Food processor attachment
5. Transfer content of Food processor attachment to small bowl then set aside
6. Attach K Beater
7. Add plain flour and sea salt to the Kenwood Bowl
8. Transfer content of small bowl to Kenwood Bowl
9. Mix with splashguard fitted until combined - 30 sec, Speed 1
10. Add water to the Kenwood Bowl gradually while machine is running
11. Transfer dough to lightly floured surface
12. Knead gently until smooth
13. Wrap with plastic wrap
14. Refrigerate - 1 hr
15. Retrieve the chilled dough from the fridge
16. Transfer dough to lightly floured surface
17. Roll out into a rectangle
18. Fold one end of the pastry by two thirds
19. Fold the remaining third over the top
20. Wrap with plastic wrap
21. Refrigerate - 30 min
22. Repeat the rolling and folding process
23. Refrigerate - 30 min
24. Clean the Food Processor attachment and fit the Knife blade
25. Add baby spinach, pesto, capers, garlic clove, lemon juice, fresh thyme, black olives, olive oil and black pepper to the Food processor attachment
26. Attach the lid and ensure it is locked into place
27. Pulse until smooth then scrape bowl
28. Transfer mixture to small bowl then set aside
29. Clean the Food Processor attachment
30. Fit the Fine grating disc, attach the lid and ensure it is locked into place
31. Grate parmesan cheese into the Food processor attachment
32. Remove the attachment from the machine and set aside
33. Retrieve the chilled pastry from the fridge
34. Transfer pastry to lightly floured surface
35. Roll out into a rectangle and trim the edges
36. Transfer content of small bowl to pastry
37. Top with prosciutto
38. Transfer three quarters of parmesan to pastry
39. Roll the dough into the centre, starting from one of the longer sides
40. Repeat the same with the other side of the dough so that two rolls meet in the centre
41. Transfer shaped dough to baking tray
42. Cover with plastic wrap
43. Chill in freezer until firm - 15 min
44. Remove the baking tray from the freezer
45. Transfer shaped dough to lightly floured surface
46. Using a very sharp knife, trim the ends
47. Cut the roll crosswise into slices until approx. 1.5cm thick
48. Sprinkle shaped dough with parmesan
49. Place the palmiers on the baking tray
50. Chill in fridge until firm - 15 min
51. Pre-heat oven - 200°C
52. Remove the palmiers from the fridge
53. Bake then reduce heat - 10 min, 200°C
54. Remove the palmiers from the oven and flip over
55. Bake until light golden - 10 min, 190°C
56. Remove from oven
57. Turn out onto cooling rack
58. Let cool slightly
59. Serve

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