Savoury Palmiers
These delicious pastry pinwheels make great appetisers for parties. This recipe makes a 'rough puff' pastry and a quick filling which is similar to a tapenade, topped with prosciutto and Parmesan.
...Ingredients
190 g unsalted butter, chilled in the freezer for 15 min
190 g plain flour
1 tsp sea salt
180 g cold water
For the filling
50 g baby spinach
4 tsp green pesto
2 tsp capers
1 garlic clove, peeled, stem removed, halved
0.5 Tbsp lemon juice
3 sprigs fresh thyme, destalked
50 g black olives, pitted
1 Tbsp olive oil
0.5 tsp ground black pepper
80 g Parmesan cheese
3-4 slices prosciutto, (optional)
Instructions
STEP 1/6
Line the baking trays with parchment paper
Assemble the Food Processor bowl onto the power unit
Fit the Coarse (4mm) Grating Disc, attach the lid and ensure it is locked into place
STEP 2/6
Grate chilled butter on speed 2 into the Food Processor bowl using the pusher
Remove the lid and the Coarse Grating Disc
Transfer the butter into a small bowl and set aside
STEP 3/6
Fit the Dough Tool to the Food Processor bowl
Transfer the grated butter back into the Food Processor bowl
Add flour and sea salt into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Pulse until roughly combined
Start the machine on speed 1
While the machine is running, gradually add cold water into the Food Processor bowl
Stop the machine once the water is added, be careful not to over mix the dough
Transfer the dough to a lightly floured work surface
Bring together gently with your hands
Wrap the dough in plastic wrap
Refrigerate for 1 hour
After an hour, remove the chilled dough from the fridge
Transfer to a lightly floured work surface
Roll out the dough into a rectangle
Fold one end of the pastry over by two thirds
Fold the remaining third over the top
Wrap the dough in plastic wrap
Refrigerate the dough for 30 minutes
Repeat the rolling, folding and chilling process once again
STEP 4/6
Clean the Food Processor bowl and fit the Knife Blade
Add spinach, pesto, capers, garlic, lemon juice, thyme, olives, oil and pepper into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Pulse until puréed
Scrape the sides of the bowl with a spatula if necessary
Transfer the mixture into a clean, small bowl and set aside
STEP 5/6
Clean the food processor bowl and fit the Fine (2mm) Grating Disc
Grate Parmesan on speed 2 into the Food Processor bowl using the pusher and set aside
Retrieve the chilled pastry from fridge
Transfer the pastry to a lightly floured work surface
Roll out into a 25 x 30 cm (10 x 12”) rectangle
Use a sharp knife to trim the pastry
Spread the filling from the small bowl evenly over the surface of the pastry
Top with prosciutto, so it is evenly covered
Sprinkle with ¾ of the grated Parmesan, reserve the rest for later
Roll up one of the longer sides of the pastry into the centre tightly, like a Swiss roll
Repeat the same with the other side so that 2 rolls meet in the centre
Transfer to the prepared baking tray
Cover with cling film
Transfer to a freezer for 10-15 minutes or until firm and sliceable
STEP 6/6
Line a work surface with a sheet of parchment paper
Remove the pastry from the freezer and place on the parchment paper
Using a very sharp knife, trim and discard each end of the pastry
Cut the remaining roll crosswise into approx. 1 cm (0.5”) slices
Transfer the slices to the prepared baking tray and space them 1” apart
Sprinkle the palmiers with the remaining grated cheese
Chill in the fridge for 10-15 minutes or until firm
To finish
Pre-heat the oven to 200ºC
Remove the chilled palmiers from the fridge
Bake at 200ºC for 10 minutes and then reduce the temperature to 190ºC
Remove the palmiers from the over and flip them over
Bake at 190ºC for a further 10-15 minutes or until golden
Remove from the oven
Transfer to a wire rack and let cool slightly
To serve
Serve warm
Savoury Palmiers
These delicious pastry pinwheels make great appetisers for parties. This recipe makes a 'rough puff' pastry and a quick filling which is similar to a tapenade, topped with prosciutto and Parmesan.
...Ingredients
190 g unsalted butter, chilled in the freezer for 15 min
190 g plain flour
1 tsp sea salt
180 g cold water
For the filling
50 g baby spinach
4 tsp green pesto
2 tsp capers
1 garlic clove, peeled, stem removed, halved
0.5 Tbsp lemon juice
3 sprigs fresh thyme, destalked
50 g black olives, pitted
1 Tbsp olive oil
0.5 tsp ground black pepper
80 g Parmesan cheese
3-4 slices prosciutto, (optional)
Instructions
STEP 1/6
Line the baking trays with parchment paper
Assemble the Food Processor bowl onto the power unit
Fit the Coarse (4mm) Grating Disc, attach the lid and ensure it is locked into place
STEP 2/6
Grate chilled butter on speed 2 into the Food Processor bowl using the pusher
Remove the lid and the Coarse Grating Disc
Transfer the butter into a small bowl and set aside
STEP 3/6
Fit the Dough Tool to the Food Processor bowl
Transfer the grated butter back into the Food Processor bowl
Add flour and sea salt into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Pulse until roughly combined
Start the machine on speed 1
While the machine is running, gradually add cold water into the Food Processor bowl
Stop the machine once the water is added, be careful not to over mix the dough
Transfer the dough to a lightly floured work surface
Bring together gently with your hands
Wrap the dough in plastic wrap
Refrigerate for 1 hour
After an hour, remove the chilled dough from the fridge
Transfer to a lightly floured work surface
Roll out the dough into a rectangle
Fold one end of the pastry over by two thirds
Fold the remaining third over the top
Wrap the dough in plastic wrap
Refrigerate the dough for 30 minutes
Repeat the rolling, folding and chilling process once again
STEP 4/6
Clean the Food Processor bowl and fit the Knife Blade
Add spinach, pesto, capers, garlic, lemon juice, thyme, olives, oil and pepper into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Pulse until puréed
Scrape the sides of the bowl with a spatula if necessary
Transfer the mixture into a clean, small bowl and set aside
STEP 5/6
Clean the food processor bowl and fit the Fine (2mm) Grating Disc
Grate Parmesan on speed 2 into the Food Processor bowl using the pusher and set aside
Retrieve the chilled pastry from fridge
Transfer the pastry to a lightly floured work surface
Roll out into a 25 x 30 cm (10 x 12”) rectangle
Use a sharp knife to trim the pastry
Spread the filling from the small bowl evenly over the surface of the pastry
Top with prosciutto, so it is evenly covered
Sprinkle with ¾ of the grated Parmesan, reserve the rest for later
Roll up one of the longer sides of the pastry into the centre tightly, like a Swiss roll
Repeat the same with the other side so that 2 rolls meet in the centre
Transfer to the prepared baking tray
Cover with cling film
Transfer to a freezer for 10-15 minutes or until firm and sliceable
STEP 6/6
Line a work surface with a sheet of parchment paper
Remove the pastry from the freezer and place on the parchment paper
Using a very sharp knife, trim and discard each end of the pastry
Cut the remaining roll crosswise into approx. 1 cm (0.5”) slices
Transfer the slices to the prepared baking tray and space them 1” apart
Sprinkle the palmiers with the remaining grated cheese
Chill in the fridge for 10-15 minutes or until firm
To finish
Pre-heat the oven to 200ºC
Remove the chilled palmiers from the fridge
Bake at 200ºC for 10 minutes and then reduce the temperature to 190ºC
Remove the palmiers from the over and flip them over
Bake at 190ºC for a further 10-15 minutes or until golden
Remove from the oven
Transfer to a wire rack and let cool slightly
To serve
Serve warm