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.
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
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
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
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
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
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
