Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mini palmiers. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mini Palmiers is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Mini Palmiers is something which I have loved my entire life.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook mini palmiers using 4 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Mini Palmiers:
- Make ready 1 packages ready-to-roll shortcrust pastry
- Take 1 cup black olive tapenade (see my recipe 'Italian Scottish Oatcakes' which is attached to the cover photo if this recipe)
- Prepare 4 tbsp store bought basil pesto sauce
- Make ready 1/2 cup finely grated Parmigiano Reggiano
Sugar Bowl Bakery Mini Palmiers are made with real butter and no artificial flavors. With Sugar Bowl Bakery, every bite is just right! Comprehensive nutrition resource for Signature select Mini Palmiers. Learn about the number of calories and nutritional and diet information for Signature select Mini Palmiers.
Instructions to make Mini Palmiers:
- Take the pastry out of the fridge twenty minutes before you make these.
- Cut the pastry in half down the longer side
- Put one half aside, then roll the other half out to 20 by 6 inch rectangle.
- Use a palette knife to spread the olive tapenade all over the pastry.
- Turn up the two long edges and tuck them under a little bit.
- Roll both sides into the middle.
- Cut in half to make two shorter sausage shaped rolls. Wrap both of them in plastic wrap (firmly enough to keep their shape) and slide them onto a baking sheet and refridgerate for thirty minutes to an hour.
- Do the same with the other half of the pastry, but spread it with the pesto, then sprinkle on the parmesan cheese all over before rolling, wrapping and refridgerating in the same way as the tapenade rolls.
- Preheat the oven to 200 C.
- Take two rolls out of the fridge, unwrap them and use a sharp serrated knife to cut them into 1cm/ half inch slices and place them, slightly spaced apart and bake for 15-20 minutes (you may wish to turn the tapenade palmiers over for the last 5 minutes)
- Take them out of the oven and allow them to cool for a minute or two before using a fish-slice to gently take them off the baking sheet and placing them on a serving dish.
- Do the same with the other two rolls.
- Makes approximately 80 mini palmiers.
- Serve warm or at room temperature. Store in an air-tight container (if they last that long!)
Sugar Bowl Bakery is a wonderful example of The American Dream. Family-owned and operated, Sugar Bowl Bakery is one of the largest minority-owned bakeries in America. You now have your raw mini palmiers! Place the mini palmiers on a parchment paper-covered baking sheet. Leave ample space between them; they may still expand quite a bit as they bake.
So that’s going to wrap it up with this exceptional food mini palmiers recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
