Tapenade Filled Palmiers Recipes

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PALMIERS



Palmiers image

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 40 to 45 cookies

Number Of Ingredients 3

2 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Steps:

  • Preheat the oven to 450 degrees F.
  • Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
  • Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

PALMIERS



Palmiers image

It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 2

1 cup sugar, divided
1 sheet frozen puff pastry, thawed

Steps:

  • Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry., With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at a short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices., Place cut side up 2 in. apart on parchment-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers.

Nutrition Facts : Calories 83 calories, Fat 3g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 34mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

TAPENADE FILLED PALMIERS



Tapenade Filled Palmiers image

Posted here for safe-keeping because my daughter is considering a French theme for her wedding next year, and I'm searching for possible menu items. This is from the bhg website.

Provided by mailbelle

Categories     European

Time 1h45m

Yield 80 palmiers

Number Of Ingredients 2

1 (17 1/4 ounce) package frozen puff pastry, thawed (2 sheets)
2/3 cup purchased olive tapenade

Steps:

  • Line baking sheets with parchment or clean, plain brown paper; set aside. Unfold pastry sheets. On a lightly floured surface roll one sheet of pastry to a 14x10-inch rectangle. Spread 1/3 cup of the tapenade over the rectangle, spreading to edges. Roll from both short sides to meet in the center. Repeat with remaining dough sheet and tapenade. Cover and chill in freezer about 1 hour.
  • Preheat oven to 400 degree F. Trim ends of pastry rolls. Cut the rolls crosswise into 1/4-inch-thick slices. Place slices 1 inch apart on the prepared baking sheets.
  • Bake for 12 to 15 minutes or until golden. Remove and cool on a wire rack. Layer cooled palmiers in a covered container with waxed paper between layers. Cover and freeze up to 3 months. Thaw at room temperature for 30 minutes.
  • Before serving, place slices on a baking sheet. Bake in a 400 degree F oven for 5 minutes to crisp. Arrange on a serving platter.

Nutrition Facts : Calories 33.7, Fat 2.3, SaturatedFat 0.6, Sodium 15.2, Carbohydrate 2.8, Fiber 0.1, Sugar 0.1, Protein 0.5

TAPENADE FILLED EGG HALVES



Tapenade Filled Egg Halves image

This recipe by J.B. Reboul (LA CUSINIERE PROVENCALE) gives us a whole new twist on an old std. According to the author, the word tapenade derived from tapeno, the Provencale word for capers. This tapenade can be made in a food processor, packed into a jar, covered w/a film of olive oil & refrigerated for many months. Enjoy! (Time does not include time to hard-boil the eggs or soak the anchovies)

Provided by twissis

Categories     Lunch/Snacks

Time 30m

Yield 24 Filled Egg Halves, 12 serving(s)

Number Of Ingredients 9

12 hardboiled egg (halved lengthwise)
3/4 cup ripe olives (preferably oil-packed Mediterranean olives, pitted & chopped)
8 anchovy fillets
2 ounces tuna (See Note)
1/2 tablespoon dry mustard
3/4 cup capers (rinsed & drained)
1/3 cup olive oil
1/4 cup cognac
black pepper

Steps:

  • Soak anchovies in water for 30 minutes, drain well, pat dry & coarsely chop.
  • Pound the olives in a mortar together w/the anchovy fillets, tuna, mustard & capers. When well-pounded, pass mixture thru a sieve into a bowl.
  • Gradually incorporate the olive oil, a generous amt of black pepper & the Cognac into the mixture.
  • Remove egg yolks from the hard-boiled egg halves & crush them in a mortar w/about 1/2 cup of the tapenade, adding a sml amt of olive oil as needed to make the mixture smooth. Store remainder of tapenade as described in intro.
  • Fill ea egg half w/mixture (shaping into a dome w/the blade of a sml knife) & serve immediately.
  • NOTE RE TUNA: The recipe recommends using fresh tuna that is poached, drained, boned & skinned. Frankly I find that very labor intensive for such a sml amt, so consider canned tuna an appropriate sub.

Nutrition Facts : Calories 147.4, Fat 12.3, SaturatedFat 2.5, Cholesterol 190.6, Sodium 482.5, Carbohydrate 1.6, Fiber 0.6, Sugar 0.6, Protein 7.8

CHOCOLATE PALMIERS RECIPE BY TASTY



Chocolate Palmiers Recipe by Tasty image

Here's what you need: nonstick cooking spray, flour, puff pastry, chocolate hazelnut spread, egg

Provided by Katie Aubin

Categories     Bakery Goods

Yield 14 servings

Number Of Ingredients 5

nonstick cooking spray
flour, for dusting
8.6 oz puff pastry, 1 sheet, thawed if frozen
½ cup chocolate hazelnut spread
1 egg, beaten

Steps:

  • Lay the puff pastry out on a lightly floured surface and roll out to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
  • Use a spatula to spread the chocolate hazelnut spread over the pastry, leaving a ¼-inch (6 mm) border of uncovered pastry.
  • Roll each side of the sheet inward to meet in the middle.
  • Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
  • Use a sharp knife to cut the roll into fourteen ¼-inch (6 mm) thick slices.
  • Transfer to the prepared baking sheet and brush with egg wash.
  • Bake for 12 minutes, or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 143 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 4 grams

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