- Prep time
- 15 minutes PT15M
- Cook time
- 10-12 minutes PT12M
- 12-14 palmiers
Top puff pastry with a tapenade-style filling and give it a little roll to create this quick-and-easy appetizer with impressive presentation.
- 8 ounces puff pastry, rolled into a ¼-inch thick rectangle
- All-purpose flour
- ½ cup Kalamata olives, finely chopped
- ½ cup green olives, finely chopped
- ¼ cup roasted garlic, finely chopped
- 1 tablespoon thyme, chopped
Heat an oven to 400°F.
Line a large, rimmed baking sheet with parchment paper. Lay the puff pastry on a lightly floured work surface.
Mix together the remaining ingredients in a bowl and spread evenly over the puff pastry. Cut the rectangle in half lengthwise to make two strips. Gently roll one long edge of a strip into the center and then roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly to stick the two rolls together. Repeat with the second strip.
Cut into ½-inch slices. Lay out on the prepared baking sheet to expose the filling. Bake until golden brown, about 12 minutes. Remove from the oven and let cool slightly to crisp.