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Sun-Dried Tomato And Rosemary Palmiers

Sundried Tomato and Rosemary PalmiersI recently attended a Cocktails and Canapés evening at a local food hall where, amongst other delicious things, they showed us how to make palmiers. There are so many different fillings you can use and of course they don’t have to just be savoury – there are a variety of sweet options too. I’ve chosen a savoury palmier recipe for today’s blog post which uses sun-dried tomatoes and rosemary – a winning combination. I must say when I watched the chef make palmiers (he used olive tapenade and and sun-dried tomato) I was surprised at just how easy they looked to make, especially as they look fairly impressive! So what does palmier mean?

A palm tree (French: palmier or cœur de France) or elephant ear is a French pastry in a palm shape or a butterfly shape, sometimes called palm leaves, elephant ears, french hearts, shoe-soles or glasses.

I will be trying out a couple of varieties of palmiers next weekend for my Mum’s birthday so I hope all goes according to plan and that they are as easy to make as they look!

Ingredients you will need:

  • 500g shop-bought puff pastry
  • Plain flour, for dusting
  • 1 x 280g jar of sun-dried tomatoes, drained and finely chopped
  • Few sprigs of fresh rosemary, leaves only, finely chopped
  • 1 egg, lightly beaten

For the rest of the recipe by Lorraine Pascale and for more great filling ideas head over to the Food Network website.

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