A week before when I announced that I’ll be sharing another interest of mine- cooking and baking from now on, I have received handful of requests to write the first post on baking. So, here I am, sharing with you all how I baked these sun-dried tomato and thyme palmiers-super quick canapés to give your evening tea a company:)

Sun-dried tomato and thyme palmiers

As I don’t believe in structured recipes and never followed one, I try to cook and bake dishes based on my taste bud. My very first experience of eating sun-dried tomato and thyme palmiers was crispy and flavourful. I had them first from a patisserie in Paris few years ago. If you are yet to try them, let me just fill you in that they are basically a savory puff pastry appetizers filled with sun-dried tomatoes and thyme. There are plenty other varieties available made with olives, rosemary and garlic.

Ingredients I have used to make these Palmiers:

500g/1lb 2oz ready-made puff pastry (I can make that at home)

Plain flour, for dusting

1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped

Few sprigs fresh rosemary, leaves only, finely chopped

1 free-range egg, lightly beaten

Sunday snacking Sun-dried tomato and thyme palmiers

Step 1: After putting the puff pastry on a well-floured surface, I have bashed it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Rolled the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin. Spreaded the tomatoes over the puff pastry and sprinkle over the rosemary.

Sunday snacking Sun-dried tomato and thyme palmiers

Step 2: A jar of sun-dried tomatoes and garden fresh sticks of thyme spreaded all over the puff pastry sheet. Rolled from both the sides facing them each other.

Sunday snacking Sun-dried tomato and thyme palmiers

Step 3: Sealed and stuck them together with the help of egg wash.

Sunday snacking Sun-dried tomato and thyme palmiers

 

Step 4: Left it in the fridge for 30 minutes in this condition.

Sunday snacking Sun-dried tomato and thyme palmiers

Step 5: Preheat the oven to 200C/400F/Gas 6. Remove the roll from the fridge and, using a very sharp knife, sliced them into 1cm/½in thick pieces. Brushed the top of the canapes with egg wash to give the golden shade. Ensured that they are cut in small pieces keeping the shape intact.

Sunday snacking Sun-dried tomato and thyme palmiers

Step 6: Laid each piece on the baking tray, cut-side up, and brushed well with the beaten egg again on each one of them.

Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown. Remove the palmiers from the oven and leave to cool on the baking tray. To serve, pile them high on a plate. These are great little canapés for waiting guests.

Step 7: Then baked in the oven for 10–15 minutes until puffed up, crisp and golden-brown.

then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown.

Step 8: Removed the palmiers from the oven and leave to cool on the baking tray.

then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown. IMG_0045 IMG_0040 Screen shot 2013-03-03 at 16.50.00

Voilà! Enjoy your Sunday tea-time with these great little canapés! Keep some for waiting guests too. Remember me when you eat them:)

Have a good week ahead!

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