Pesto, sundried tomato and mascarpone palmiers

Puff pastry can be turned into a few delicious snacks: sausage rolls, vol-au-vents, tartlets or cheese straws. But, what I like are these French biscuits-Palmiers. Often coated in sugar and enjoyed with a cup of tea, but they can also be savoury.

My version is stuffed with pesto, sundried tomato and mascarpone- a delicious Mediterranean flavoured canapé, picnic treat or snack. These take seconds to make and about 15-20 minutes to crisp in the oven…so great for those last minute extras. Just make sure that the puff pastry has thawed otherwise it is rather unmanageable.

Other ideas of savoury fillings include cranberry, pistachio and goats cheese, mango chutney and cheddar or caramelised onion.

Ingredients

Leftover pesto
Mascarpone
Sundried tomato
Puff pastry
Egg, beaten to glaze

Method

Preheat the oven to 200oC

Blitz pesto, mascarpone and sundried tomatoes together. Depending on taste varies the quantities. It should come together to form a spreadable paste

Roll out the puff pastry to a rectangle and spread over the mixture, evenly and to all 4 corners

Roll both on the long sides into the centre, then leave to chill on the baking sheet until firm

Once ready, carefully brush the outside with egg and slice into thin biscuits. Lie each biscuit on a greaseproof paper lined tray and chill again until firm

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Bake for about 15-20 minutes until golden

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