Buffet Olives - Olive Tapenade Palmier - The largest Table Olive producer in South Africa

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Olive Tapenade Palmier

INGREDIENTS

1 x 400g frozen puff pastry, defrosted 200ml olive tapenade 1 large egg, beaten with a little water

METHOD

Pre-heat oven to 200C. Line 2 baking trays and set aside. Remove pastry from packaging and unroll on a baking sheet. Spread a thin layer of Olive Tapenade over all the dough. Fold the left and right sides of the dough inward so they meet in the middle. Fold the left side over the right side, like closing a book. This should make a very long, flat length of dough with the first 2 folds sandwiched in the middle. Cover the pastry “log” with cling wrap and refrigerate for 30 mins. Transfer the dough to a chopping board, remove the cling film and slice the dough across into cookies roughly 1cm wide with a sharp knife. Transfer cookies to prepared baking tray, laying them cut-side up. Space cookies a few cm’s apart as they PUFF in the oven. Shape cookies so that they are round at the bottom with 2 neat curls at the top (heart-shaped). Brush cookies with the egg mixture. Bake for about 10 mins. or until golden. Remove from oven and cool on baking tray for a few mins before transferring them to a cooling rack. Enjoy!

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INGREDIENTS

1 x 400g frozen puff pastry, defrosted 200ml olive tapenade 1 large egg, beaten with a little water

METHOD

Pre-heat oven to 200C. Line 2 baking trays and set aside. Remove pastry from packaging and unroll on a baking sheet. Spread a thin layer of Olive Tapenade over all the dough. Fold the left and right sides of the dough inward so they meet in the middle. Fold the left side over the right side, like closing a book. This should make a very long, flat length of dough with the first 2 folds sandwiched in the middle. Cover the pastry “log” with cling wrap and refrigerate for 30 mins. Transfer the dough to a chopping board, remove the cling film and slice the dough across into cookies roughly 1cm wide with a sharp knife. Transfer cookies to prepared baking tray, laying them cut-side up. Space cookies a few cm’s apart as they PUFF in the oven. Shape cookies so that they are round at the bottom with 2 neat curls at the top (heart-shaped). Brush cookies with the egg mixture. Bake for about 10 mins. or until golden. Remove from oven and cool on baking tray for a few mins before transferring them to a cooling rack. Enjoy!