pesto rosso and olive tapenade palmiers
I shouldn’t be even sharing this recipe with you. It is so darn easy. I used store-bought ingredients. I didn’t make my own puff pastry. Hell, I didn’t even make my own pesto rosso or olive tapenade! As you know, dear reader, I am completely and madly in love with easy recipes, although I do fancy a good cooking challenge that keeps me busy for 5 hours in the kitchen. Last Saturday, however, was not one of those days. Sometimes a ridiculously easy recipe is all what you need, especially when you’re planning a birthday cocktail party for 25 friends after a crazy 60+ hour work week.
I always wanted to throw a cocktail party at our new home. The original idea was to do it for our housewarming party, but by the time we received all our furniture most of our friends had already come over a zillion times. I haven’t thrown a birthday party in so many years, so as this Saturday I turned 25 I decided to finally host my cocktail party!
In my mind, a cocktail party calls for bites, verrines, mini quiches and all things small. I set up two big buffets — one for salty food, another for desserts — and served many of my favorite dishes as well as some new ones. These palmiers were one of the new ones — I had never tried making them before but always loved their spiralling beauty. If you’re read through this post so far you know I didn’t make the pesto rosso or the olive tapenade myself. As I was running against the clock I decided to use store bought versions, but feel free to make your own pesto rosso and olive tapenade!
The hardest part of this recipe is not making the ingredients yourself but rolling up the puff pastry and cutting it to form identical palmiers. Begin by rolling out your puff pastry dough on parchment paper to form a rectangular shape, place it vertically in front of you (see photos above) and cut it in half down the middle. Spread pesto rosso on one half and olive tapenade on the other half. Roll up each half from the sides to the middle, until both ends meet and you can’t see anymore of the pesto rosso or olive tapenade. Cut the puff pastry into 0.5 inches thick pieces and press each piece slightly in the middle where both ends meet to form an indent. This should make the puff pastry pieces look similar to a bow. Bake in a preheated oven to 350°F/180°C for 10 minutes and voilà! Cooking has never been easier 🙂
- 1 puff pastry dough
- 2 teaspoons pesto rosso
- 2 teaspoons olive tapenade
- Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper.
- Roll out the puff pastry dough on parchment paper to form a rectangular. Place the puff pastry vertically in front of you and cut it in half (see photos above). Spread the pesto rosso on top of one half and roll the pastry from the sides towards the middle, until both ends meet at the middle. Repeat the same process by spreading the olive tapenade on the second half.
- With a sharp knife, cut the puff pastry into 0.7-inch thick pieces. Slightly press the puff pastry pieces in the middle where both ends meet, forming a shape similar to a bow.
- Place all of the puff pastry pieces on the baking sheet and bake for 10 minutes until golden and puffed.
How did your pesto rosso and olive tapenade palmiers come out? Share photos of your recipe on Instagram by tagging #savormania