Directions: |
Directions:On a lightly floured pastry board, roll out one-third of a puff pastry sheet to about 15 by 5 inches. Spread on that sheet about 1/2 cup of the olive paste. (You will want a light coating of the spreads, enough to cover the pastry, but not too thick.) Starting on one narrow end, roll up the pastry sheet jelly-roll fashion, rolling toward the center of the sheet, and then stopping. Roll up from the other end the same way, toward the center. Using a spatula, move the rolled pastry to a baking sheet. For each such sheet, you will likely use about half the contents of a bottle. Use the rest as a spread on crackers, or as a dip.
Roll out the second third of the pastry sheet. Spread it with the dried tomato pesto, roll up the same way, toward the center from each end, and place it on the baking sheet. Place baking sheets in freezer until the pastry is very firm, but not rock-hard, 30 to 45 minutes. Remove
rolled sheets from freezer. Put one roll at a time on a cutting board. With a sharp knife, cut each roll into slices about 1/4-inch thick. Get as many slices as you can out of a sheet (12 to 15). Place sliced palmiers flat side down on baking sheet. Repeat with other roll, making between 24 and 30 palmiers in all. If making ahead, place baking sheets in freezer and freeze until the pastries are hard, then store them in a plastic bin. To bake, heat oven to 400 degrees. Place freshly made palmiers about 1/2 inch apart on a baking sheet and cook 7 minutes. Turn palmiers over, and continue baking another 5 minutes, or until brown and crisp. Bake frozen palmiers 10 minutes, turn over and bake about another 10 minutes. Be careful not to burn the bottoms.
Makes 2 dozen or more, depending on how thick you cut the palmiers.
Make sure all fillings are very smooth in texture. If caponatas or
olive spreads are chunky, purée in blender or food processor before spreading on the pastry. |
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