Palmiers have to be one of the most versatile ways of using puff pastry, filling them with your favourite flavours. A combination as simple as ham and cheese will keep all ages happy while the sun-dried tomato and pesto will keep Mum happy. They are super-quick and fun to make — perfect to whip up for Mum when she is out for an hour or so. The aromas will fill the house on her return.
Pastry
| 2 | Puff pastry sheets, 25cm x 25cm squares (Main) |
| 1 | Beaten egg |
Ham and cheese
| 1 Tbsp | Apricot chutney |
| 150 g | Sliced ham (Main) |
| ½ cup | Grated cheese (Main) |
Sundried tomato, feta and spinach
| 1 Tbsp | Pesto |
| 1 cup | Spinach leaves |
| ½ cup | Sundried tomatoes, chopped |
| 50 g | Feta |
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Directions
- Preheat an oven to 200C.
- Lie the pastry squares on a lightly floured bench.
- Top one with apricot chutney, ham and grated cheese. Top the other with pesto, spinach, sundried tomatoes and crumbled feta.
- Brush egg around the borders. Roll each piece from one side into the middle, then from the opposite side into the middle. Stick together with a little egg.
- Brush the top with egg and slice into 10-12 pieces. Place on a baking tray. Repeat with the remaining square.
- Bake for 15 minutes until puffed and golden. Serve warm.
