TAPENADE FILLED PALMIERS
Posted here for safe-keeping because my daughter is considering a French theme for her wedding next year, and I'm searching for possible menu items. This is from the bhg website.
Provided by mailbelle
Categories European
Time 1h45m
Yield 80 palmiers
Number Of Ingredients 2
Steps:
- Line baking sheets with parchment or clean, plain brown paper; set aside. Unfold pastry sheets. On a lightly floured surface roll one sheet of pastry to a 14x10-inch rectangle. Spread 1/3 cup of the tapenade over the rectangle, spreading to edges. Roll from both short sides to meet in the center. Repeat with remaining dough sheet and tapenade. Cover and chill in freezer about 1 hour.
- Preheat oven to 400 degree F. Trim ends of pastry rolls. Cut the rolls crosswise into 1/4-inch-thick slices. Place slices 1 inch apart on the prepared baking sheets.
- Bake for 12 to 15 minutes or until golden. Remove and cool on a wire rack. Layer cooled palmiers in a covered container with waxed paper between layers. Cover and freeze up to 3 months. Thaw at room temperature for 30 minutes.
- Before serving, place slices on a baking sheet. Bake in a 400 degree F oven for 5 minutes to crisp. Arrange on a serving platter.
Nutrition Facts : Calories 33.7, Fat 2.3, SaturatedFat 0.6, Sodium 15.2, Carbohydrate 2.8, Fiber 0.1, Sugar 0.1, Protein 0.5
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