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Parmesan and olive palmiers recipe

Parmesan and olive palmiers recipe

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Crispy, golden puff pastry is rolled up with green olive tapenade and rich Parmesan. They use just 3 ingredients and are the perfect savoury snack. Tuck in! See method

  • Makes 18
  • 15 mins to prepare and 20 mins to cook, 20 mins to cool
  • 115 calories / serving
  • Freezable


  • 375g pack ready-rolled puff pastry
  • 85g green olive tapenade, or pesto
  • 50g pack grated Parmesan

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    4g 19%
  • Sugars

    1g 1%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 9.3g Protein 2.2g Fibre 0.5g


  1. Unroll the pastry, leaving it on the paper. Spread with the tapenade, leaving a 5mm border, then scatter over the Parmesan.
  2. Tightly roll up from a long edge to the middle of the pastry. Turn the paper 180°C and roll up the second long edge of pastry in the same way. Wrap the baking paper around the pastry and twist the ends, being careful to keep the palmier shape along the pastry. Transfer to the fridge for 20 mins. Preheat the oven to gas 6, 200°C, fan 180°C.
  3. Remove the paper and slice the pastry into 18 pieces about 2cm wide. Arrange on 2 large, lined baking trays and bake for 15-19 mins until crisp and lightly golden. Will keep in an airtight container for up to 3 days.

Tip: Open-freeze unbaked palmiers, then transfer to an airtight container or freezer bag. Return to the freezer for up to 3 months. Bake for 5-7 mins longer.

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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