Parmesan and olive palmiers recipe

  • Serves 6
  • 15 mins to prepare and 30 mins to cook, 5 mins to cool
  • 235 calories / serving
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174302 parmesan olive Palmiers HERO

Preheat the oven to 200°C.

Roll the pastry out on a lightly floured work surface into a rectangle shape with 1cm thickness approximately. Brush lightly with the olive oil. Sprinkle the Parmesan and black olives evenly all over.

Roll the pastry into a cylinder shape as evenly as possible. Cut across the pastry into slices roughly 2cm wide. Arrange on lined baking trays and bake for 18-22 minutes until golden and risen.

Remove and allow to cool on a wire rack for a few minutes. Arrange stacked on a plate, using a single piece of nonstick baking paper to separate each Palmier.

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  • Ingredients

  • 150g ready-rolled puff pastry
  • a little plain flour, for dusting
  • 25ml olive oil
  • 100g pitted black olives, finely chopped
  • 125g Parmesan, finely grated
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  • Energy 976kj 235kcal 12%
  • Fat 9g 13%
  • Saturates 8g 40%
  • Sugars 1g 1%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 9.4g Protein 9.1g Fibre 0.6g

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