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Olive and parmesan palmiers




Source of Recipe


australian women's weekly


List of Ingredients




½ cup black olive tapenade
1 clove garlic, crushed
½ teaspoon finely chopped rosemary
2 tablespoons grated parmesan
2 sheets ready rolled butter puff pastry


Recipe



Preheat oven to 230°C. Place a sheet of baking paper on a baking tray. In a small bowl combine tapenade and garlic. Spread evenly over pastry and sprinkle with rosemary.

Fold the two opposite sides into the middle to meet and fold into the middle again (this will give 4 layers of pastry). Cut into 1 cm slices and open up slightly. Place on baking tray and sprinkle with parmesan. Bake for 15 minutes or until golden. Serve warm.