Anchovy Palmiers Recipes

SAGE AND PARMESAN PALMIERS

Steps:

• Heat the olive oil in a frying pan over a medium heat. Add the sage leaves and fry for 1-2 minutes, or until crisp, then remove the sage leaves from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.
• Roll out the puff pastry onto lightly floured work surface until it measures approximately 20cm x 30cm/8in x 12in. Trim the edges using a sharp knife.
• Sprinkle the fried sage leaves, parmesan and anchovies (if using) over the puff pastry and season, to taste, with freshly ground black pepper.
• With the longest side of the pastry rectangle facing you, roll each short side of the rectangle into the centre of the pastry so that they meet in the middle (the rolled pastry should resemble a scroll).
• Brush the rolled pastry all over with the beaten egg and chill in the fridge for 30 minutes. Reserve any remaining egg.
• When the pastry has chilled, preheat the oven to 200C/400F/Gas 6. Line a baking tray with a silicone sheet.
• Brush the rolled pastry all over with the beaten egg once again, then, using a very sharp knife, cut it into 10 slices (cut so that each slice comprises two circles of pastry).
• Place the slices of pastry onto the prepared baking tray and bake for 10-12 minutes, or until the pastry has puffed up and is golden-brown. Set aside to cool slightly before serving with a glass of sherry, if desired.

SAVORY PALMIERS

Steps:

• Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
• Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.