RecipesI:M

Recipe: Palmiers and Sacristains Sâlés

RecipesI:M
Recipe: Palmiers and Sacristains Sâlés

These palmiers (elephant ears) and sacristains (pastry twists) are great served as nibbles with a little French flare. It's super easy to experiment with their fillings and favours. Substitute the sun-dried tomato paste in the palmers for pesto and grated mozzarella, or for a festive twist try cranberry sauce and shredded roast turkey.

Ingredients:

300g rectangle of puff pastry 

Palmiers

1 heaped tablespoons of grainy mustard

2 handfuls of grated cheddar or comté cheese

Sacristains

Sun-dried tomato paste

 

 

 

 

 

 

 

Method:

Pre heat the oven to 180C. Cut the pastry rectangle in half. With one of these halves make the palmiers.

Start by spreading the grainy mustard over the pastry and then sprinkle the cheese on top. Take one long side of the rectangle and roll it into the middle, repeat on the other side so that the two rolls meet in the middle. It makes a swirly ‘ear’ shape.

Wrap tightly in cling film and freeze for 10 minutes before cutting into 1cm slices. Lay each slice on a sheet of baking paper on a tray and bake for 10 minutes or until golden and crisp.

To make the sacristains spread the sun dried tomato paste over the pastry rectangle and cut the pastry sheet into 2.5cm wide strips. Take a trip and twist it then lay onto another baking tray on a sheet of baking paper and repeat for the rest of the strips. Again, bake for 10 minutes or until golden and crisp.

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